This dessert used to make my mum for Christmas. I can taste chocolate in it by just looking at the old pictures of our family sitting at the Christmas table. But there is a slight change to my recipe which I prepared just a few days ago. I used a touch of the best quality almond liquor Disaronno and only the best ingredients such as chocolate with 87% cocoa content, full-fat organic butter and also free-range eggs. There are different options for making this dessert. Now you can try my version too. Let´s get onto it!
SALAMI DOLCE
Preparation time: 30 min
Chilling time: 3 hrs
Serves: 8-10 persons
Ingredients:
150g soft butter
2 whole eggs
150g regular sugar /I used cane sugar/
150g butter biscuits such as Leibniz ones
70g crushed amaretti biscuits
200g Lindt dark chocolate (87% cocoa)
50g crushed pistachios or almonds
40g Disaronno or Rum
Some icing sugar to cover Salami Dolce in it
Procedure:
- To make the chocolate salami, first, chop the chocolate with the knife or break it down with your hands. Melt it in a bain-marie and, once it is completely melted, let it cool down.
- Meanwhile, place the butter in a bowl at room temperature and tear down in pieces and add the sugar using electric whips. Pour in Disaronno.
- Pour the beaten eggs into the mixture and continue to whisk with electric whips until light and fluffy mixture is obtained. At this point pour the melted chocolate in.
- Keep stirring until the chocolate is well incorporated. Now take the biscuits and chop them coarsely with your hands in a bowl, add them to the chocolate mixture. Transfer the dough onto a sheet of baking paper, spread the dough with the spatula and create salami shape.
- Lift one of the two ends of the sheet, bring it to the center and roll the salami until it is completely wrapped with baking paper.
- Fold the two side paper flaps so that the salami is firmly closed. Place the salami on a tray and leave it in the fridge to harden for at least 3 hours. Once the chocolate salami has firmed, you can tie it with string and sprinkle it with icing sugar.
Serve with a chilled glass of Disaronno!
