Chocolate Salami 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:

• Soak cherries in warm water, about 30 minutes.
• Drain well.
• Place chocolate in bowl with butter, over a pot of simmering water until melted.
• Add sugar, almonds, pistachios, biscotti, drained cherries, orange peel and Grand Marnier.
• Mix well.
• Remove from heat and add the egg yolk and mix well.
• Cool completely.
• Form salami shape by rolling mixture in a sheet of wax paper.
• Refrigerate 4 hours or overnight.
• Slice and serve.

Steps:

• Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min.; stir. Repeat microwaving and stirring in 15-sec. intervals until chocolate is completely melted and mixture is well blended.
• Add nuts and broken wafers; mix well.
• Refrigerate 1-1/2 hr. or until chocolate mixture is firm.
• Roll chocolate mixture into 9-inch log; wrap tightly with plastic wrap. Refrigerate 1 hr.
• Place unwrapped chocolate log on plate; sprinkle evenly with powdered sugar.
• Cut into 16 slices to serve.

Steps:

• Stir together the sugar, cocoa powder, butter, and chestnut puree in a bowl. Fold in the almonds and walnuts until evenly blended. Pat the mixture into a log and wrap tightly with wax paper. Refrigerate overnight before slicing to serve.