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Chocolate salami

by Ada Parisi
5 min read
Salame di cioccolato, ricetta tradizionale

Chocolate salami, a traditional dessert of the Christmas holidays that the little ones really like. But also to my father who wants it prepared every year for Christmas. Simple and free cooking, keeps well for 4-5 days in the refrigerator. If you prepare for the snack for children, Obviously replaced the liquor with a few drops of vanilla extract. On my YouTube channel you will also find a VIDEO STEP BY STEP the completion of the recipe.

If you prefer a recipe without eggs, you can try my CHOCOLATE AND DRIED FRUIT SALAMI WITHOUT EGGS, delicious and crunchy. Or you can simply use eggs already pasteurized in brik or pasteurize them yourself at home. Pasteurization of eggs is simple, but you have to be very careful about the temperatures: you have to whip the eggs in a water bath bringing them to a temperature of 65 degrees. No later, because otherwise the eggs will begin to cook and take a very unpleasant omelette taste in a dessert.

Remember that the chocolate salami in the refrigerator becomes very hard, and you must leave it at least 10 minutes at room temperature before slicing it. This recipe is a classic of the Christmas holidays, to be put on the table together with the BUCCELLATO and lots of dried fruit. Have a good day!

Salame di cioccolato, ricetta tradizionale

CHOCOLATE SALAMI

Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

200 grams of Saiwa Gold biscuits

75 grams of unsweetened cocoa powder

60 grams of dark chocolate, chopped

70 grams of caster sugar

2 egg yolks

120 grams of butter

a pinch of salt

liqueur cake: Rum, witch or maraschino, to taste

icing sugar to decorate as required

Procedure

Chocolate salami, traditional recipe

In a bowl mash roughly cookies, add cocoa powder, sugar, the eggs, a pinch of salt, the butter which you first melted in a water bath, as well as the dark chocolate, chopped (not together, you have to melt butter and chocolate separately).

Mix well with a wooden spoon and add the liqueur according to your taste: I like the taste of cherry and put 5 tablespoons. Helping hands form two sausages and roll them in powdered sugar so that they are covered: powdered sugar will simulate the peel of salami. Wrap them in plastic wrap and let rest in refrigerator for at least one night.

Before slicing the chocolate salami, leave it for 15 minutes at room temperature. Bon appétit!

Note

MATCHING: This classic sweet and sugary recommend a grappa in barrique.

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