11 December 2012

Chocolate Salami

Salame di Cioccolato or chocolate salami is the perfect light dessert to serve after a heavy and rich holiday dinner. Not only is the presentation quite adorable, but also the combination of Grand Marnier, dark chocolate, pistachios and crunchy cookies is AMAZING!

The chocolate salami can be prepared up to 2 weeks in advance and frozen. Simply thaw a few minutes before serving.

This dessert is perfect to be served with a nice glass of Port and pieces of firm cheese such as sharp Cheddar, Swiss, Parmesan or Emmental.

Chocolate Salami
Yields enough "salami" for 6 to 8 people

1 stick unsalted butter, melted
2 egg yolks
1 cup sugar
1 cup cocoa
4 tablespoons Grand Marnier (or any other orange liqueur)
40 tea biscuits (about 2 to 3 cups broken pieces of cookies)
 cup unsalted and shelled pistachios
¼ cup dark chocolate chips
powdered sugar, for decoration

Break each cookie in 3 or 4 pieces and place them into a bowl.
Add 2 tablespoons of Grand Marnier and set aside for the cookies to absorb the alcohol. 

In a large mixing bowl, vigorously whisk the egg yolks with sugar until the mixture is a thick yellow mixture that resembles wet sand.
Meanwhile, melt the butter (on the stove top or microwave).
Whisk in the butter and cocoa powder to the sugar and egg mixture.
Add the broken cookies to the butter and sugar mixture. With a spatula, mix well to incorporate the cookies.
Roughly chop the pistachios.
Add the nuts, chocolate chips, the remaining 2 tablespoons of Grand Marnier to the mixture and stir well to combine.

Lay out a long sheet of wax paper or plastic wrap on a hard surface.
Pour out the mixture onto the wax paper and shape into a salami shape. Mold salami to the desired length and thickness, somewhere between 2-3 inches in diameter.
Bring the salami to one side of paper and roll paper around log gently but firmly, twist ends and tie with kitchen twine if needed. 

Refrigerate for at least 2 hours, or overnight.
When ready to serve, unwrap the salami and lightly roll it in powdered sugar to give it a look of aged salami.  You may also want to tie it up with kitchen twine!

Slice it and serve.
Keep refrigerated.


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