Tuesday, December 15, 2009

Chocolate Salami

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 chocolate salami

This is an old Brazilian recipe that has been on my list of things to cook for quite a while and I am so happy I finally made it, it was easy to do and the end result was quite delicious. No, it’s not a sweet salami. In fact, it’s not a salami at all. This is a sweet, chocolaty treat made with cocoa, nuts, sweet condensed milk and a touch of cognac. Sounds good? It gets even better: this is a one-dish, no-bake recipe that requires less than half an hour of hands-on time.  It’s called “salami” because this log shaped treat resembles a salami, both from the outside or when sliced. Even if the salami resemblance is not that obvious,this dessert will for sure make a good conversation piece.


Chocolate Salami Recipe:

makes 3 logs

You will need:

1/2 cup of raisins

4 tablespoons of cognac, divided

2 packages of Maria cookies (400g total)

1 cup of blanched almonds

1 1/2 cup of melted butter

2 cups of cocoa powder

1 can of sweet condensed milk

confectioner’s sugar for decorating

Soak the raisins in 2 tablespoons of cognac for 10 minutes.

In a large bowl, break the cookies with your hands into medium size pieces. Add the almonds, butter, cocoa powder and sweet condensed milk. Add the soaked raisins and stir it all very well. This will be a very stiff dough and the best way to mix it all is by using your hands. It may seem like it’s not going to come together, but it will, just keep mixing it up until all ingredients are well incorporated, forming a dark, moist dough.

Roll a double layer of plastic wrap onto a clean work surface and place one third of the dough in the middle. Using your hands, shape dough into a log about 2-3 inches in diameter. Place log towards the end of the plastic wrap and start rolling the plastic tightly around the log. Twist the ends of the plastic like a candy and tuck them under the log. Refrigerate log overnight.

When ready to serve, use a small sieve to sprinkle the outside of the logs with confectioner’s sugar (or, if you prefer, sprinkle the confectioner’s sugar on a kitchen towel and roll the log on it).

Slice it with a sharp knife. Enjoy it!



chocolate salami 1


® said...

Estou gostando 'purdimais' de sua cozinha!!
Do capricho e de tanta gostosura por aqui...
O difíicer é tê quí ficá cum dicionaruzin di ingrês mode nóis tentá intendê quí cê iscreveu..:/
Por isso q puxei a cadeira e trouxe um cafezin, tá?! :D Já anotei seu endereço e preguei na geladeira de minha cozinha e prá todo mundo tb vê esses quitutii...
Um bejim procê!!

veggie wedgie said...

How fun!Yay for chocolate salami!

Anonymous said...

This is also a very popular recipe in Turkey, though we call it Mosaic and mold it into a more triangular shape.


Anonymous said...

It looks a lot like Norwegian Delfiakake, which coconut-fat and meltet chocolate gets mixed, and layered with biscuits and various nuts and candy. I have pictures here, any questions, e-mail me.

® said...

Que o novo ano comece cheio de vitórias e alegrias para vc e sua família, tá?!
E que vc tenha muito tempo para nos ensinar seus quitutes...:D
Um bejim!!
da Vinni

sladka hapka said...

I love it and I will definitely try your version.
But is it really 2 c. of cocoa powder. I wonder if it's going to be too bitter?

Nice pictire! Looks soooooo delicious!

Rita said...

@ sladka hapka: yes, it is 2 cups of cocoa. I got 3 small "salamis" from this recipe, and keep in mind you will serve it sliced. The final result is very dense and rich, but not bitter at all (the condensed milk is super sweet). If you are concerned, try using Dutch processed cocoa which is a little less bitter than regular cocoa. Hope you give it a try and ejoy it!

sladka hapka said...

I did try it and I love it. I was not sure about cocoa, so I used 1/2 cup only. Here is the result:

Next time I will definitely follow the original recipe.

Anonymous said...

can i substitute anything else for the cognac?

Rita said...

@Anonymous: yes, you can use a licor of your choice (coffee, chocolate, orange) or go with vanilla extract if you want to avoid the alcohol.

Anonymous said...

thank you

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