Chocolate Salami

5 from 3 votes

Chocolate salami has a charming appearance and tastes divine. It is a rich, multi-textured chocolate dessert that begs to be served with coffee. Best of all it's fun, easy and cheap to make at home. Of course, a beautifully presented chocolate sausage also makes a thoughtful edible gift at Christmas.

Prep Time20

Cook Time5

Total Time25

Course: Dessert, Snack

Cuisine: Italian, Worldwide

Diet: Vegetarian

Servings:

Calories: 208kcal

Author: Jane Coupland

Ingredients

200 g Butter
150 g Dark chocolate at least 70% cocoa
200 g Caster sugar
4 Egg yolks
2 tablespoons Honey
2 tablespoons Amaretto
2 tablespoons Cocoa powder
200 g Digestive biscuits Rich tea, Marie, Graham Crackers, Biscoff are all good substitutes
60 g Hazelnuts blanched
60 g Candied peel
Icing sugar - for dusting

Metric - US Customary

Instructions

Finely chop the candied peel, roughly chop the hazelnuts and break the biscuits into small chunks using your fingers
Next, melt the chocolate and butter in a bowl set over a pan of barely simmering water. Take off the heat when the chocolate has melted but there are still a few chunks of butter left
Stir until the butter is melted and everything is completely smooth
Add the egg yolks, sugar, Amaretto and honey then sieve in the cocoa powder. Mix until thoroughly combined
Stir in the biscuits, nuts and candied peel
If it feels too soft to hold its shape let firm up for a few minutes
Lay 2 large pieces of clingfilm on a work surface and divide the mixture between the 2, placing it in the centre in an approximate log shape
Fold one edge of clingfilm over, followed by the other edge
Twist the ends to seal then roll into a smooth sausage shape
Repeat with the remaining clingfilm and mixture to form a second sausage
Chill for 15 minutes then roll again
Repeat after another 15 minutes then leave to set for around 6 hours
When set remove from the fridge, unwrap and discard the clingfilm then dust in sieved icing sugar. Sieving the icing sugar into a baking tin and rolling the salami in it is a tidy way to do this
Tie with string (optional)
Wrap in foil and store in the fridge until required
Serve sliced into thin rounds approx ½-3/4 cm thick

Notes

The Amaretto is included to add depth of flavour to the overall dessert but, as only a little is used, the alcoholic flavour is hardly noticeable. Swap for rum or leave out completely if desired
The nuts can easily be left out if serving to anybody with a nut allergy
Crystalised ginger makes a great addition - try 1 tablespoon (finely diced)
I don't recommend adding in marshmallows. They will make it harder to slice the chocolate salami neatly
Don't overheat the chocolate and butter as the mixture will need a while to firm up before it can be successfully rolled
Don't forget to reroll several times whilst the log is setting - this will help ensure your salami has the best shape
Once made do store this chocolate sausage in the fridge right up to the point of serving - it's much easier to slice when chilled
It is easy to make this recipe gluten-free. Simply ensure that the biscuits used a suitable for a gluten-free diet and proceed with the recipe as otherwise listed

Note on the use of Raw Eggs

This recipe contains raw egg yolks so it is imperative to use eggs that are deemed safe to eat this way. In the UK look for eggs with the British Lion mark - these eggs come from hens that have been vaccinated against salmonella. Elsewhere, opt for pasteurised eggs.

Recipes containing raw eggs, such as this one, are consumed at your own risk. If still unsure about using raw eggs you might be better off using a vegan chocolate salami recipe made without eggs. This is definitely advisable if serving to vulnerable diners such as pregnant women, very young children or very elderly people.

Storage Instructions

Chocolate salami is best stored in the fridge. If left at room temperature for any length of time it will soften and be harder to cut neat slices.

Once made it can be stored in the fridge for 2 weeks, so it's a fantastic make-ahead recipe.

It can also be frozen. Ensure it is well wrapped then drop into the freezer for up to 4 weeks. Let defrost in the fridge overnight. It may be necessary to dust the outside in icing sugar again before serving if it has been frozen.

Nutrition