Chocolate Salami?

Yes, chocolate salami!

Usually I wait ‘till a guests asks for a recipe before making it a blog post, but this afternoon I’m making chocolate salami for tea, andalmond pound cake I can’t resist telling you how to make it. The idea is Italian, so it looks like a Genoa salami, though people make it all over Eastern Europe too, with slight variations.
I use a combination of Ghirardelli 60% chocolate chips and some 70% Belgian chocolate from Trader Joe’s.

Chocolate Salami.

8 oz. unsalted butter
16 oz. chocolate
1 cup nuts, lightly crushed (Italians would use almonds and hazelnuts. I used pecans)
About 1 cup cookies, lightly chunked (Italians would use biscotti (cantucci) or amaretti. You could use any simple cookie like shortbread or digestives)
¼ cup rum, or coffee, or orange juice (I use rum)
Zest of 1 orange or ¼ tsp. orange extract.
1 cup raisins (Italians don’t often use raisins, but I like them)
½ cup powdered sugar for coating.

In Italy, the recipe includes raw eggs as they don’t have the salmonella problem that we do. This recipe has a little more butter tochocolate salami make up for leaving out the eggs.

Melt the butter, rum and chocolate together and mix. Mix all of the other ingredients together, then mix with the chocolate. Refrigerate the mixture for 1 ½ hours. Lay out a sheet of aluminum foil on your counter. Then lay out a sheet of plastic wrap on the aluminum foil. Turn the cold mixture out onto the chocolate salamiplastic wrap. Wrap with plastic wrap and shape it into a roll. Wrap the aluminum foil and shape again into a roll. Refrigerate. When ready to serve, unwrap the roll and dust with powdered sugar. Cut some slices and arrange them like an antipasto plate with the remainder of the roll.

Next, I’ll have to figure out some other trompe l’oeil sweets that look like savories.

Come visit us at Leith Hall and join us to afternoon tea!

Please let us know what you think!