The Chocolate Salami is a delicious dessert loved by both adults and children, easy to make, and requires no baking. This dessert is made without eggs, making it perfect for those who are intolerant. Chocolate salami can also be seen as a gift idea for the holidays, a sweet thought that I made even more beautiful by adding a large gingerbread cookie in the shape of a cutting board. The dough of the cutting board with its spicy taste of cinnamon, nutmeg, and ginger is a real explosion of flavor. Make it yourself, it will be a truly original idea for your gifts and you’ll make a great impression!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 618.55 (Kcal)
- Carbohydrates 84.41 (g) of which sugars 40.12 (g)
- Proteins 9.49 (g)
- Fat 30.92 (g) of which saturated 14.98 (g)of which unsaturated 13.54 (g)
- Fibers 6.48 (g)
- Sodium 294.67 (mg)
Indicative values for a portion of 20 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Chocolate Salami Ingredients
- 3/4 cup powdered sugar
- 7 oz tea biscuits
- 1/2 cup butter (melted)
- 2 oz 70% dark chocolate
- 3/4 cup toasted hazelnuts
- 3 tbsp water
- 7 tbsp unsweetened cocoa powder
- as needed powdered sugar
- 1/2 cup wildflower honey
- 1/2 cup raw cane sugar (or dark)
- 1 egg
- 2 1/2 cups all-purpose flour
- 1/2 cup butter
- 2 tsp baking powder
- 1/4 cup unsweetened cocoa powder
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1 tbsp nutmeg (ground)
- 1 pinch salt
Chocolate Salami Tools
- Bowl large
- Rolling Pin
- Plastic Bag for food
- Parchment Paper
- Aluminum Foil sheet
- Kitchen Twine
- Pan – non-stick
- Plastic Wrap
Chocolate Salami Preparation
Break the cookies by hand, leaving half of them in coarse pieces, and put the other half in a plastic bag. Crush them with a rolling pin until they turn into crumbs.
Now place all the crumbled cookies in a large bowl and add: the cocoa, the powdered sugar, the melted and cooled butter, the water, the melted dark chocolate, but only after it has cooled down.
Finally, add the chopped hazelnuts. Start mixing with a wooden spoon, and after thoroughly working all the ingredients, compact the mixture and shape it into a salami.
To make it look as real as possible, wrap kitchen twine and powdered sugar around the fake salami.
Seal the dessert inside a sheet of parchment paper and cover it with aluminum foil, making sure to close the sides well.
Place it in the fridge and let it set for at least 6 hours, but preferably overnight. Once it has set, the dessert is ready to be sliced and served.
Let’s prepare the spiced cutting boards to add to our chocolate salami
In a non-stick pan, heat the sugar, honey, and butter, and let the sugar dissolve completely. Once ready, let it cool down and then transfer the mixture to the mixer.
Work it with the hook whisk until you get a light cream. Gradually incorporate a beaten egg, then add the flour, baking powder, and spices (ginger, cinnamon, nutmeg.)
Finally, add the unsweetened cocoa and a pinch of salt, and continue working the mixture with the hook whisk until you get a smooth dough. Shape it into a loaf and wrap it in plastic wrap. Now let it rest in the refrigerator overnight.
The next day, take the loaf out of the fridge half an hour before working it. Roll the dough onto a sheet of parchment paper, but first dust it with a little flour. Create a sheet about 1/5 inch thick and cut out the shape of a cutting board with a knife. If it seems difficult to do it freehand, just draw the shape of a cutting board on a cardboard so that you can place it on the dough and cut out the design without difficulty.
Once the dough is cut, place it with the parchment paper on a baking tray. Use a toothpick to make a hole at the top center of each cutting board, not too small as it might close during baking.
Bake on the middle rack of a preheated oven at 350°F and let it bake for about 15/20 minutes. Once baked, let them cool. Now your cutting boards and chocolate salami are ready to be enjoyed or gifted.
Happy Cuddling!
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Notes
The eggless chocolate salami can be stored at room temperature, and if not consumed, it can be kept in the fridge for 10 days. It can also be frozen if desired.
The gingerbread cutting boards can be stored like cookies for about 15 days. Different flavors can also be made, such as orange shortcrust
