CHOCOLATE SALAMI
Is it chocolate? Or is it salami? The world might never know.
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Put the chocolate in a medium heatproof bowl and heat in the microwave in 30-second intervals, stirring in between, until completely melted and smooth, about 3 minutes. In another medium bowl, cream together the granulated sugar and butter with an electric hand mixer until smooth, about 3 minutes. Beat in the melted chocolate, coffee and cocoa powder until thoroughly combined, scraping the bowl as needed. Stir in the biscotti, pistachios and walnuts.
- Pour the chocolate mixture onto a large piece of plastic wrap and shape into a log about 2 inches in diameter and 12 inches long. Roll until the log is completely covered in plastic and refrigerate until firm, about 1 hour.
- When ready to serve, remove the chocolate salami from the plastic wrap and dust with the confectioners' sugar. Wrap with butcher's twine for an authentic salami look.
AFTER-DINNER CHOCOLATE SALAMI ( TO SERVE WITH COFFEE)
This log looks amazing cut into slices. Choose a good quality chocolate for this recipe. I use this recipe sometimes as a christmas log. Some amaretti biscuits are naturally gluten free because they are made with apricot kernels, sugar and egg whites so this can easily become a wheat free recipe.
Provided by Wild Thyme Flour
Categories Candy
Time 20m
Yield 25 slices
Number Of Ingredients 7
Steps:
- Place butter, chocolate and honey in a large microwavable bowl and microwave on medium for 3-4 minutes, then stir th mixture until smooth.
- Stir the ground almonds, dried apricots, chopped nuts and 3/4 of teh amaretti into the chocolate mixture.
- Leave to cool then chill 1-2 hours until the mixture is firm enough to hold its shape.
- Place the mixture along a lenght of greaseproof paper, then wrap paper around it and shape like a log measuring about 25cm (10 inches) in lenght.
- Chill the roll for 30 minutes.
- Sprinkle the remaining amaretti on another greaseproof paper and use your hands to roll it over the amaretti crumbs so that is is coated evenly.
- Wrap tightly with foil, twisting the ends to seal it. Chill 4 hours or overnight.
- To serve, unwrap and slice into thin rounds with a sharp knife.
- Serve with after dinner coffee.
- keep in the fridge for 1-2 weeks or freeze for up to 1 months.
Nutrition Facts : Calories 141.3, Fat 12.7, SaturatedFat 6, Cholesterol 8.6, Sodium 26.2, Carbohydrate 9.2, Fiber 2.9, Sugar 4.6, Protein 2.9
CHOCOLATE DESSERT SALAMI
Provided by Giada De Laurentiis
Categories dessert
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Position a rack in the center of the oven and preheat the oven to 350 degrees F.
- Spread the almonds, walnuts and crushed biscotti in a single layer on a baking sheet. Bake until the nuts are lightly toasted, 6 to 8 minutes. Cool completely.
- Put the butter and chocolate in a heatproof medium bowl and place the bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth, about 6 minutes. Stir in the coffee until smooth. Add the almonds, walnuts, biscotti pieces and orange zest, and stir until combined. Cover the bowl and refrigerate until firm but moldable, 1 1/2 to 2 hours.
- Divide the chocolate mixture in half. Place half of the mixture in the center of an 18-inch-long piece of plastic wrap. Using a spatula, form the mixture into a log, about 7 inches long and 2 inches in diameter. Roll up the log in the plastic and twist the ends to seal. Roll back and forth on a work surface a few times to make the log evenly round. Repeat with the remaining chocolate mixture. Refrigerate the logs until firm, about 1 hour.
- Spread the confectioners' sugar on a dinner plate. Remove the plastic wrap from the logs, then roll them in the sugar until coated. Using a pastry brush, brush away the excess sugar. Let the logs sit at room temperature for 15 minutes. Using a sharp serrated knife, cut the logs into 1/2-inch-thick slices and serve.
- Cook's Note: The dessert can be frozen for up to 1 month. Thaw at room temperature for 25 minutes before slicing.
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