Italian Chocolate Salami - Salame di Cioccolato

5 from 8 votes

Italian Chocolate Salami - Salame di Cioccolato

A famous no bake treat all over Italy, Italian chocolate salami is a delicious combination of shortbread cookies, Amaretto liqueur and chocolate. It's a delicious dessert which makes a nice edible Christmas gift. This chocolate log is known as salame di cioccolato in Italy.

Prep Time20

Cook Time3

Total Time3 20

Course: Dessert, Sweets

Cuisine: Italian

Keyword: Christmas, Cookies

Servings:

Author: Bella Bucchiotti

Equipment

Ingredients

2 eggs
½ Cup granulated sugar
5 Tablespoons heavy whipping cream
11 Ounces dark chocolate chips
¾ Cup salted butter 6 Ounces, at room temperature
2 Tablespoons liqueur amaretto or preferred liqueur
¼ Teaspoon salt
10 Ounces shortbread cookies
powdered sugar for dusting

Instructions

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.

Notes

Let the chocolate cool slightly: This keeps the cookies from getting soggy or melting into the mixture.
Shape while the mixture is soft: It firms up fast, so roll the log before it stiffens completely.
Wrap tightly: A snug plastic wrap helps eliminate air bubbles and gives the salami a firm, smooth shape.
Dust before slicing: Wait to add powdered sugar until just before serving for the best appearance.

Nutrition

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