Chocolate Salami Lebanese Recipes

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.

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.

Steps:

• Cut the plain cookies with a knife or a rolling pin. Set aside in a large bowl.
• Place the sugar, honey and unsalted butter in a large pot; stir over low heat until the butter is melted and the sugar is dissolved (take out a teaspoon and rub two fingertips on the mixture to make sure it is not grainy). Add the cocoa powder and mix well to blend thoroughly.
• Cool the mixture a bit and when it is lukewarm, start introducing the eggs, one at a time as well as the liqueur, stirring constantly; when the mixture starts steaming, add the cornstarch mixture and stir for a minute till thick; if you notice that it curdles, no need to panic, drop the whole mixture in a blender and process until smooth, a couple of minutes. Done.
• Transfer the chocolate mixture into the bowl with the broken cookies and nuts (if using).
• When the mixture had cooled a bit, spread a large sheet of aluminum foil or plastic wrap on a work surface and spread the mixture on it, shaping it like a fat sausage. Enclose it tightly and place in the freezer for at least 6 hours.
• To serve, cover the entire salami with powdered sugar; tie up with kitchen twine; slice and serve. Keep the remainder in the freezer.

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.