G. Giustolisi
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.
Chocolate Salami
- Total Time: 5 hours 30 mins
- Yield: 6 to 8 servings
Description
A favorite Italian recipe, this chocolate salami is made special with the addition of Sicilian Marsala wine.
Ingredients
- 150 g 5 oz dry digestive cookies, palm oil free
- 4 tbsp raw sugar
- 50 g 2 oz cocoa powder
- 100 g 3 1/2 oz chopped roasted hazelnuts
- 100 g 3 1/2 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)
Instructions
- 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.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Cuisine: Italian
Frequently Asked Questions
What can I use instead of Sicilian Marsala wine in the Chocolate Salami recipe?
You can replace Sicilian Marsala wine with another fine Sicilian dessert wine like Passito di Pantelleria.
How should I store Chocolate Salami after making it?
Store the Chocolate Salami covered in the fridge to keep it fresh, and bring it to room temperature before serving.
What should I do if my Chocolate Salami is too crumbly?
Ensure you measured the flour correctly, as too much flour can lead to a crumbly texture; also, avoid over-baking.
Hi! Thank you for your comment.
Chocolate salami is a Portuguese and Sicilian sweet. In Italy, is generally made with the Sicilian Marsala wine. The difference between the Portuguese and Italian chocolate salami is that the first is also sold in supermarkets, while in Italy it is just considered a homemade sweet.
I thought chocolate salami was Portuguese! I discovered it during a trip to Lisbon. I bough a few to take back home and I ate one before even arriving ;) I have to give this recipe a try!
xx,
E.
http://www.theslowpace.com