Don’t be confused by the name. Chocolate Salami is nothing less than a chocolate and broken biscuits desert. An entirely delicious treat that originates from Italy and Portugal. It can also be found in Greece; they call it Chocolate Mosaic and they don’t use eggs in the recipe – just biscuits, butter, cream, cocoa powder and sugar. There are a couple of little secrets we are willing to share with you, because this makes for a very easy and heartwarming pudding
Secret #1 for the perfect Chocolate Salami is to use really good quality chocolate and pure cocoa powder, instead of the ready mixed chocolate powder used for hot chocolate. We have used Food Thoughts Luxury Dark Chocolate Chips made of 70% cocoa solids and Food Thoughts Organic Cocoa Powder to achieve the perfect chocolate truffle.
Secret #2 is the extra twist we’ve added by using a combination of hazelnuts, pistachios, cherries, and orange zest.
No baking is required. Just shape the mixture into a salami shape so that you can easily slice it up and serve. The end result is a really decadent pudding that both kids and adults will enjoy.
As this contains raw eggs, pregnant women and very young children should avoid it.
You will need
Start by measuring out the chocolate chips and the butter into a bowl, and then microwaving in 30 second bursts, stirring each time, until you have a silky mixture with no un-melted lumps. Add the cocoa powder and stir again.
Next, whisk together the cream and the eggs until smoothly combined. Pour into the chocolate mixture and beat vigorously to make sure it all combines, then set aside to cool.
Finely chop the hazelnuts, pistachios and glace cherries – you want the pieces to be small enough that the knife doesn’t catch on them too much when you slice the salami, but you don’t want to obliterate them, because they need to look pretty in the slices.
Use your hands to crush the biscuits, and then add to the chocolate mixture along with the nuts, cherries, and a good grating of orange zest. Cover and place in the fridge for about an hour, until the mixture has firmed up but is still malleable.
Spread out a piece of clingfilm and put the chocolate mixture on top in a rough log shape, before wrapping tightly with the clingfilm, twisting at each end to secure it. Roll on the countertop to make a smooth log shape (you might need another layer of clingfilm to keep it neat) and place in the fridge.
When you’re ready to serve, dust the whole thing well with icing sugar, shaking off any excess. If you’re going to give it as a present, for the full effect, tie with string and wrap in brown paper.