So the title might be a bit misleading. After all, salami is meat. And we’re talking about chocolate here. I’m sure this combination exists somewhere in the world, but not this one, so let out a sigh of relief.
Chocolate salami is a dessert popular in Italy and Portugal. It is made from dark chocolate, plain cookies (tea biscuits, digestive cookies, Graham crackers), rum and nuts or dried fruits. The cookies and nuts cut into various sizes replicate the fat of a sectioned salami.
My mom always used to make this for us, but her version is completely different that the one I have here. Only we used to call it “lazy cake”. She used to make it with condensed milk, cocoa powder, crushed biscuits, and desiccated coconut. It’s pretty much my favorite dessert of all time. But I wanted something with less sweetness and richer, and it had to be christmas-ified.
Most traditional recipes call for raw eggs, but since I can’t guarantee these will be refrigerated, I opted to just leave it out completely. It couldn’t be simpler. How did it become christmas friendly? Cinnamon and stem ginger. In addition to all the Christmas flavor staples, which are basically almonds, dried cranberries, dried apricots, and pistachios, I added one piece of stem ginger, and mixed the cinnamon in with the nuts and dried fruits. I chose to skip the alcohol to keep it child friendly.
To serve it, just dust some cocoa powder and powdered sugar on top. Best part about this is that you can make it well ahead of time, wrap them in plastic film and keep it in the freezer till you need them.
Makes 36 slices
- 340 grams (1 bag) dark chocolate chips. (or you can use good quality chopped chocolate)
- 85 grams unsalted butter
- 1/2 tsp vanilla extract (or alcohol of your choice)
- 1/3 cup slivered almonds
- 1/3 cup pistachios, roughly chopped
- 1/3 cup dried apricots, chopped
- 1/3 cup dried cranberries
- 6-7 digestive biscuits, crushed
- Powdered sugar and cocoa powder for dusting
- Melt chocolate and butter in a bowl. You can either use the microwave with 30 second interval bursts or over a double boiler.
- Stir in the vanilla (or alcohol), nuts, dried fruits, and biscuits. Mix it thoroughly.
- Chill the mixture for around an hour to make it easier to work with. Place half the mixture on a large piece of plastic wrap, forming a rough log as you go. Wrap the plastic and roll to finish molding. twist ends of plastic wrap and refrigerate until very firm, around 45minutes-1 hour. Repeat the process with the remaining mixture.
- When ready to serve, unwrap the log and dust it with powdered sugar and cocoa powder. Cut them to desired thickness and serve with coffee or tea.
- These chocolate salami can be stored well wrapped in a fridge for up to 1 week or for up to 1 month in a freezer.
Bon Appetit 🙂