Chocolate salami and dried fruit, without eggs

Procedure

Chocolate salami and dried fruit, without eggs

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.