Flawed
Senior Member
SALAME DI CIOCCOLATO (CHOCOLATE SALAMI) with Cranberries and Amaretto
This is a decadent desert and biscuit log that is incredibly easy and allows for plenty of customisation with other flavourings. I originally created this recipe specifically for the Cooking Bites Dark Chocolate challenge given I don't do 'puddings' and mainly do charcuterie. So made sense for me to enter a type of salami right
?
To ramp up the decadence a bit I've added dried cranberries soaked in Amaretto (a sweet flavoured liqueur that uses apricot kernels, almonds and peach stones (all high in benzaldehyde) to create an almond flavour) - it's gorgeous over ice! You can use any biscuits you want but I opted for a 50/50 mix of Amaretti biscuits and Almond Cantuccini biscuits. The base recipe lends itself to lots of additions with dried fruits, nuts, and biscuits types. (I did a version with popping candy that went down a storm with the kids)
Prep time - 10 Minutes
Cooling time - 3-4 hours
INGREDIENTS
METHOD
1. Break up the biscuits into decent chunks. Don't use a blender or be tempted to bash them up in a bad - we don't want loads of crumbs. We good sized chunks.
2. Melt the chocolate in a double boiler (in a bowl over near boiling water) and set aside.
3. Now in a large bowl, cream the butter and sugar so you have a soft mix.
4. Add the eggs and mix thoroughly.
5. Now add the melted chocolate slowly to the mix and stir through.
6. Now add the broken biscuits and cranberries. Optional here to add any liqueur - I use a dash or 2 of Amaretto, but you can use rum or brandy or your spirit of choice. Mix through well being careful not to break the biscuits.
7. Pour out on the baking paper and start to roll it to give the cylindrical shape with a diameter of 2.5"-3" (6-8cm) and twist the ends to stop the mixture from shifting. Don't worry if its not perfectly round at this stage.
8. Once in rough desired shape, wrap in tin foil. At this point you will have more purchase and ability shape, tighten, and round the salami.
9. Pop in the fridge till set firm - which takes around 3-4 hours.
10. You can unwrap and serve as is, but I like to dust some ice sugar all over. As well as adding a light sweetness to the flavour profile this does 2 things. Firstly it makes it easier to handle as the heat from your hands swiftly melt the chocolate surface giving you brown finger tips ; and secondly it makes it look like the mould on a salami.
11. Slice prior to eating - at least 1/2" (2cm) thickness.
This recipe source can also be found on my website too : The Craft Cookhouse - Chocolate Salami
This is a decadent desert and biscuit log that is incredibly easy and allows for plenty of customisation with other flavourings. I originally created this recipe specifically for the Cooking Bites Dark Chocolate challenge given I don't do 'puddings' and mainly do charcuterie. So made sense for me to enter a type of salami right
?To ramp up the decadence a bit I've added dried cranberries soaked in Amaretto (a sweet flavoured liqueur that uses apricot kernels, almonds and peach stones (all high in benzaldehyde) to create an almond flavour) - it's gorgeous over ice! You can use any biscuits you want but I opted for a 50/50 mix of Amaretti biscuits and Almond Cantuccini biscuits. The base recipe lends itself to lots of additions with dried fruits, nuts, and biscuits types. (I did a version with popping candy that went down a storm with the kids)
Prep time - 10 Minutes
Cooling time - 3-4 hours
INGREDIENTS
- 200g dark chocolate (anything >70%)
- 150g softened butter
- 300g dry biscuits (My mix is 150g Almond Cantuccini and 150g Amaretti)
- 2 eggs
- 100g sugar
- Small handful/small cup of dried cranberries (optional to soak these in Amaretto for an hour before)
- Amaretto Liqueur
- Icing suger for dusting
- Baking parchment paper and silver/tin foil
METHOD
1. Break up the biscuits into decent chunks. Don't use a blender or be tempted to bash them up in a bad - we don't want loads of crumbs. We good sized chunks.
2. Melt the chocolate in a double boiler (in a bowl over near boiling water) and set aside.
3. Now in a large bowl, cream the butter and sugar so you have a soft mix.
4. Add the eggs and mix thoroughly.
5. Now add the melted chocolate slowly to the mix and stir through.
6. Now add the broken biscuits and cranberries. Optional here to add any liqueur - I use a dash or 2 of Amaretto, but you can use rum or brandy or your spirit of choice. Mix through well being careful not to break the biscuits.
7. Pour out on the baking paper and start to roll it to give the cylindrical shape with a diameter of 2.5"-3" (6-8cm) and twist the ends to stop the mixture from shifting. Don't worry if its not perfectly round at this stage.
8. Once in rough desired shape, wrap in tin foil. At this point you will have more purchase and ability shape, tighten, and round the salami.
9. Pop in the fridge till set firm - which takes around 3-4 hours.
10. You can unwrap and serve as is, but I like to dust some ice sugar all over. As well as adding a light sweetness to the flavour profile this does 2 things. Firstly it makes it easier to handle as the heat from your hands swiftly melt the chocolate surface giving you brown finger tips ; and secondly it makes it look like the mould on a salami.
11. Slice prior to eating - at least 1/2" (2cm) thickness.
This recipe source can also be found on my website too : The Craft Cookhouse - Chocolate Salami
