Chocolate salami is a delicious dessert that in many Italian regions is prepared for Easter, together with chocolate eggs and Easter dove cake. Italian families eat Chocolate Salami during winter lazy Sundays or as afternoon snack for children (they love it!), or as a dessert after a lunch with an excellent espresso.
Along with chocolate cake, Chocolate Salami is one of the most popular desserts. It has the advantage to be uncooked but it must be kept in the refrigerator. In fact this famous Italian dessert is made with raw eggs like Tiramisu.
The original Italian recipe of Chocolate Salami wants dry biscuits, dark chocolate, butter, eggs and sugar. A little bit of rum is optional (for example in chocolate salami made for the children don’t use it).
Chocolate Salami can also be prepared without eggs; just replace them with a little milk. Or it can be enriched by adding hazelnuts to the preparation: toast them for a few minutes in a pan or in the oven to make hazelnuts even tastier.
Chocolate Salami Original Recipe
- 300g (10oz) of dry plain biscuits
- 150g (5oz) of butter
- 200g (7oz) of dark chocolate
- 2 eggs
- 100g (3,50oz) of sugar
- 1 small glass of rum (optional)
- icing sugar
Crumble the biscuits coarsely (1). Use your hands to do this and not the blender, because you have to feel the cookie pieces inside the salami. Melt the dark chocolate in a double boiler (2). As the chocolate melts, make a cream with the butter that should be already soft enough, so it can be worked with a fork or wooden spoon (3). Add the sugar (4)
and then the eggs (5). Mix well until you get a smooth and a quite homogeneous cream (6). Take the melted chocolate and add to the butter mixture and eggs (7). At this point you can add the rum. Mix until the mixture becomes perfectly homogeneous (8)
then add the chocolate cream to the chopped cookies (9) and mix (10). Place the mixture on a baking sheet (11) and try to give it a cylindrical shape as regular as possible, with the aid of your hands (12).
Once you have given the right shape, roll it in the baking paper to form a large cylindrical candy (13). Tighten firmly to the sides, then roll it in the same way in a sheet of aluminum (14). Put Chocolate Salami to rest in refrigerator for at least 4 hours. Once hardened, pull it out of the refrigerator, remove the aluminum and the baking paper and roll it in icing sugar. Serve Chocolate Salami cut into slices, just like a real salami (15).