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Author:
Franco Salzillo
Did you know there’s a chocolate salami? A whole tube of chocolatey and buttery goodness you can just slice and serve for dessert. This specialty is popular in Portugal and Italy, but there’s no reason you shouldn’t make it your own family tradition. Chocolate salami is as good as it sounds. Add coffee to it, and now you’re talking — this could very well be the tastiest dessert you’ve had in a while. What could possibly be better than a whole chocolate coffee salami, all for yourself?
Chocolate coffee salami is literally a sweet log of chocolate, sugar, biscuits and butter. The result, though, is larger than the sum of its parts. Chocolate salami is better with a glass of sweet, fortified wine in hand, and that’s how people enjoy it traditionally. Still, chocolate salami is also lovely with a cup of milky tea, whether a latte, flat white or cappuccino.
This dessert is fantastic on the holidays, as it kind of looks like a chocolate log or bouche de noel — the famous Christmas dessert. Make this one for special occasions or have it in the fridge for when having guests over for dinner.
To make a medium-sized chocolate salami, approximately eight slices, you need around eight ounces of dark chocolate, one and a half sticks of butter and half a cup of sugar. The secret ingredient is the biscuits, which prevent the salami from being too compact. Ladyfinger biscuits are ideal, but there are others, and ensure they’re fluffy, but not too moist or crumbly.
Since we’re working with real chocolate, work fast as it hardens rather quickly. Mix and pack the ingredients in parchment paper into a tight log and refrigerate until solid. That’s all there is to it; that’s how you make a chocolate salami.
Crumble the biscuits and set them aside.
In a mixing bowl, combine the softened butter with the sugar and milk to form a paste.
Melt the dark chocolate in the microwave in 30-second intervals.
Mix the melted chocolate into the butter mixture and add the crumbled biscuits.
Place the mixture over a sheet of parchment paper and shape it into a cylindrical salami.
Cover the chocolate salami with aluminum foil and refrigerate for at least four hours.
Unwrap and dust with confectioners’ sugar before slicing and serving.
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