Chocolate salami, an easy-peasy delicacy

Here it is, my favourite dessert, chocolate salami. You will be surprised to hear that of course none of the above ingredients is actually the main one…well, of course that seems obvious for the salami is not that much for the chocolate, looking at the final result. The name however comes from the resemblance to a salami slice, with the white spots. Someone will probably say “why not a mortadella?”, well honestly I have no idea…probably because is soooo good like only salami are! Anyway for this recipe I won’t get much in the nutritional values and ingredients: it’s a block of calories and fats that will surely make you heavier and that you will regret if you are exercising, because in moderate quantities is fine, but you won’t be able to moderate yourself with this dessert!

The recipe

For create this amazingly easy and yet delicious dessert you will need the following:

• 2 eggs
• 2 table spoon of white sugar
• 100 gr of butter
• 2 table spoon of Cocoa (preferably not sweet)
• a little of brandy (or cognac)
• 200 gr of biscuits (Gallette Oro Saiwa or Arnott’s Milk Coffee)

First of all you need to take the yolk of thee eggs and mixed in a bowl with the sugar, until you get an homogenic cream similar to Zabaione. You can do it with a whisker by hand, but is easier if you have one electric.

After you need to add the butter, previously melted with your preferred method, the cocoa and the brandy. The amount of Brandy goes by taste, I usually use just a table spoon or less. The important here is to have again a cream as much homogenic as possible.

Now it comes the funny part: you need to take all the biscuits and make crumbles of different sizes. You can use a food processor if you like, but the best results comes if done with the bare hands…and yes it hurts after a while, so feel free to “sacrifice” your kids, they will be thrilled to have to smash biscuits! Is important to have a lot of fine crumbles, but also pieces of different sizes, to a max of lets say a centimetre or so, as you see below.

All you need to do now is to mix and mix until all the biscuits are all covered in chocolate and you get a kind of chocolate blob.

Now take a large piece of backing paper and pour all or part of the mix in it. The objective is gave it a tube (or salami) shape and press at the same time, then close both sides twisting them like the paper of a candy. Once closed, wrap it in an aluminum foil and put in the freezer.

Be sure to leave it on the freezer for at least four hours, because the yolk is raw and the cold needs to have the time to kill any eventual salmonella present in the eggs. No need to say that is always better to use free range eggs, your health have no price. I usually leave it the whole night.

Once ready, you can serve it with cream, ice cream or anything you like. Also nothing stop you from adding hazelnuts or anything else to the main recipe…the world is yours!