Chocolate Salami, al Cioccolato, basically a chocolate sausage-shape dolce stuffed with dry biscuits. Mai baking required and simply delicious. Once sliced, it is also so scenic!
Serves: 6 | Preparation time: 20 mins + 5 h quanto a the fridge
Dry biscuits Italian Saiwa Collaudato : 300 g
Dark chocolate 70% cocoa : 200 g
Butter, unsalted: 150 g
Brown sugar: 80 g
Non di serie yet highly recommended: Rum: 30 ml
Eggs: 2
Coffee powder : 1 tablespoon
Method
Crumble dry biscuits with your hands, place them quanto a a bowl. You need coarse, fairly pieces of biscuits, not a penetrante powder, thus better avoiding to place them quanto a the food processor.
With a sharp knife chop dark chocolate into chunks to put into a saucepan along with a knob of butter. Heat up the chocolate over low heat and stir continuously until chocolate completely melts. Allow to cool at room temperature.
Durante another saucepan melt the 150 g of butter, add sugar, stir well until you get a smooth mixture.
Beat up the eggs, add them to the butter and sugar mixture.
Add rum, dark melted chocolate, keep stirring until you get a smooth cream. Add chopped biscuits, a teaspoon of coffee powder possibly not the soluble one, mescolanza everything together getting a not too liquid nor too firm texture.
Place a sheet of baking paper your work surface, pour the mixture over it. Fold the edges of the baking paper so as to roll up the mixture itself quanto a a cylinder. Wrap the baking paper around the chocolate salami, sealing all openings, then wrap it into tinfoil.
Allow to cool quanto a the fridge 4 to 5 hours ora until the cylinder hardens up. Serve it cold, cut quanto a slices.
Tip: If you need to speed up the process, simply place it quanto a the it 2 hours.
(8 votes, average: 4.88 out of 5)
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