Yes, you can do that, if it’s Salame de Chocolate that is! A simple and unique dessert that can be enjoyed any time, but for me I associate it with Christmas. Perhaps because it reminds me of fudge, though it is somewhat different or perhaps because for special holidays I like to bring in elements of my heritage into the celebrations. This yummy concoction is popular in Portugal and Italy, and I’m sure both will disagree on where it originated! Here’s how I make it:
Salame de Chocolate
- 2 eggs
- 1 stick butter
- 2 tbsp cocoa powder
- 1 cup semisweet chocolate chips
- 2 tbsp. confectioners’ sugar
- 1/4 cup chopped almonds
- 1/4 cup chopped pistachios
- 1/4 package Maria cookies or tea biscuits (about 10)
- Toast the nuts in preheated 350 degree F oven for 8-10 minutes. Watch them so they don’t burn. Set aside to cool.
- Place first 5 ingredients into a large heavy pan and cook on medium heat about 5 minutes, stirring continuously and making sure to incorporate the eggs. The mixture should be smooth and steamy to make sure there are no issues with under cooked egg.
- Remove from heat and add your nuts and cookies, breaking as you add them. Mix well, crushing cookies as you mix into small pieces. Place the mixture in fridge or set outside if you live in a cold climate. You want to chill it about 20 minutes or so.
- Tear a length of wax paper 12 inches long and scoop your cooled chocolate mixture onto the paper. Begin to press and form into a cylinder shape reminiscent of a salami.
- Roll the paper snugly around the chocolate salami and twist the ends. Use the counter to help you perfect the wrapped chocolate into a nice round log shape.
- Refrigerate 3-4 hours. Store in the fridge up to a week (if it lasts that long!) or freeze for longer storage.
- To serve, just unwrap, dust with powdered sugar if desired and slice the salami.
In these pictures the recipe has been doubled.