The “Salame di Cioccolato” is a traditional sweet of Italian home cooking. Enjoy a sweet treat filled with delicious nuts and without using the oven.
Shutterstock: Elena Demyanko
The “Salame di Cioccolato” is one of the traditional sweets of Italian home cooking. It is the sweetest of children’s parties and, therefore, loved by adults who remember the carefree moments of childhood. In Italy, Chocolate salami is always current because it can be served either as a dessert or for a snack of children. In the cold season, it is a real comfort food. In summer, it is a fanciful idea when you want to make something sweet without turning on the oven. The ingredients make the difference and they must all be of excellent quality.
- 150 g 5 ½ oz dry cookies (digestive)
- 100 g 3½ oz-½ cup light brown sugar
- 60 g 2oz cocoa powder
- 100 g 3½ oz-½ cup chopped roasted hazelnuts
- 100 g 3½ oz-½ cup roasted pistachios
- 1 organic large egg
- 300 g 10½ oz dark chocolate 70%
- 250 g 9 0z butter
- 1 coffee cup Marsala Sicilian wine dessert or Rum to be avoided if the cake is made for children
- Chop the cookies and add them to brown sugar, cocoa powder, hazelnuts and pistachios. Lightly beat the egg with a fork and add to the mixture of cookies.
- Mix the dark chocolate (previously dissolved in a double boiler with butter) and the coffee cup of Marsala wine.
- Pour the dough onto parchment paper, sprinkle the parchment with cocoa powder and work it up to shape into a sausage.
- Keep 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 sliced.
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.