Salame Di Cioccolato
- 200 grams biscuits
- 6 tablespoons unsalted butter
- 2 eggs
- 1 cup sugar
- 1 cup unsweetened baking cocoa
- 2 tablespoons dark rum
- powdered sugar for dusting
- wax paper and aluminum foil
- Place the biscuits into a shallow bowl and crush them into small pieces using the flat bottom of a glass or bottle. Set aside.
- In another bowl, melt the butter.
- Add the eggs, and beat with a fork or wire whisk.
- Add the sugar, cocoa and rum, and beat by hand until well mixed.
- Stir in the biscuits.
- Spoon half of the mixture onto a sheet of waxed paper. Draw each side of the waxed paper together lengthwise, fold the edges down, and shape into a log or salame form. Tuck the ends of the wax paper underneath the salame, and wrap a sheet of aluminum foil tightly around the it.
- Repeat for the other half of the mixture, and refrigerate both salami for 6 hours.
- Remove from refrigerator, unwrap, and dust with powdered sugar to resemble salami casing. Some people even wrap the salame with cooking string for added effect.
- Serve sliced, or place on a cutting board with a knife and let your guests do the cutting, just as you might a real salame.
- Read more about salame di cioccolato at http://duespaghetti.com/2011/10/21/salame-di-cioccolato/
biscuits, unsalted butter, eggs, sugar, cocoa, dark rum, powdered sugar, paper
Taken from food52.com/recipes/14812-salame-di-cioccolato (may not work)