A favorite Italian recipe, this chocolate salami is made special with the addition of Sicilian Marsala wine.
This recipe is from The Vegetarian Italian Kitchen, my new cookbook available on September 19th.
Chocolate salami reminds me of my childhood and even now I consider it one of my favourite desserts. You only have to try one slice and you’ll be craving more. The unique thing about this recipe is the Marsala dessert Sicilian wine which gives a special and delicious taste to the dessert. If you prefer, you can replace it with another fine Sicilian dessert wine like Passito di Pantelleria.
- 150 g (5 oz) dry digestive cookies, palm oil free
- 4 tbsp raw sugar
- 50 g (2 oz) cocoa powder
- 100 g (3½ oz) chopped roasted hazelnuts
- 100 g (3½ oz) roasted pistachios
- 1 large egg
- 300 g (11 oz) 70% dark chocolate
- 150 g (5 oz) butter
- 2 tbsp Marsala Sicilian wine dessert or Rum (to be avoided if the dessert is made for children)
- Chop the cookies and add them to the sugar, cocoa powder, hazelnuts and pistachios.
- Lightly beat the egg with a fork and add to the cookie mixture.
- Melt the chocolate in a double boiler with the butter. When cool add the Marsala wine and stir into the cookie mixture.
- Pour the dough onto parchment paper, sprinkle with more cocoa powder and work it into a sausage shape. Keep the dough wrapped in parchment paper and store in the refrigerator for 4–5 hours.
- Remove the salami from the refrigerator 20 minutes before serving.
- You can present it in its entirety on a serving dish (adding, if necessary, another dusting of cocoa powder) or serve it sliced.