Directions
The chocolate salami (salame di cioccolato in Italian) was a turning point in my life. I have always been opposed to what I considered a pop dessert with little gastronomic value, and I’ve never ordered it.
But then, a couple of days ago, I wanted to scientifically address the issue of the chocolate salami phenomenology, and I understand what is lacking in many chocolate salamis to make the big step: “the soul.”
And to infuse a spark in a simple brick of chocolate, there is nothing better than a good spirit, a handful of nuts, and some candied orange peels.
While doing some tests, we usually noticed rum and chocolate are a great combo. Still, after some attempts, the salami with chocolate and nocino (a liqueur made with alcohol and walnuts) was the best, thanks to the harmony that has been created between the various ingredients made from (wal)nuts.
Of course, finding nocino is not an easy task, so you can use rum to enhance your slightly alcoholic chocolate salami.
We can start making a very simple, no-bake, and easy to prepare dessert. You’ll need only a mixer to crush the biscuits.
If you want to serve this chocolate salami to your children, just avoid putting booze inside it, Vamos!
Ingredients for making the chocolate salami (salame di cioccolato)
- 400 grams of graham cracker
- 180 grams of brown sugar
- 150 grams of butter
- 50 grams of dark chocolate (the only da good stuff)
- 70 grams of walnuts or pine nuts for a more delicate touch
- 40 grams of candied orange peels
- 3 egg yolks
- 3 tablespoons of unsweetened cocoa powder
- 6 cl of nocino or rum or vodka or cognac
How to make the perfect, no-bake chocolate salami
Melt chocolate in a double boiler with 5 grams of butter and a spoon of fresh cream.
In a bowl, whip egg yolks with the sugar for 5 minutes.
Melt butter in a double boiler (again, I apologize… to absolutely nobody!) and add to the mix.
Go on adding cocoa, the melted chocolate, a glass of nocino or rum, crushed walnuts, and candied orange peels.
Blend the cookies mercilessly and add 90% of them to the mix, stir well to ensure that they get evenly soaked, then complete with the remaining biscuits and form a sausage, wrapping it in aluminum foil.
You can also fill a stamp to give it a super cool cubist shape.
Put the salami in the fridge overnight.
Before serving it, slice and top with a melted chocolate wire.
Which wine to pair with the chocolate salami?
We chose a sweet, full-bodied red wine with tons of character, a structured wine with sound tannins, able to tame this chocolate exuberance: Sagrantino di Montefalco from Fongoli winery. Recioto, Port wine, and Whisky are excellent options too.
If you prefer to pair a cocktail, the Black Russian is perfect.
If you like Whisky, you should pair it with a glass of super peaty Ardbeg 10 years.
