Requires: Stand mixer (or hand beater)
Note: Steps 1-4 to be completed 1 day ahead
Transfer the chopped biscuits into a large bowl. Set aside.
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.
Using a stand mixer or hand beater, beat the butter and sugar for 5 minutes on medium speed or until light and creamy. Stir in the rum, then add the eggs, one at a time (or milk for an egg-free recipe). With the mixer (or hand beater) running, slowly add the melted chocolate until well combined.
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 chocolate salami, twisting the ends and folding under. Place the chocolate salami in the fridge to set overnight.
The following day, place the icing (confectioners’) sugar) on a flat plate. Remove the baking paper and roll the chocolate salami in icing sugar before serving – Buon appetito!
Tip: Store in a closed container the fridge for up to 5 days or freeze for up to 1 month.