Recipe

Salame di Cioccolato

Recipe
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by DueSpaghetti

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by DueSpaghetti

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by DueSpaghetti

Chef
DueSpaghetti's Notes: We didn’t want to miss a post this week, but we also haven’t really settled into our tiny hotel kitchen yet. (That's a longer story - see our blog http://duespaghetti.com/2011/10/21/salame...
We didn’t want to miss a post this week, but we also haven’t really settled into our tiny hotel kitchen yet. (That's a longer story - see our blog http://duespaghetti.com/2011/10/21/salame-di-cioccolato/ for more on that.) Over the past few weeks we’ve fun across a few holiday cookie contests in newspapers and on websites, we decided that we’d get an early start on one of our favorite Christmas treats, salame di cioccolato, or Chocolate Salame.

Made to resemble a real salame, this rum-infused chocolate log is an easy but delicious no-bake winter treat. Our kids love it, and adults ask for the recipe every time we serve it.

Going shopping this morning for the ingredients, clearing counter space in our mini-kitchen to work, and most importantly experiencing the satisfaction of making something tasty from scratch was a good first step in putting the fire behind us and returning to the regular rhythm of out lives.

The key ingredient to salame di cioccolato are biscotti secchi, which are a light, dry biscuit or cookie with no filling of frosting and a low fat content. In Italia, we use biscotti made by Oro Saiwa. In the U.S. we have found a Mexican biscuit called Marias by Gamesa which is a good substitute. Otherwise, use any simple, light biscuit or cookie.

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Makes 2 salami

200 grams biscuits Ask a question about this ingredient

6 tablespoons unsalted butter Ask a question about this ingredient

2 eggs Ask a question about this ingredient

1 cup sugar Ask a question about this ingredient

1 cup unsweetened baking cocoa Ask a question about this ingredient

2 tablespoons dark rum Ask a question about this ingredient

powdered sugar for dusting Ask a question about this ingredient

wax paper and aluminum foil Ask a question about this ingredient

Place the biscuits into a shallow bowl and crush them into small pieces using the flat bottom of a glass or bottle. Set aside.
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In another bowl, melt the butter.
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Add the eggs, and beat with a fork or wire whisk.
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Add the sugar, cocoa and rum, and beat by hand until well mixed.
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Stir in the biscuits.
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Spoon half of the mixture onto a sheet of waxed paper. Draw each side of the waxed paper together lengthwise, fold the edges down, and shape into a log or salame form. Tuck the ends of the wax paper underneath the salame, and wrap a sheet of aluminum foil tightly around the it.
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Repeat for the other half of the mixture, and refrigerate both salami for 6 hours.
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Remove from refrigerator, unwrap, and dust with powdered sugar to resemble salami casing. Some people even wrap the salame with cooking string for added effect.
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Serve sliced, or place on a cutting board with a knife and let your guests do the cutting, just as you might a real salame.
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Read more about salame di cioccolato at http://duespaghetti.com/2011/10/21/salame-di-cioccolato/
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2 Comments on Salame di Cioccolato

DueSpaghetti added 7 months ago

In Italy, the biscuits are called Oro Saiwa. They are hard to find in the States, though. We use a very similar biscuit of Mexican origin called Maria's by the brand Gamesa, which is owned by Fritolay. We can find Maria's in supermarkets here where we live. If you can't find them in your supermarket, you can buy them on Amazon. Otherwise, try plain animal crackers by Stauffers or a similar brand (not Barnum). Basically, you want to find a light, airy, low-fat biscuit.

aziobro added 7 months ago

What kind of biscuits do you you recommend?