Italian Chocolate Salami

20 Jun 2020

I am dreaming of sunny days in Italy at the moment, possibly because we should have been there right now.  Such a beautiful country, we love everything about it, the culture, the people, the wine, the food. So it seemed appropriate to make something with a little bit of Italy about it this week.  I felt I wanted it to be sweet, maybe to cheer us up, and then I remembered tasting chocolate salami on one of our visits - the decision was made.  This recipe is as easy as can be, melt the chocolate, cream the sugar and butter and add the Amaretti, eggs and nuts and a couple of tablespoons of alcohol if you like.  Chill and enjoy.  It is really delicious and brings Italy just a little closer.  Maybe next year?

Ingredients 

200g dark chocolate 

200 Amaretti biscuits (the crunchy ones, or gluten free Rich Tea Biscuits)

150 softened butter

100g caster sugar

2 eggs (or substitute the eggs with a little milk)

50g almonds

50g pistachio

2 tbs Amaretto (or rum)

Icing sugar to dust over

 

Method

Melt the chocolate in a heat proof bowl over a pan of simmering water (don’t let the bowl touch the hot water).  Cool slightly.

 

Crush Amaretti biscuits (or gluten free Rich Tea) roughly with your hand.  Sieve the crumbs to separate out some of the fine dust.

 

Roughly chop the nuts.

 

Cream the butter and sugar together until soft and light.  An electric mixer is the easiest way to do this, but it can be done by hand as well.  

 

Add the eggs one at a time, followed by the Amaretto or rum (this can be left out if the children are eating the chocolate salami).  The mixture will look very curdled at this stage.

 

Add the slightly cooled chocolate and mix well with a spatula.   This will sort out the curdling.  Add the nuts and finally the crushed biscuits.  Combine everything well together.

 

Tip the chocolate mix out onto a long double layer of cling film and roll it up to make a fat 30 cm long log or 2 smaller logs.  Chill for about an hour, until the log is just starting to firm up.

 

Rewrap the log/logs in baking parchment, twisting the ends to keep the chocolate contained and then roll them to smooth and round the sides.  Chill over night or freeze for another time.

 

To serve, dust or rub over a little icing sugar (string up the logs like a salami if you want a really authentic look - I didn’t have any string).  Untie and slice to serve.  For the most enjoyment, keep it chilled right up until you pop it in your mouth!

 

 

 

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