Yep, you got that right, this is the recipe for a chocolate salami :)
But don’t worry, what makes it a salami is only its appearance.
This is one of my childhood favorite desserts and, I am sure you will agree with me on this one, one can never turn his back to childhood favorites.
So for my birthday I made this special treat, because, happy birthday to me, today is my last twenty-something birthday! Unless, I put my plan into action and then this will only be the first of a long series of 29th birthdays :P
But let’s get to what we all want, the recipe for this easy, no-bake, mouthwatering dessert.
Ingredients
- 1 stick + 6 tbs butter (200 gr)
- scant 1 cup sugar (200 gr)
- scant 1 cup bittersweet chocolate chips (150 gr)
- 1 1/2 package (10.5 oz) Bahlsen Leibniz butter biscuits (300 gr)
- 2/3 cup almonds (70 gr)
- 2 egg yolks
- 2 tbs brandy (optional)
Directions
Melt the chocolate along with sugar and butter in a bain-marie (picture 1). Once the chocolate has melted stir for a few more minutes to allow the sugar to melt as well (picture 2). Remove from heat and let cool. To make a bain-marie: set a large pot filled up to 1/4 with water on the stove. Set a second smaller pot inside the first one so that the water comes halfway up the sides, you don’t want any water to enter the smaller pot. Turn on the heat and pour the chocolate, sugar and butter in the smaller pot. Stir until everything has melted well.
In a large bowl crash the cookies with your hands in small pieces (picture 3). You don’t want big chunks but you don’t want a fine powder of cookies either (picture 4).
Roughly chop the almonds. Mix them with the crushed cookies.
Once the chocolate mixture has reached room temperature, pour it over the cookies and stir to combine.
Add the egg yolks, the brandy and stir well.
Prepare a rectangle of aluminum foil of about 20″ (50 cm). Cover the aluminum foil with a second rectangle of wax paper, the seconds layer helps prevent the aluminum from breaking while you make your dessert into its original salami shape. Pour the mixture over the paper and along the length of the paper (picture 5).
Press it down with your hands to form a round cylinder, help yourself by turning the paper around the mixture and pressing firmly. Picture 6 and 7 show the pressing of the sides, picture 8 and 9 show the pressing of the end tip. Really press it together firmly. My final salami was 12″ long (30 cm).
Toss in the fridge and cool for a few hours.
Slice your salami and enjoy with a glass of milk :)
See how not only the shape of the dessert resembles a salami, but also the slices have those white bits typical of a real salami :P Enjoy!
