Fill the bottom of a double boiler (or a small pot) about ¼ full with water, then in the top of the double boiler (or a heat safe bowl seated on top of the small pot) mix together the egg yolks, heavy cream, and sugar until smooth.

Heat the mixture over medium or medium high heat while whisking continuously until the mixture is hot.

Once hot, remove from the heat and immediately add in the dark chocolate. Slowly stir the chocolate in, allowing it to melt.

When the chocolate has melted add the butter, stir until combined, then add the salt and amaretto and stir again.

Set the chocolate mixture aside to cool down.

Break apart the cookies into chunks and place in a large bowl. When the chocolate has cooled to the touch, pour into the cookies and gently mix together. Let this mixture rest until it becomes thick like pudding, but not hardened.

At this point you can choose to make one large or two small salami, if you choose to do two you will do the following steps with 1/2 of the mixture at a time.

Lay a large piece of plastic wrap on the counter, scoop the mixture into a log on the plastic wrap.

Fold one long edge of the plastic wrap over the top of the chocolate and line it up with the other long edge. Gently press the plastic wrap onto the chocolate and form it roughly into a log. Try to get as many air bubbles out as you can. Use the open ends of the plastic wrap as handles and roll the log over the excess long edge off plastic wrap. Then continue to lift the log up slightly and roll forward again, each time rolling in the same direction. Soon the log will begin to tighten and form on its own. Once it is tight and firm, set on a tray with the seam side down and place in the fridge to chill for at least 3 hours.

When ready to serve, unwrap the log and dust with powdered sugar, use your fingers or a pastry brush to cover the whole salami. You can also wrap the salami with butcher’s twine to give it a fun aesthetic!

Slice and serve, store leftover slices in an airtight container with parchment between the layers.