Salame di Cioccolato with a Twist

Ingredients

• 200g (7oz) dark chocolate, finely chopped 200g (7oz) dark chocolate, finely chopped
• 100g (3.5oz) unsalted butter, softened 100g (3.5oz) unsalted butter, softened
• 100g (3.5oz) digestive biscuits, crushed 100g (3.5oz) digestive biscuits, crushed
• 50g (1.8oz) almonds, roughly chopped 50g (1.8oz) almonds, roughly chopped
• 50g (1.8oz) hazelnuts, roughly chopped 50g (1.8oz) hazelnuts, roughly chopped
• 3 tablespoons rum 3 tablespoons rum
• 2 tablespoons cocoa powder 2 tablespoons cocoa powder
• 1 tablespoon powdered sugar 1 tablespoon powdered sugar
• Pinch of sea salt Pinch of sea salt

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 18g (Saturated Fat: 8g)
• Carbohydrates: 20g (Sugar: 10g)
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a heatproof bowl, melt the dark chocolate over a pan of simmering water, stirring until smooth.
2. 2.
   In a separate bowl, cream the softened butter until light and fluffy.
3. 3.
   Gradually add the melted chocolate to the butter, mixing well.
4. 4.
   Stir in the crushed digestive biscuits, chopped almonds, chopped hazelnuts, rum, cocoa powder, and powdered sugar until fully combined.
5. 5.
   Place the mixture onto a sheet of plastic wrap and shape it into a log, approximately 20cm (8 inches) long.
6. 6.
   Roll the log tightly in the plastic wrap, twisting the ends to secure it.
7. 7.
   Refrigerate the log for at least 2 hours, or until firm.
8. 8.
   Once chilled, remove the plastic wrap and sprinkle the log with a pinch of sea salt.
9. 9.
   Slice the Salame di Cioccolato into thin rounds and serve.

Treat your ingredients with care...

• Almonds — Toast the almonds in a dry skillet over medium heat for a few minutes until fragrant before chopping them.
• Hazelnuts — Roast the hazelnuts in the oven at 180°C (350°F) for 10-12 minutes, then rub them in a clean kitchen towel to remove the skins before chopping.

Tips & Tricks

• For a more intense chocolate flavor, use high-quality dark chocolate with a cocoa content of at least 70%.
• Customize the recipe by adding dried fruits, such as raisins or cranberries, for a burst of sweetness.
• If you prefer a smoother texture, pulse the biscuits in a food processor instead of crushing them by hand.
• To make it kid-friendly, replace the rum with a teaspoon of vanilla extract.
• Store the Salame di Cioccolato in the refrigerator in an airtight container for up to one week.

Serving advice

Serve the sliced Salame di Cioccolato on a platter or individual dessert plates. Dust each slice with a sprinkle of cocoa powder for an elegant touch. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors and textures.

Presentation advice

Arrange the slices of Salame di Cioccolato in a circular pattern on a dessert plate, resembling the shape of a salami. Garnish the plate with fresh mint leaves or a dusting of powdered sugar for an appealing presentation.