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You are here: Home / Recipes / Desserts / CHOCOLATE SALAMI (salame al cioccolato)

CHOCOLATE SALAMI (salame al cioccolato)

12/11/2014 by Filippo Trapella 2 Comments

Chocolate salami is the traditional Italian dessert most loved by children. Just saying the name brings me back to childhood: it was my favorite snack! Preparing the chocolate salami is very simple, the ingredients are few, easy to find, and does not require cooking. To increase the realism, sprinkle the chocolate salami with powdered sugar. It will resemble classic Italian salami and it will be difficult to distinguish from a real one!
chocolate salamichocolate-salami

  • 7 oz (200 gr)  70% Cocoa bar
  • 10 oz (280 gr) honey crackers
  • 6 tbsp (80 gr) caster sugar
  • 2 eggs (preferably pasteurized)
  • 101/2 tbsp (150 gr) unsalted butter
  • 4 tbsp powered sugar


cream butter and buiscuits

Butter cream

To prepare the mixture for chocolate salami we will need the butter cream: to prepare it, cut the butter into cubes and let’s leave the butter out of the refrigerator for about 1 hour. Then mix with a spatula until the butter will be creamy, smooth, and homogeneous: similar, in fact, to a ointment.

fudge chocolate

Chocolate salami mixture

Cut coarsely the cocoa bar and heat bain-marie (put it in a heatproof bowl. Place the bowl over a pan full of simmering water). Heat the cocoa until it is completely melted, then put it aside and let it cool. Meanwhile Cut coarsely the biscuits into small pieces. Now, mix butter cream with the sugar and eggs (preferably pasteurized to avoid any risk of foodborne illness), then add the melted chocolate mixture still lightly  warm, stirring well. Finally, add the chopped cookies and mix everything very well.

butter cream eggs caster cugarfudge chocolate mixture

Form the chocolate salami

Once the mixture is ready, spread out it on a sheet of wax paper and compose an oblong shape with a little pressure to compact everything. Now, transfer our chocolate salami on a sheet of plastic wrap with which envelop it very tight, knotting the ends to keep it in shape. Transfer the salami into the fridge until it will become hard and compact: It will take 1-2 hours, depending on the temperature of the fridge.

chocolate salamichocolate salami

Finishing

When the sausage is ready, discard the plastic wrap and sprinkle the surface with sift powered sugar. Eliminate the excess of sugar by wiping gently with your hands: in this way it will be difficult to distinguish from a real salami! Cut and serve the salami, will be great for any time of day.

It is possible conserve the chocolate salami in the fridge for a couple of days, or freeze for a few weeks; in the latter case sprinkle with powered sugar only just before serving.

chocolate salamichocolate salami squared

TAKE A LOOK AT THIS

CHOCOLATE FUDGE MUFFIN with blueberries whipped cream  

CHOCOLATE FUDGE MUFFIN with blueberries whipped cream

PRINTABLE VERSION

CHOCOLATE SALAMI (salame al cioccolato)
 
Print
Prep time
30 mins
Total time
30 mins
 
Chocolate salami is the traditional Italian dessert most loved by children. Just saying the name brings me back to childhood: it was my favorite snack! Preparing the chocolate salami is very simple, the ingredients are few, easy to find, and does not require cooking. To increase the realism, sprinkle the chocolate salami with powdered sugar. It will resemble classic Italian salami and it will be difficult to distinguish from a real one! chocolate salami.
chocolate salami - salame al cioccolato
Author: Filippo Trapella
Recipe type: Dessert
Cuisine: Italian
Serves: 12
Ingredients
  • 7 oz (200 gr) 70% Cocoa bar
  • 10 oz (280 gr) honey crackers
  • 6 tbsp (80 gr) caster sugar
  • 2 eggs (preferably pasteurized)
  • 101/2 tbsp (150 gr) unsalted butter
  • 4 tbsp powered sugar
Instructions
  1. BUTTER CREAM
    To prepare the mixture for chocolate salami we will need the butter cream: to prepare it, cut the butter into cubes and let's leave the butter out of the refrigerator for about 1 hour. Then mix with a spatula until the butter will be creamy, smooth, and homogeneous: similar, in fact, to a ointment.
  2. CHOCOLATE SALAMI MIXTURE
    Cut coarsely the cocoa bar and heat bain-marie (put it in a heatproof bowl. Place the bowl over a pan full of simmering water). Heat the cocoa until it is completely melted, then put it aside and let it cool. Meanwhile Cut coarsely the biscuits into small pieces. Now, mix butter cream with the sugar and eggs (preferably pasteurized to avoid any risk of foodborne illness), then add the melted chocolate mixture still lightly warm, stirring well. Finally, add the chopped cookies and mix everything very well.
  3. FORM THE CHOCOLATE SALAMI
    Once the mixture is ready, spread out it on a sheet of wax paper and compose an oblong shape with a little pressure to compact everything. Now, transfer our chocolate salami on a sheet of plastic wrap with which envelop it very tight, knotting the ends to keep it in shape. Transfer the salami into the fridge until it will become hard and compact: It will take 1-2 hours, depending on the temperature of the fridge.
  4. FINISHING
    When the sausage is ready, discard the plastic wrap and sprinkle the surface with sift powered sugar. Eliminate the excess of sugar by wiping gently with your hands: in this way it will be difficult to distinguish from a real salami! Cut and serve the salami, will be great for any time of day.
    It is possible conserve the chocolate salami in the fridge for a couple of days, or freeze for a few weeks; in the latter case sprinkle with powered sugar only just before serving.
3.5.3226

 

Filed Under: Desserts, My Authentic Italian Recipes, Recipes Tagged With: choccolate salami, cildren, dessert, fudge, italian, Italian recipe, kids, powered sugar, salame di cioccolato, sweets, traditional dessert

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Comments

  1. Andrea @ Cooking with Mamma C says

    12/20/2014 at 5:14 pm

    Ciao, Filippo! This looks incredible, and I’m excited to discover your blog. I live in Cleveland, and my mother is from Napoli. My in-laws are from Calabria. I’m looking forward to reading your recipes!

    Reply
    • Filippo Trapella says

      12/22/2014 at 12:26 pm

      Thank you Andrea, Keep in touch!

      Reply

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