CHOCOLATE SALAMI WITHOUT EGGS Raise your hand if you’ve eaten it at least once in your life! It’s the classic recipe that takes us back to childhood, reminiscent of afternoons spent at home messing around in the kitchen with mom, when everything was simple and light – in short, a heartwarming recipe… A few days ago, my daughter Arianna asked me to make it because she had tasted it at a friend’s house and loved it, and I must admit I wondered why I had never made it for her (my bad), so I immediately got to work in the kitchen, come with me and I’ll show you how to make chocolate salami!
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- Difficulty: Very easy
- Cost: Economic
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: No baking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 268.83 (Kcal)
- Carbohydrates 28.25 (g) of which sugars 10.86 (g)
- Proteins 3.62 (g)
- Fat 17.36 (g) of which saturated 10.08 (g)of which unsaturated 5.51 (g)
- Fibers 3.70 (g)
- Sodium 85.95 (mg)
Indicative values for a portion of 1 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 for a chocolate salami without eggs for about 10 people
- 7 oz dry biscuits
- 3 oz dark chocolate
- 0.5 cup unsweetened cocoa powder
- 0.3 cup sugar
- 0.57 cup butter (melted)
- as needed milk
- as needed unsweetened cocoa powder
- as needed powdered sugar
Preparation of chocolate salami without eggs
As you will read, the preparation of this recipe is super fast, just organize yourself in advance with small steps that will make the preparation even quicker!
The first thing to do is to break the chocolate into pieces and melt it either in a bain-marie or in the microwave, using the appropriate function to melt and soften it, for about 1 minute (but remember to stir it after about 30 seconds). Once the chocolate is melted, set it aside and follow the same procedure with the butter, which should melt and then be set aside.
Now take a large bowl, put the biscuits inside and start crumbling them with your hands, aiming for not too large pieces as it will be pleasant to find them while biting.
Once the biscuits are crumbled, first add the cocoa and then the sugar and mix well, now add the melted butter, now cooled, and mix again. Finally, add the melted chocolate and, with the help of your hands, mix well and add a bit of milk, just enough to obtain a workable but not soft mixture.
Now lay out a large enough sheet of parchment paper on the work surface, place the salami mixture in the center, giving it the shape of a sausage, and then roll it tightly to achieve the salami shape and close the ends like candy wrappers.
Let our chocolate salami rest for at least 4 hours in the refrigerator, but if you’re short on time, put it in the freezer for an hour and then transfer it to the fridge. Just before serving, mix a bit of cocoa and sugar and roll it to give it an even more realistic effect!
An extra tip:
* If you are making chocolate salami just for adults, you can replace the milk with a shot of your preferred liqueur;
* To make it even more delicious, replace 1.75 oz of dry biscuits with your favorite nuts, try mixing almonds and hazelnuts!
