CHOCOLATE SALAMI
Is it chocolate? Or is it salami? The world might never know.
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Put the chocolate in a medium heatproof bowl and heat in the microwave in 30-second intervals, stirring in between, until completely melted and smooth, about 3 minutes. In another medium bowl, cream together the granulated sugar and butter with an electric hand mixer until smooth, about 3 minutes. Beat in the melted chocolate, coffee and cocoa powder until thoroughly combined, scraping the bowl as needed. Stir in the biscotti, pistachios and walnuts.
- Pour the chocolate mixture onto a large piece of plastic wrap and shape into a log about 2 inches in diameter and 12 inches long. Roll until the log is completely covered in plastic and refrigerate until firm, about 1 hour.
- When ready to serve, remove the chocolate salami from the plastic wrap and dust with the confectioners' sugar. Wrap with butcher's twine for an authentic salami look.
CHOCOLATE DESSERT SALAMI
Provided by Giada De Laurentiis
Categories dessert
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Position a rack in the center of the oven and preheat the oven to 350 degrees F.
- Spread the almonds, walnuts and crushed biscotti in a single layer on a baking sheet. Bake until the nuts are lightly toasted, 6 to 8 minutes. Cool completely.
- Put the butter and chocolate in a heatproof medium bowl and place the bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth, about 6 minutes. Stir in the coffee until smooth. Add the almonds, walnuts, biscotti pieces and orange zest, and stir until combined. Cover the bowl and refrigerate until firm but moldable, 1 1/2 to 2 hours.
- Divide the chocolate mixture in half. Place half of the mixture in the center of an 18-inch-long piece of plastic wrap. Using a spatula, form the mixture into a log, about 7 inches long and 2 inches in diameter. Roll up the log in the plastic and twist the ends to seal. Roll back and forth on a work surface a few times to make the log evenly round. Repeat with the remaining chocolate mixture. Refrigerate the logs until firm, about 1 hour.
- Spread the confectioners' sugar on a dinner plate. Remove the plastic wrap from the logs, then roll them in the sugar until coated. Using a pastry brush, brush away the excess sugar. Let the logs sit at room temperature for 15 minutes. Using a sharp serrated knife, cut the logs into 1/2-inch-thick slices and serve.
- Cook's Note: The dessert can be frozen for up to 1 month. Thaw at room temperature for 25 minutes before slicing.
ITALIAN CHOCOLATE SALAMI
This recipe is handed down to me by my Italian mother. I grew up with this dessert. It's quick and easy. The chestnut puree may be hard to find. It's actually called 'Torta di Castagne' or Chestnut Cake. It just looks like a salami log. Great for a holiday meal. Great topped with whip cream.
Provided by Maria Zuccarello
Categories World Cuisine Recipes European Italian
Time 8h10m
Yield 6
Number Of Ingredients 6
Steps:
- Stir together the sugar, cocoa powder, butter, and chestnut puree in a bowl. Fold in the almonds and walnuts until evenly blended. Pat the mixture into a log and wrap tightly with wax paper. Refrigerate overnight before slicing to serve.
Nutrition Facts : Calories 527.7 calories, Carbohydrate 68.8 g, Cholesterol 40.7 mg, Fat 26.7 g, Fiber 6.5 g, Protein 7.3 g, SaturatedFat 11.2 g, Sodium 110.7 mg, Sugar 50.2 g
CHOCOLATE SALAMI (LEBANESE)
WOW!! Saw this today! SO glad this came my way! Looks SO YUMMY, just now want to make, Fun, snack that you do not bake! Original recipe photo can be viewed here: http://www.tasteofbeirut.com/2010/05/chocolate-salami/ These can be enjoyed throughout the year! NOTE: DOes not include 6 hours of freezing time, TRUE! Look forward to the first review!
Provided by mickeydownunder
Categories Dessert
Time 20m
Yield 20-25 serving(s)
Number Of Ingredients 9
Steps:
- Cut the plain cookies with a knife or a rolling pin. Set aside in a large bowl.
- Place the sugar, honey and unsalted butter in a large pot; stir over low heat until the butter is melted and the sugar is dissolved (take out a teaspoon and rub two fingertips on the mixture to make sure it is not grainy). Add the cocoa powder and mix well to blend thoroughly.
- Cool the mixture a bit and when it is lukewarm, start introducing the eggs, one at a time as well as the liqueur, stirring constantly; when the mixture starts steaming, add the cornstarch mixture and stir for a minute till thick; if you notice that it curdles, no need to panic, drop the whole mixture in a blender and process until smooth, a couple of minutes. Done.
- Transfer the chocolate mixture into the bowl with the broken cookies and nuts (if using).
- When the mixture had cooled a bit, spread a large sheet of aluminum foil or plastic wrap on a work surface and spread the mixture on it, shaping it like a fat sausage. Enclose it tightly and place in the freezer for at least 6 hours.
- To serve, cover the entire salami with powdered sugar; tie up with kitchen twine; slice and serve. Keep the remainder in the freezer.
Nutrition Facts : Calories 158.1, Fat 10.4, SaturatedFat 6.3, Cholesterol 56.1, Sodium 12.8, Carbohydrate 15.1, Fiber 1.1, Sugar 12.2, Protein 1.7
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