Storage

You can keep the chocolate salami for a few days (maximum 2, due to the raw egg) in the refrigerator, stored in an airtight container. If you wish, you can also store it in the freezer, sliced into pieces wrapped in food wrap.

Advice

Since the recipe uses raw eggs, it’s important that the eggs are very fresh.

If you’re unsure about the eggs used in the dessert and their freshness, you can pasteurize them this way. Place the eggs in a heat-resistant bowl and start whisking them. Set the bowl over a saucepan of water for a bain-marie, and heat them until reaching a temperature of about 140°F, stirring continuously. At this point, whisk the eggs with a mixer to lower the temperature, and then add them to the butter and sugar cream.