Salame di Cioccolato (Chocolate Salami)
PREPARATION TIME: 30 minutes preparation, 12 hours rest
Once you pick up rich dark chocolate and pure crunchy cookies at incredible prices, create this chocolate salami!
Yield: 1 salami (10-12 servings)
7 ounces dark chocolate*
10 ounces plain cookies,* crushed
14 tablespoons (1¾ sticks) unsalted butter, softened
½ cup granulated sugar
2 large eggs
6 tablespoons rum (or different spirit, if desired)
Melt the chocolate in the top of a double boiler.
Beat the butter with the sugar with a hand mixer until light and fluffy. Add the eggs, and beat until incorporated. Add the melted chocolate, and beat until incorporated. Add the rum, and — you guessed it — beat until incorporated. Finally, fold the crushed ladyfingers into the mixture.
Place a large sheet of waxed paper on a work surface. Pour the chocolate mixture onto the paper, and shape it into a cylinder, rolling the parchment paper around it and twisting the ends so that it resembles a large candy in a wrapper. Wrap the entire cylinder in aluminum foil, and refrigerate until firm, at least 12 hours.
To serve, unwrap the chocolate cylinder, and use a serrated knife to cut thick delicious slices.
This recipe was first published courtesy of Eataly Magazine.
Find the original recipe here.