What can be said about a salami that is actually made of chocolate? I mean seriously. This is a whimsical addition to your dessert table and also makes a great gift. The bits of cookies, ginger, and nuts look like the spices and marbling present when you cut open the cured meat. Then it gets rolled in powdered sugar which mimics the casing of the salami. If you are giving it away, you can tie it up with butchers twine and wrap it in brown paper for the full effect. The recipe is large and the chocolate is very rich so I recommend dividing the mixture and making two smaller salamis.
Chocolate Salami
If offering this as a gift, don't forget to let the recipient know that the salami must be kept in the fridge until ready to eat, and that it contains raw eggs, in case they have a lowered immune system.
Yield: Makes 1 x 12-inch salami log or 2 x 6-inch logs (about 48 slices in total)
Place the chocolate and butter in a double boiler (or a metal bowl nestled on top of a saucepan of hot water, making sure the bowl isn't touching the hot water) and place on low heat until melted. Keep a close eye on the chocolate so it doesn't burn. Once melted, remove from heat add the cocoa powder, mixing well to remove any lumps.
In a small bowl, crack the eggs into the heavy cream and whisk until smooth. Add this to the chocolate mixture. Add the amaretto liqueur to the chocolate mixture and mix well.
If you wish, toast the almonds to bring out their flavor. Place them on a cookie sheet in a 350F oven and toast for about 10 minutes (for whole almonds) and 5 minutes (for slivered almonds), checking them a few times to shake them around and make sure they aren't burning.
Place the cookies between a clean folded tea towel and using a rolling pin or heavy object, mash them up gently until they are reduced to small bits and pieces, less than 1/2 inch in size (but don't shred them to the point of turning them into dust). You can also simply break up the cookies with your hands, especially if they are more delicate cookies, such as digestives or arrowroots.
With a sharp knife and cutting board, chop the almonds, then the pistachios, and then the candied ginger. The nuts should be chopped quite finely, about the size of grains of rice, so the knife doesn't catch on any large chunks when slicing the salami.
Once the chocolate mixture has cooled down a bit, add the chopped almonds, pistachios, candied ginger, crushed cookies, and grated orange rind. Mix everything together well so all the little bits are covered in chocolate. Place the mixture in the fridge for about 30 to 60 minutes. Check it after 30 minutes to see how hardened it is. It should be significantly hardened but still be malleable so you can shape it into a log. (If you leave it in the fridge too long, it will be too hard to shape).
Place the chocolate mixture on a piece of plastic wrap (about 20 inches long) and using your hands, shape it roughly into a log that is approximately 2 1/2 inches thick in diameter, and about 12 inches long. Don't worry if it's a little messy looking. Alternately, you can divide the chocolate mixture into two parts to make two shorter salami logs (about 6 inches each). Now wrap the plastic tightly around the log, twisting the ends snuggly to squeeze the mixture in. Use twist ties to fasten the ends. Roll the log back and forth in the plastic wrap, to even it out and pack it together well. Place in the fridge for at least 6 hours, or overnight.
When ready to serve, remove from the fridge and take off the plastic wrap. Roll the log in confectioner's sugar and shake off any excess. If you are gifting it or wish to have the full "salami effect", wrap some kitchen twine around the log, salami-style. You can slice right through the twine when it comes time to serve. After removing from the fridge, allow the log to sit at room temperature for 15 minutes before slicing. Using a clean sharp serrated knife, carefully slice into 1/4 inch thick slices, if you're having trouble getting perfect slices, cut them a little bit thicker.
Ingredients
Directions
Place the chocolate and butter in a double boiler (or a metal bowl nestled on top of a saucepan of hot water, making sure the bowl isn't touching the hot water) and place on low heat until melted. Keep a close eye on the chocolate so it doesn't burn. Once melted, remove from heat add the cocoa powder, mixing well to remove any lumps.
In a small bowl, crack the eggs into the heavy cream and whisk until smooth. Add this to the chocolate mixture. Add the amaretto liqueur to the chocolate mixture and mix well.
If you wish, toast the almonds to bring out their flavor. Place them on a cookie sheet in a 350F oven and toast for about 10 minutes (for whole almonds) and 5 minutes (for slivered almonds), checking them a few times to shake them around and make sure they aren't burning.
Place the cookies between a clean folded tea towel and using a rolling pin or heavy object, mash them up gently until they are reduced to small bits and pieces, less than 1/2 inch in size (but don't shred them to the point of turning them into dust). You can also simply break up the cookies with your hands, especially if they are more delicate cookies, such as digestives or arrowroots.
With a sharp knife and cutting board, chop the almonds, then the pistachios, and then the candied ginger. The nuts should be chopped quite finely, about the size of grains of rice, so the knife doesn't catch on any large chunks when slicing the salami.
Once the chocolate mixture has cooled down a bit, add the chopped almonds, pistachios, candied ginger, crushed cookies, and grated orange rind. Mix everything together well so all the little bits are covered in chocolate. Place the mixture in the fridge for about 30 to 60 minutes. Check it after 30 minutes to see how hardened it is. It should be significantly hardened but still be malleable so you can shape it into a log. (If you leave it in the fridge too long, it will be too hard to shape).
Place the chocolate mixture on a piece of plastic wrap (about 20 inches long) and using your hands, shape it roughly into a log that is approximately 2 1/2 inches thick in diameter, and about 12 inches long. Don't worry if it's a little messy looking. Alternately, you can divide the chocolate mixture into two parts to make two shorter salami logs (about 6 inches each). Now wrap the plastic tightly around the log, twisting the ends snuggly to squeeze the mixture in. Use twist ties to fasten the ends. Roll the log back and forth in the plastic wrap, to even it out and pack it together well. Place in the fridge for at least 6 hours, or overnight.
When ready to serve, remove from the fridge and take off the plastic wrap. Roll the log in confectioner's sugar and shake off any excess. If you are gifting it or wish to have the full "salami effect", wrap some kitchen twine around the log, salami-style. You can slice right through the twine when it comes time to serve. After removing from the fridge, allow the log to sit at room temperature for 15 minutes before slicing. Using a clean sharp serrated knife, carefully slice into 1/4 inch thick slices, if you're having trouble getting perfect slices, cut them a little bit thicker.
Notes
And that’s a wrap – 12 Days of wonderful Italian recipes for the Sweetest Season. I wish you all a festive season spent with loved ones. We will be back in January with new posts about Italy and all that makes it fabulous. Merry Christmas!