Easy Chocolate Salami Recipe Recipes Recipe For Meatloaf

CHOCOLATE SALAMI EASY RECIPE

Steps:

• Crush the cookies.
• Chop pistachios or other nuts.
• Melt unsalted butter.
• In the medium bowl mix melted butter, condensed milk, cocoa powder, pinch of kosher salt and alcohol (optional). Mix well.
• Add crushed cookies and chopped nuts to the bowl and mix to combine.
• Scoop out part of the mixture onto plastic wrap or parchment paper.
• Shape into a log, wrap tightly and twist ends of plastic wrap or parchment paper.
• Chill salami in the freezer or refrigerator.
• Remove log from plastic wrap or parchment paper and sift some powdered sugar over the chocolate salami.
• Slice chocolate salami and enjoy!

CHOCOLATE SALAMI

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.

EASY SALSA MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix the ground sirloin, salsa, bread crumbs, cheese, egg, and garlic. Season with parsley, salt, and pepper. Transfer to a 5x9 inch loaf pan.
• Bake 45 minutes in the preheated oven, or to a minimum internal temperature of 160 degrees F (72 degrees C).

EASY MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.
• In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

CHOCOLATE SALAMI: A SIMPLE AND QUICK DESSERT RECIPE

Steps:

• Chop up the biscuits and transfer to a large bowl. Add the sugar. Add 4-5 tablespoons of bitter cocoa, sifting it to remove any lumps. Mix all the dry ingredients together. Mix in 2 whole eggs. Melt the butter, let it cool, and pour it into the bowl. Using a spatula, knead everything together.
• Transfer the mixture onto a large sheet of baking parchment and shape it into the form of a salami. Wrap it in baking parchment and aluminum foil. Put the chocolate salami in the freezer for 30 minutes. Then transfer to a fridge for a couple of hours. Finally, remove the two layers of foil and parchment. Roll the salami in powdered sugar. Serve in slices. Covered in plastic wrap, chocolate salami will last in the fridge for 1-2 days or 1 month in the freezer: Just thaw it in the fridge before eating it.

CHOCOLATE DESSERT SALAMI

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.