Salami di cioccolato

Serves Icon
Time 25 Minutes
  • 200g Arnott’s Scotch Finger biscuits (or other buttery biscuits), chopped into small pieces
  • 200g dark chocolate (70% cocoa), chopped
  • 150g unsalted butter, at room temperature
  • 150g sugar
  • 20g dark rum
  • 2 eggs, at room temperature
  • Icing sugar (confectioners' sugar), sifted to serve

Requires: electric mixer (or hand beater), baking paper

How to Make It

Note: You will need to prepare this recipe 1 Day ahead

Step 1

Steps First 4 steps to be completed 1 day ahead

Step 2

Transfer the chopped biscuits into a large bowl. Set aside.

Step 3

Place the dark chocolate in a heatproof bowl set over a pan of simmering water (don’t let bowl touch the water). Cook, stirring using a metal spoon, until the chocolate has melted to a smooth consistency. Remove from the heat and allow to cool to room temperature.

Step 4

Using an electric mixer or hand beater, beat the butter and sugar for 5 minutes on medium speed or until light and creamy. Stir in the rum and add the eggs, one at a time. With the mixer (or hand beater) running, slowly add the melted chocolate until well combined.

Step 5

Pour the chocolate mixture over the chopped biscuits and use a metal spoon to stir until well combined. Place the combined chocolate and biscuit mixture onto a large sheet of baking paper. Shape into a long salami shape and roll up tightly in the baking paper to enclose the Salami di cioccolato, twisting the ends and folding under. Place the Salami di cioccolato in the fridge to set overnight.

Step 6

To serve, place icing sugar (confectioners’ sugar) on a plate. Remove the baking paper and roll the Salami di cioccolato in icing sugar. Serve immediately – buon appetito.

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