Sunday, November 27, 2016

Chocolate Salamé

Easiest Italian "no bake" cookies around!
Plus, what fun to fool your guests with this around the holidays.
There are many versions of chocolate salami, some including nuts and dried fruit, but I liked this simple version taught to me by a darling Italian exchange student, Giulia. She gave me the recipe in the grams, which is easy enough to do with a kitchen scale.  Measuring by weight is much more accurate than measuring cups, so if you have a scale, give it a try.

This is a crunchy fudgy goodness to enjoy.

Makes 1 roll about 10 inches long

2 cups (300 gram) biscuits (plain butter cookies)
2/3 cup (150 gram) butter
1/2 cup (100 gram) sugar
1 cup (200 gram) cocoa powder
2 egg yolks
Dash of rum
Powdered sugar for dusting

Break the biscuits (cookies) into little pieces.
Melt the butter.
Separate the eggs, you will use the yolks only.  Save the whites for something else...
Put the biscuits, the sugar, the butter, cocoa powder and yolks into a bowl.  
Mix all together
Shape and roll your salamé into a long tube.  Chill for about 1 hour.
Dust with powdered sugar
Remove from fridge and let sit for about 30 minutes before slicing and eating.

NOTE- This recipe is traditionally made with uncooked egg yolks, much like tiramisuDo don't feed this to the very young, the very old and anyone who is pregnant to be on the safe side, who can all be at more risk to salmonella.  However, you can buy eggs pasteurized in the shell, as the USDA says, “In-shell pasteurized eggs may be used safely without cooking."

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