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Chocolate Salami

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Directions

Part one

1 cup heavy cream

8 oz quality chocolate

1 tsp vanilla

  • Over a double boiler, blend and warm ingredients until melted.

 

Part Two

1 pound of cake and/or cookies coarsely crushed into pieces

(Nilla Wafers & biscotti work well)

2 oz soft figs, chopped

2 oz dates, pitted & chopped

2 oz dried cranberries

4 oz toasted almonds, sliced

4 oz toasted rough chopped hazelnuts

½ tsp salt

  • Toss together and then fold into bowl of chocolate.

 

Part Three

Place sheet of parchment paper (or plastic wrap) on counter. Place half the chocolate mixture on the center of the paper. Using a spatula, form the mixture into a log approx 2” in diameter.  Repeat with the remaining mixture. Twist ends to seal the ends of each log. Roll logs back & forth on counter to make logs evenly round.  Refrigerate until firm (about an hour).
** At this point, you can freeze logs for up to a month. Thaw at room temp for 25 mins. **

 

Part Four – preparing to serve

Spread confectioners sugar onto a cookie sheet. Unwrap logs and roll them in sugar to coat. Use a dry pastry brush to brush away the excess sugar.  Let logs sit at room temp for about 15 minutes.  Using a sharp knife, slice logs into ½ “ thick slices and serve.