Chocolate salami sound kind of weird right? That’s what I thought until I discovered what it was and learned how to make it. A couple of weeks ago, my husband and I went out for dinnner wth a group of friends. Whenever this group of friends get together, one of the ladies always brings a small gift for all of the girls. So, on this particular occaision, she passed out little salamis to us. Super sweet, but kind of funny, right? But, hey, I love food so I personally loved it. The quirkier the better in my book.
A few days later, my husband I are were having a couple of friends over and I decided to use the salami as part of a cheese plate. Well…when I opened it, I thought it looked kind of funny, but what did I know? I just figured it was some regional salami delicacy that I had not heard of. It was only when I began slicing the log that I began to smell chocolate and I let out a burst of laughter. The gift suddenly made a little more sense. She gifted us chocolate salami not meat salami! I had heard of it, but never actually tried it. Chocolate salami a sweet treat with origins in the Piedmont region of Italy where my friend is originally from and right next door to where we are living now. Duh!
This sausage shaped sweet is composed of a dense fudge like chocolate mixture that is usually mixed with cookie pieces. After being chilled the “sausage” roll served by cutting it into slices. Today, chocolate salami has many variations. You can add amaretti biscuits, dried or candied fruit, a little rhum or grappa or maybe some nuts like hazelnuts or almonds. Whatever sounds good to you!
My version uses almonds and little bit of amaretto to amp up the almond flavor. In my book, it is simply divine.
The beauty of this recipe is the simplicity of it and there is no baking required which leaves your oven free to make other fun cookies or sweets. You simply melt the chocolate and butter together then add the sugar and eggs. Once this mixture is well combined, add the crushed biscuits. Before adding them, I like to sift the pieces through my hands, leaving behind the crumb dust. When you do this, the biscuit pieces are more defined in the chocolate mixture which makes for a prettier final product.
Next add the chopped almonds (or whatever nut is your preference) and the amaretto liqueur and combine well. I like to use a spatula to mix everything together so as not to crush the cookie pieces any more than they are. Set aside and allow to cool and firm up a bit before rolling the logs (about ten minutes or so)..
Refrigerate the logs for at least two hours or even overnight before rolling in powdered sugar. If you want to be fancy or are giving them as a gift, you can use white kitchen twine and tie them up like a real sausage.
- 7 ounces (200 grams) dark chocolate, roughly chopped
- 3 ounces (85 grams) unsalted butter
- 1/3 cup (70 grams) white sugar
- 1 large egg plus 1 egg yolk
- 6 ounces (170 grams) plain cookies (tea biscuits, graham crackers, digestive biscuits) broken into pieces
- 2 Tablespoons powdered sugar
- 1/2 vanilla
- 2 T amaretto
- 1 cup blanched almonds, toasted and roughly chopped
- In a double broiler melt the chopped chocolate and butter
- In a bowl, mix together the sugar, eggs, egg yolk and vanilla until well combine. Add to the chocolate mixture and whisk constantly until the sugar has dissolved (about 4 to 5 minutes). Remove from heat.
- Add the amaretto and mix well.
- Add the chopped biscuits and almonds and mix until well combine. I like to use a spatula or wooden spoon. Set aside to cool for about 10 to 15 minutes. This will allow it to slightly thicken.
- Divide the mixture into two equal portions and put each portion on a sheet of parchment paper. Roll it up to form two logs. Twist the ends and leave in the fridge overnight.
- Unwrap the logs and coat with powdered sugar. You can also tie them up like a real salami with kitchen string or just leave it unstrung.
- Cut into slices and serve.
When chopping or breaking the biscuits into pieces, I like to sift the chopped pieces through my hands to sift out the finer crumbs before adding them to the mixing bowl .This way, the salami mixture has more definition between the biscuit and nut pieces and the chocolate mixture making for a prettier final product.
You can store well wrapped in the fridge for up to a week or 1 month in the freezer.