I did not name this post ‘Chocolate Salami’ – even though that’s what the recipe is here is – because I imagine it might sound a bit scary. In what conditions would you want chocolate anywhere near preserved meats? Probably never. But fear not. There is no meat to be found anywhere here. Instead of cured pork studded with chunks of fat you have a dense chocolate fudge, spiked with amaretto and studded with chunks of vanilla cookies and roasted hazelnuts. You roll it all up into a log, chill it, dust with flour and powdered sugar for extra effect – moldy salami exterior effect if you want to be specific – and then slice it into thick slices, to be eaten alone or on sweet eggy challah bread (a salami sandwich in a way).
This clever dessert is Italian in origin, it was popular where I grew up in Brazil although you find that the Brazilianized recipes often incorporate sweetened condensed milk in it. I am generally not a huge fan of food that looks like other food – namely vegetarian meat that is dyed/textured to look like real meat shudder. But desserts that impersonate savoury foods are kind of cute (have you seen Steph’s slider cakes!!).
And why a dessert board? Basically it originated out of an eternal life conflict of having to pick between cheese boards and real desserts at the end of a nice meal. I always go with the dessert but a part of me is always a bit sad I’m not enough of a cool adult to get the cheeses. I guess I want to have my cake…and my cheese…and eat them too? A dessert board is also a super easy way to create an impressive dessert selection without having to make a time-consuming three-tiered bake creation frosted just naked-ly enough or spend hours assembling teensy meringue mushrooms to make a convincing Yule log. Have this chocolate salami be your centerpiece, bake some cookies, buy other cookies, assemble some fruit, bread and cheese and it’s all done!
For my dessert board I went with some honey-sweetened mascarpone, fluffy slices of warm challah bread, sugared cranberries, pistachio and lime snowballs, grapes, and cheeses that go well with sweets – in this case a mild goat’s milk gouda and a sharp white English cheddar. A bowl of pretty satsumas, some panettone, a jar of dark chestnut honey or jam and a tin of butter shortbread cookies would not be out of place here.
Makes one large salami or two smaller ones. I know those are weird units just go with it.
- 200 grams of semi sweet chocolate, chopped
- 150 grams of plain vanilla cookies, I used Maria cookies
- 100 grams or 1/2 cup of roasted hazelnuts, roughly chopped
- 150g (2/3 cup) butter
- 200g of extra fine sugar
- 2 tablespoons of Amaretto
- 4 egg yolks
- 1/3 cup of powdered milk
- Over a double boiler, heat the chocolate and melted until melted through.
- Whisk the egg yolks with the sugar until fairly well mixed then add to the hot chocolate mixture.
- Add the powdered milk, then the amaretto then whisk everything over the double boiler until well-incorporated and smooth. This is much easier if you are using a fine sugar as opposed to raw sugar or larger granules/
- Set mixture aside and roughly chop cookies so that they are the in small chunks but not pulverized.
- Fold the crushed cookies and the hazelnuts into the chocolate mixture.
- Scrape the mixture into the center of waxed paper and use the waxed paper to create a log/salami shape.
- Place in the fridge until it sets, when ready to eat just slice with a sharp knife.
- For extra salami vibes, dust the outside of the chocolate salami with flour or powdered sugar.
Adapted from Salame de Chocolate Receita Original
The chocolate salami can keep in the fridge for a couple days so it can be easily made ahead. However the cookies do tend to soften a bit over time so it’s best to eat it the day of or the day after it’s made. If you don’t feel like assembling a dessert board, this is a super easy dessert to put together with barely any effort (if you’re careful and use 30 second increments you could substitute the double boiler for some microwave time), and if you want to put in half an effort, this + vanilla ice cream + some coffee makes for a pretty satisfying Christmas dessert option. Salami sundaes anyone? 😁😁😁