Yield: 12 servings
Ingredients:
- 2/3 cup (160 ml) butter, room temperature
- 1 cup (240 ml) sugar
- 1 cup (240 ml) grated unsweetened chocolate
- ½ cup (120 ml) cocoa powder
- 1 teaspoon (5 ml) vanilla extract
- ½ teaspoon (2.5 ml) salt
- 2 eggs, whisked
- 1 cup (240 ml) crumbled tea biscuit cookies or animal crackers
- ½ cup (120 ml) peeled, chopped hazelnuts
- ½ cup (120 ml) peeled, sliced almonds
- Oil, for misting
- Icing sugar, for dusting
Special Equipment
- Oil mister
- Butcher’s twine
Method:
In a bowl set over a pan of simmering water, combine butter, sugar, chocolate, cocoa powder, vanilla extract, and salt. Heat, stirring frequently, until melted and smooth.
Prepare a medium bowl with whisked eggs.
Remove the melted chocolate mixture from the heat and vigorously whisk half of it into the bowl with the eggs.
Transfer the egg and chocolate mixture back into the bowl with remaining chocolate and stir all vigorously until smooth.
Evenly fold in the crumbled tea biscuits, chopped hazelnuts, and sliced almonds.
Mist a large piece of waxed paper with oil and transfer mixture onto sheet. Chill in refrigerator for 15 minutes.
Once chilled, shape mixture into a log and roll into the shape of a salami with rounded edges.
Wrap in parchment paper, then twist edges to hold chocolate in its shape.
Chill overnight in refrigerator.
Before presenting, dust with icing sugar and tie with butcher’s twine as with a meat salami.
Serve in slices.
Buon appetito!
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