Good morning! Today a wonderful chocolate salami and dried fruit, without eggs. Today's recipe is dedicated to lovers of chocolate and dried fruits, to those who love to ' meditate’ on the couch after dinner with a glass of brandy and a piece of chocolate to munch on, better if spicy and strong taste. You'll understand that this chocolate salami and dried fruit is a sweet hentai. In addition, is no eggs, so we eliminate the root doubts about using raw egg.
The other day I wanted to prepare this dessert in particular and, wandering on the internet, I saw a interesting recipe of chocolate salami on the site of G. In the family recipe I always used unsweetened cocoa powder. This however was the main ingredient of dark chocolate and it has drawn me, because my is usually soft and pliable, While I wanted to a thicker chocolate roll. I defy anyone not to have prepared a once in a lifetime the Christmas chocolate salami, during a tombola or a family reunion. And if you want some other tasty recipe on the subject have a look to my CHRISTMAS MENU and of course the RECIPES WITH CHOCOLATE.
I decided, though, to customize it (you know I'm no good to leave the recipes of others as is), enriching it with pistachios, almonds and hazelnuts, a pinch of white pepper, some’ cinnamon, a dash (abundant) by Grappa and eliminating the eggs. The result is an eggless chocolate roll, more compact than what I'm used to doing. Almost a stuffed biscuits with chocolate and nuts, perfect for my ultimate goal. The taste it will, before going to bed, in front of the television or a good book along with a shot of grappa. And after, sweet dreams!
160 grams unsalted butter at room temperature
250 grams of dark chocolate 70%
160 grams of dry biscuits, I used the Digestive oats
80 grams of extra fine granulated sugar or powdered sugar
45 grams of hazelnuts tonde Gentili
45 grams of pistachios
45 grams of almonds of Avola
40 milliliters of grappa barricade
a pinch of cinnamon
a pinch of salt
a pinch of white pepper
icing sugar to decorate, to taste
Coarsely chop the chocolate, then melt it in a double boiler, stirring occasionally with a spatula until chocolate is completely melted. Set aside and let it cool down.
With an electric mixer, whisk together the softened butter and sugar, until the mixture is fluffy and soft. Add the melted chocolate lukewarm now, cinnamon, Salt, white pepper and brandy, stirring carefully to mix everything.
Lightly toast almonds, hazelnuts and pistachios in a pan, then chop coarsely and add to the mixture with chocolate. Crumble the biscuits with hands roughly and add these to the mixture. Mix well with a spatula, until the dried fruit and cookies will not be completely covered with chocolate.
Allow to cool in the fridge for a few minutes preparation, so that you rassodi and become more easily workable. When it is manipulated, pour it (You can make a single Meatball or two smaller, I prefer the latter solution) on a sheet of parchment paper and, with hands slightly wet, form the salami, using the parchment paper and roll it off slowly on itself. Tighten the flaps and wrap everything in plastic wrap, then store the chocolate salami without eggs in the refrigerator for at least 6 hours or even over night. Remember that you can keep it, always in fridge, for 7-10 days, always wrapped in plastic wrap and, before slicing, you have to keep it at room temperature for at least 15 minutes.
When the sausage is cold, sprinkle it with icing sugar by 'massaging' it with your hands, to simulate the whitish skin real salami. If you have other 5 minutes, You can tie it with kitchen string, as I did: I guarantee you really feel like a salami. At least until you cut! Bon appétit!
MATCHING: We chose the aged grappa Teroldego produced by Distillery Brothers Pisoni. A sturdy distillate, It is aged in oak barrels, characterized by complex scents ranging from hazelnut coffee, from smoked to licorice.