There’s always a good reason to eat a slice of chocolate salami without butter!
The chocolate salami is a classic homemade dessert that everyone has a recipe for, which roughly consists of crushing the cookies, mixing them with chocolate melted with butter, and then shaping it like a salami.
Some add raw egg, some omit it, some add a bit of coffee, some add nuts… in short, as I said, it’s a versatile recipe.
A very 80s dessert that was often found at birthday parties but that my mom never made. In fact, my mom never went beyond the classic tart and pupurati in November, so I didn’t know 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 making children eat it.
Then over time and thanks to the internet, I discovered that the mixture could also be cooked before shaping it, so I tried it myself.
The recipe for my chocolate salami without butter that I still keep in my paper agenda is this, and it has always been a great success because among the ingredients there’s also spreadable cream
OTHER INTERESTING RECIPES:
- 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 dry biscuits (like oro saiwa)
- 2.82 oz sugar
- 3.53 oz dark chocolate 50%
- 3.53 oz hazelnut spread
- 3.53 oz hazelnuts (or almonds)
- 1 medium egg
- water (warm 1 cup)
Tools
- Chopper
Steps
– Coarsely chop the hazelnuts and crush the biscuits (I prefer doing it by hand because in the chopper they might turn into powder), then combine these two ingredients in a single bowl.
– Put the chocolate pieces, sugar, a cup of water, and the spread in a pot. Melt over medium/low heat and when the chocolate is melted and all ingredients are well combined, add the egg and mix well before turning off.
– Pour the chocolate mixture over the dry ingredients and mix; then transfer the mixture to a sheet of parchment paper and shape into a salami. Roll it in foil and place in the freezer for at least 2 hours (if you are 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 it, decorate with a bit of kitchen twine and dust with a little 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 let it solidify in the fridge, keep it stored in a container for up to 5 days.
