Chocolate Salami Dessert
Recipes Desserts Holidays Italian Kid-friendly Vegetarian
Description
Don't let your eyes fool you. This Italian Salami isn't meat but is actually a dessert! It's easy to make, beautiful and so good, it would make a great treat for the holidays.
Ingredients
1 c. crumbled animal crackers or other dry, crisp cookies, like vanilla wafers or graham crackers (not cream filled)
½ c. raw, shelled, and unsalted pistachio kernels
¼ c. packed almond paste, broken up into thumbnail-sized bits
3 T. whole milk
1 ½ t. bourbon, rum or ¾ t. vanilla extract
1 t. instant coffee crystals
chocolate discs or chocolate bar, very good quality (milk, dark chocolate or semi-sweet)
½ stick (1/4 c.) unsalted butter, cubed
pinch kosher salt
powdered sugar, for garnish
colorful butcher’s twine
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Mix cookies, nuts and almond paste in bowl; set aside.
In a small bowl, whisk together milk, alcohol and instant coffee crystals until crystals dissolve; set aside.
Heat a few inches of water in the bottom of a small saucepan over medium heat until simmering. Place chocolate, butter and salt in a large heat-safe bowl on top of the saucepan of simmering water. Using a silicone spatula, stir chocolate and butter until smooth and completely melted.
Remove bowl from top of the saucepan; turn heat off. Whisk milk mixture into warm chocolate mixture. It may look grainy at first, but keep whisking until a smooth emulsion is reached. The final product should look thick and glossy.
Fold in the mixed cookies, nuts and almond paste. It will look like too much, keep stirring. Place the bowl with chocolate mixture in the refrigerator for 1-2 hours, until mixture is chilled but still malleable. Remove the chilled bowl from the refrigerator.
Scoop the mixture into the shape of a log onto a sheet of parchment paper.
Fold parchment paper over the rough chocolate mixture log; shape with hands or kitchen tools until the log is uniform and about 10 inches long. Twist the ends of the paper; transfer log back to the refrigerator to chill for another 1-2 hours, until chilled and solid.
Remove log from the refrigerator; unwrap parchment paper. Roll log in powdered sugar or place powdered sugar in a sieve; sprinkle over log, turning to coat all sides, shaking it off a little bit. Pat the sugar with hands to make surface of the log look like salami.
Use butcher’s twine to tie the log, making it look like salami.
Slice log into rounds.
Serve.
Makes a 10 inch log.