how to make chocolate salame – easy italian recipe (no bake!)

how to make a chocolate salame; a fun and easy dessert centrepiece made from creamy chocolate, crunchy biscuits and toasted nuts.

Original recipe posted on my site: https://maverickbaking.com/

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#italian #recipes #baking

~ * CHOCOLATE SALAME RECIPE * ~
INGREDIENTS:
– 125g (4 ½ oz) dark chocolate (at least 50% cocoa solids)
– 65g (4 ½ tbsp) soft salted butter
– 2 tbsp icing sugar, plus extra for decoration
– 1 rounded tbsp Nutella (or a fresh egg yolk)
– 100g (3 ½ oz) plain or chocolate biscuits
– 50g (generous ½ cup) whole hazelnuts (you can also use almonds or pistachios)

INSTRUCTIONS:
1) In a heatproof bowl, weigh out your chocolate.
2) Melt the chocolate gently, either in a microwave in 30-second bursts or over a pan of simmering water, until smooth. Set aside to cool slightly.
3) In a separate bowl, beat together your butter and sugar until pale and creamy.
4) Beat in your Nutella (or egg yolk, if using) until smooth.
5) Chop the biscuits and nuts into small pieces. They should be large enough to add a bit of texture, but small enough to slice through easily!
6) Stir the nuts, biscuits, and melted chocolate into the bowl of butter mixture. Stir well to combine into a lumpy chocolate stuff.
7) Lay out a large sheet of clingfilm.
8) Spoon your chocolate salame mixture out in a line on the clingfilm. It can be as fat and short, or as long and slim, as you like.
9) Roll your clingfilm tightly over the mixture and twist the edges closed. Roll the salame back and forth until it resembles a big chocolate log, tightly concealed.
10) Place the salame into the fridge to set for at least 2 hours.
11) Unwrap the salame, dust and rub it over generously with icing sugar. Allow it to rest for at least 15 minutes out of the fridge before slicing for best results.
12) Slice and enjoy!

BE A MAVERICK: use whatever kind of chocolate, biscuits, and nuts you like – you could even add a dash of liqueur if you like!

This chocolate salame will keep well in the fridge for up to 5 days, but is best enjoyed fresh.

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