Easy Chocolate Salami Recipes

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!

EASY CHOCOLATE SALAMI

Steps:

• Put the chocolate , sugar and water in a pot on the stove just to melt. Once melted, add the egg and stir, then add the rest of the products.
• Pour the mixture onto baking paper, wrap it into a salami shape.
• Put it in the fridge for 2 hours.
• Optionally, roll it in powdered sugar and serve.

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.