Chocolate Salami
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 10 inch logs
 
Ingredients
  • 1½ cups finely chopped dark chocolate (at least 60%)
  • ½ cup unsalted butter
  • ½ cup granulated sugar 1 large egg
  • 1 large egg yolk
  • 1 tsp pure vanilla extract 2 Tbsp dark rum
  • 2 cups mixed nuts, toasted and roughly chopped
  • 10 cups roughly crushed ladyfinger cookies, about 12
  • 1 cup icing sugar
Instructions
  1. Add 2˝ of water to a medium-size pot and bring to an active simmer over high heat. Place a heat-safe bowl on top of the pot, ensuring the bowl does not touch the water, and turn down the heat to medium. Add the chocolate and butter. Stir gently until melted.
  2. In a separate medium-size bowl, mix together the sugar, egg, egg yolk, vanilla and rum. Add to the melted chocolate and continue to cook, stirring constantly, until the mixture is smooth and shiny, about 4 minutes. Remove from heat.
  3. Add the nuts and crushed cookies and gently fold in with a spatula until well combined.
  4. Divide the mixture onto 2 pieces of parchment paper. Roll into a log shape of your desired circumference and length (3˝ × 10˝ works well). Twist the ends of the parchment tightly and place in the fridge overnight or in the freezer for 4 hours.
  5. Pour the icing sugar into a shallow bowl large enough to hold 1 log. Unwrap the chocolate logs and gently roll them one by one in the icing sugar. At this point, the logs can be served or tied with kitchen twine to resemble a dried salami.
  6. Keep the logs in an airtight container in the fridge for up to 7 days or in the freezer for 3 months.
Notes
You could replace the crushed ladyfingers with the same volume of other fillings such as marsh- mallows, candied ginger, dried fruit, graham crackers or digestive cook- ies. Just remember to crush or finely chop these alternatives. If you’d rather not use rum, you can use an additional 1 Tbsp vanilla extract instead.
Recipe by Food Bloggers of Canada at https://easy-fatloss.today/cookbook-review-on-boards-by-lisa-bolton/%3C/div%3E