CHOCOLATE SALAMI

Sounds gross. Tastes amazing. Trust me.
Makes: 2 salamis (8+ servings)                                                                               Takes: 12 hours

CHOCOLATE SALAMI

This recipe is really just a guide. The fillings are totally swappable and optional.
​Use different kinds of nuts every time, forget the fruit, replace the type of cookie - totally up to you!
Makes: 2 salamis (8+ servings)
​Takes: 12 hours
  • ½ cup dried figs or dates (chopped)
  • 1/3 cup golden raisins
  • 2 tablespoons dark rum or amaretto (optional)
  • 1 cup mixed nuts (I usually use pistachios, almonds and hazelnuts, you can use anything you have in your kitchen!)
  • 7oz dark chocolate (chips or chopped)
  • 2 tablespoons unsalted butter
  • 1/3 cup sugar
  • 2 tablespoons brown sugar
  • 1 large egg & 1 large egg yolk
  • 6oz cookies (graham crackers, amaretti or gingersnaps)
  1. Preheat the oven to 350°F.
  2. ​Mix figs/dates and raisins in a medium bowl with 1 tablespoon of the rum or amaretto. Leave to soak while you prepare the remaining ingredients.
  3. Place nuts on a baking sheet and toast in the oven for about 5 minutes until lightly golden. Let cool and chop. Add to the bowl with the fruit.
  4. Put cookies in a freezer bag and crush until the pieces are slightly larger than raisins. Add to nuts and fruit bowl.
  5. Combine the chocolate and butter in a double boiler over simmering water. Stir until smooth.
  6. In another bowl, whisk together the sugars and eggs until smooth and thoroughly combined. Add egg mixture to the chocolate, mix and continue to cook over the pan of water until the sugar has dissolved. Remove after about 5 minutes when chocolate is silky.
  7. Add the chocolate mixture to your bowl of fillings and stir with a rubber spatula to thoroughly combine.
  8. Spread half of the mixture into a log on a sheet of parchment paper. Roll the paper up and over the mixture, twisting the ends to seal and to pack the mixture into a tight log shape. Repeat with other half. Chill in fridge overnight.
  9. The original recipe suggests when you take the salami out to spread confectioner’s sugar on a baking sheet and roll each salami in the sugar to coat completely so it looks like real salami! I don't do that. Up to you. Slice and enjoy!







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