Such a festive and simple dessert to serve or bring to your next holiday party--or to give as gifts this year. There's no baking involved, and it contains no meat! Just melt, mix, roll and chill for a striking holiday presentation.
Keyword chocolate salami
Prep Time 10minutes
Cook Time 5minutes
Total Time 15minutes
Author Lynne Curry
1cup (5 ounces)coarsely crushed biscuit cookiesregular or gluten-free
1/2cup (2 ounces)coarsely chopped toasted walnuts, hazelnuts or almonds
1/4cup (1 ounce)pistachios or pine nuts
confectioner's sugar for dusting
Melt the butter and chocolate in bowl set over a pan of simmering water. Stir until very smooth and remove from the heat.
Stir in the biscuits, nuts, coffee and orange zest. Let cool for until it begins to firm up, about 15 minutes.
Lay a piece of plastic wrap at about 12 inches long on the counter with the long side facing you. Use a stiff spatula to scrape the mixture into a rough log shape on the plastic wrap to make a cylinder "salami" shape about 6 inches long and 3 inches thick. Lift the edge of the plastic wrap over the log and roll to wrap tightly. Twist the ends to remove any air and compress the log into a smooth and even cylinder.
Once the log is wrapped, chill it in the refrigerator for 15 minutes. Roll it on the counter under your palms a few times to make a smooth cylinder. Repeat this process twice more for the best shape. Chill for at least 4 hours or overnight.
Sift confectioner's sugar onto a dinner plate. Unwrap the salami and roll in confectioner's sugar, brushing off excess. (You can rewrap the chocolate salami in parchment paper or cheesecloth and tie with butcher's twine for gifting or plastic wrap for storage.)
To serve, remove the chocolate salami from refrigerator about 30 minutes in advance to avoid cracking. Slice with a very sharp, thin knife into rounds about 3/4-inch thick. Any thinner, and the slices tend to crack.
To store chocolate salami, wrap it well and place it in a resealable plastic bag in the refrigerator to avoid picking up other aromas and to prevent condensation. Because this recipe contains no eggs, you can store it for up to one month in the fridge.Or you can freeze it for one month and return to the fridge to defrost for up to 2 days and following the instructions for slicing.