1. Melt the Chocolate and Butter

• In a heatproof bowl over a pot of simmering water (double boiler), melt the chocolate and butter, stirring occasionally until smooth. Alternatively, melt gently in the microwave in 20-second intervals, stirring between each.

2. Combine the Ingredients

• Remove from heat and quickly whisk in the egg yolks, stirring for about 1 minute to avoid scrambling.
• Add sugar, cocoa powder, salt, and rum. Mix well to fully incorporate.
• Stir in crushed cookies and almonds, ensuring an even distribution throughout the mixture.

3. Shape the Salami

• Let the mixture cool slightly until it becomes thick enough to handle.
• Lay out a sheet of parchment paper and spoon the mixture onto it.
• Roll into a log shape, using the parchment paper to help form a tight cylinder.
• Wrap in plastic wrap and twist the ends like a candy wrapper to hold the shape.

4. Chill Until Firm

• Refrigerate for at least 3 hours, or until fully set and firm to the touch.

5. Finish and Serve

• Unwrap and roll the chocolate salami in powdered sugar to give it the appearance of real salami.
• Slice into rounds and serve chilled or at room temperature.