Christmas Chocolate Salami

It’s the perfect treat to take over to the neighbors this Christmas.



Candace Heward shares how to make some chocolate salami.


Find more recipes at www.gygi.com.


1 cup couverture chocolate (semisweet, milk, or white)
6 Tablespoons butter, cut into chunks
6 Tablespoons milk
2 T liquor OPTIONAL (rum, brandy, Kahlua, Amaretto)
3 cups biscuits broken into large chunks (vanilla wafers, gingersnaps, biscotti, amaretti, lady fingers, digestives)
3/4 cup toasted nuts (almonds, pecans, walnuts, macadamia, pistachio, cashew)
1/2 cup dried fruit (cherries, cranberries, coconut, ginger, apricot)
2 T citrus zest OPTIONAL (orange, lemon, lime, grapefruit)
powdered sugar for dusting

Yields 2 logs.



Place chocolate and butter in a microwave safe bowl. Melt in 30 second increments, stirring between each interval.



When chocolate and butter are melted, add milk and liquor (if using). Stir well.



Place biscuits in a gallon sized bag and roll a rolling pin over them, crushing them until the resemble rubble. There should be some crumbs, but also some small and medium sized pieces.



Chop nuts and dried fruit into small pieces.



In a medium sized mixing bowl, combine crushed biscuits, fruit, and nuts. Toss together.



Pour chocolat? mixture over biscuit mixture and stir well. Place mixture in the fridge for 15 minutes. Don’t leave it in there too long or it will be hard to form into a log.



Lay a large piece of plastic wrap out on the counter. Pour half of the mixture in the middle of the plastic wrap. Roll both ends lengthwise over the chocolate mixture, starting the formation of the log. Twist the ends of the plastic wrap by rolling the log a several times on the counter. Push the mixture into the shape of a log. Place in the fridge at least four hours to let completely harden. Repeat with other half of chocolate mixture.



Pour about 1/2 cup powdered sugar in a pan large enough to lay the chocolate salami in.



Remove log of chocolate salami from the fridge and unwrap. Place in the pan of powdered sugar. Using a pastry brush, dust the log with powdered sugar, using more sugar if necessary.



Serve immediately or wrap chocolate salami in plastic wrap and keep in fridge.



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