After making some variations (links below), I finally decided to make the real chocolate salami, the classic one, but not too classic, of course. My chocolate salami is egg-free, gluten-free, and lactose-free, practically perfect for everyone!
Given the summer heat, I mostly prepare no-bake desserts during this period, particularly chocolate salami, which I keep in the freezer already sliced, always ready for unexpected occasions or a tasty snack for my child and his friends.
There’s nothing more to say about this delicious dessert everyone knows, so shall we get straight to the recipe?
- Cost: Very economical
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 1Piece
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6.3 oz gluten-free tea biscuits (your choice)
- 4.2 oz lactose-free butter (at room temperature)
- 4.2 oz 50% dark chocolate
- 0.88 oz unsweetened cocoa powder (gluten-free)
- 2.8 oz powdered sugar
- 4 tbsp lactose-free milk
- 1 tbsp coffee liqueur (optional, replaceable with 1 tablespoon of milk)
Steps
Prepare all the ingredients.
Chop the biscuits roughly, being careful not to crumble them too much, it’s nice to find larger pieces.
Chop the dark chocolate and melt it in a double boiler or microwave, if using the microwave, at maximum power for 35/40 seconds, then stir and repeat.
In a bowl, whip the soft butter with the powdered sugar and unsweetened cocoa, you will have a uniform and thick cream, now add the liqueur and milk. Proceed by also adding the melted chocolate.
The cream is ready, add the biscuits and mix well with a spoon.
Turn the mixture out onto a sheet of baking paper, shape it into a salami with your hands, wrap it, and close the ends tightly like a candy, you’ll see that by tightening the ends it will compact better and take shape nicely.
The chocolate salami is ready to rest in the refrigerator for 3/4 hours to firm up well, then it can be opened, dusted with powdered sugar or unsweetened cocoa if you prefer, and sliced.
Variations? as many as you want, it always works!
You can use milk and butter with or without lactose (even plant-based milk) based on your needs, the same goes for the biscuits which can be with or without gluten, the result will not change.
If you like, you can add nuts for more crunch.
The chocolate salami without raw eggs keeps in the refrigerator for 5/7 days, always keep it in a container.
If you want, you can freeze it; I always do, I prepare a bit more and cut it into slices in advance to have it ready in the freezer to serve to friends with coffee. If you freeze it whole, you’ll need to move it to the refrigerator a few hours before serving.
