Chocolate Salami

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Chocolate salami, also called “Turkish salami“, “Viking salami” or “English salami“, is a dessert made with chocolate and biscuits.

The name “Turkish” doesn’t refer to the origin of the dessert, but to the color that recalls that of the skin of the Moors.
The name “Viking salami” dates back to the 1970s, when the recipe was published with that title, along with many others, in the children’s cookbook known as the “Manuale di Nonna Papera” (“Grandma Duck’s Manual”).
According to “Nonna Papera”, the Vikings traveled by sea and loved to display alternating black and yellow shields on the sides of their ships. The coloring of the shields would have inspired the presence in the dessert of chocolate (black) and biscuits (yellow).

It is a dessert of Portuguese origin, but it has been officially included in the list of traditional Italian food products (P.A.T) of the “Ministry of Agricultural, Food and Forestry Policies” (MIPAAF).

This delicious dessert is widespread throughout Italy and is also excellent at Breakfast, to fill up with energy for the day (with a low calorie content!)

In Emilia-Romagna, this dessert was traditionally packaged in the Easter period. In Piedmont, where a variant in which Piedmont IGP hazelnuts and Gianduja are added to the dry biscuits, it is also known by the name of “Salame del Papa” (“Pope’s Salami”).

It can be cut into cubes, making it a fantastic taste for coffee (not only for espresso, but also for cinnamon coffee, for example). It is really appetizing, and easy to prepare.

recipe preparation time icon
  • Preparation Time:
    15 minutes
recipe cooking time icon
  • Cooking Time:
    10 minutes (+ 4 hours of rest in the fridge)
recipe difficulty level icon
  • Difficulty Level:
    Easy

Ingredients (for 6/8 people)

  • 200 g of dark chocolate
  • 300 g of dry biscuits
  • 1 spoon of Marsala
  • 150 g of butter
  • 100 g of sugar
  • 2 eggs
  • icing sugar as needed

How to make Chocolate Salami

  1. It is important to take the necessary amount of butter out of the fridge at least half an hour before starting the preparation, so that it softens well.
  2. Coarsely crumble the dry biscuits. It is important that the biscuits are crumbled by hand and not with a blender, so that the pieces are finally felt in the salami.
  3. Melt the dark chocolate in a double boiler. While the chocolate is melting, whip the butter to cream. To do this, the butter must already be soft enough, so that it can be worked with a silicone spatula.
  4. To whip the butter you need a whisk or an electric mixer. It should be beaten so that it incorporates air and becomes white and frothy (as happens when whipping egg whites). You will notice that the butter will grow a lot.
  5. Add the sugar, marsala and then the eggs. Mix well until you get a smooth and homogeneous cream.
  6. Add the melted chocolate to the mixture and mix (or knead) until the dough becomes perfectly homogeneous.
  7. Once the dough has become homogeneous, add the chopped biscuits.
  8. Take the mixture and put it on a sheet of parchment paper, using a spatula to give it a cylindrical shape as much as possible. Then wrap it in parchment paper, tightening the sides well, then wrap everything in a second layer, this time an aluminum foil.
  9. Let it rest in the fridge for at least 4 hours.
  10. Once ready, take it out of the fridge, remove it from the wrappers and add a sprinkling of icing sugar.
  11. Serve the sliced ​​chocolate salami.

Enjoy!

Tricks for a perfect dessert

  • If you want to make your chocolate salami more particular, you can add chopped hazelnuts and/or candied fruit, eliminating the corresponding weight of dry biscuits
  • If you want you can use milk chocolate instead of dark chocolate, but in this case only put 70g of sugar (instead of 100g). In any case, the dark one is better, because the milk one, being fatter, melts more difficult
  • It is important to use “stiff” chocolate. Cocoa powder tends to make the cake too dry
  • If the dough gets a little liquid, you can remedy it by increasing the amount of biscuits

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