There’s always a good reason to eat a slice of chocolate salami without butter!
The chocolate salami is a classic homemade dessert where everyone has a recipe that generally involves crushing the biscuits, mixing them with melted chocolate and butter, and then shaping it into a salami.
Some add raw egg, others omit it, some add a bit of coffee, or nuts… as I said, it’s a versatile recipe.
It’s a very 1980s dessert that was often found at birthday parties, but my mom never made it. In fact, she didn’t go beyond the classic tart and pupurati in November, so I didn’t know about it as a child.
The first time I tasted it, I was already a mom, but alas, my friend used raw eggs in the mixture, and I didn’t like that at all, especially giving it to children.
Then over time and thanks to the internet, I discovered that you could cook the mixture before shaping it, so I tried it.
The recipe for my chocolate salami without butter that I still keep in my paper agenda is this one, and it has always been a great success because it also includes spreadable cream among the ingredients.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 182.51 (Kcal)
- Carbohydrates 24.98 (g) of which sugars 13.89 (g)
- Proteins 2.82 (g)
- Fat 8.58 (g) of which saturated 3.14 (g)of which unsaturated 3.92 (g)
- Fibers 1.68 (g)
- Sodium 68.34 (mg)
Indicative values for a portion of 40 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
Ingredients
- 8.82 oz plain biscuits (like Oro Saiwa)
- 2.82 oz sugar
- 3.53 oz dark chocolate 50%
- 3.53 oz hazelnut spreadable cream
- 3.53 oz hazelnuts (or almonds)
- 1 egg (medium-sized)
- water (warm, 1 small cup)
Tools
- Food Processor
Steps
– Coarsely chop the hazelnuts and crush the biscuits (I prefer to do it by hand because in the food processor they can turn into powder), then combine these two ingredients in a single bowl.
– Put the chocolate pieces, sugar, a small cup of water, and the spreadable cream in a pot. Melt over medium/low heat and when the chocolate is melted and all ingredients are well blended, add the egg and mix well before turning off.
– Pour the chocolate mixture over the dry ingredients and mix; transfer the mixture onto a sheet of parchment paper and shape it into a salami. Wrap it in foil as well and place in the freezer for at least 2 hours (if you’re in a hurry to serve it) or leave it in the fridge until it solidifies. It can easily be made the day before.
– To serve, decorate it with some kitchen string and sprinkle with a bit of powdered sugar, removing the excess.
Storage:
– If you don’t need to use it all, cut what you need and keep the rest in the freezer; this way you can store it for up to 2 months. In any case, take it out of the freezer at least 15 minutes before serving.
– If instead of freezing, you solidify it in the fridge, always keep it closed in some container for up to 5 days.
