Salami di Cioccolato

Salami di Cioccolato
Serves 8 – 10 people
150 gm of granita biscuits                                  150 gm of dark chocolate
100 gm of milk chocolate                                    100 gm caster sugar
2 eggs                                                              20 gm butter
50 gm toasted hazelnuts                                    2 tblsp liqueur either Rum or Kalua
Place your 2 eggs and sugar into a mixing bowl and whisk until they become pale and fluffy. In a large plastic bag, break up the biscuits into small pieces using a rolling pin. Coarsely chop the hazelnuts. Place your chocolate in a stainless steel bowl with the butter and melt over a Bain-marie, allow too melt then combine all ingredients well.
Leave the chocolate mixture to cool briefly and then fold in the egg mixture and the liqueur. Place the combined mixture in the fridge and leave to cool and thicken for 5 to 10 minutes. Fold in your broken biscuits and hazelnuts and mix to incorporate evenly.
Divide your mixture into 2 and place onto two sheets of baking paper.  Roll into a sausage shape about 5 cm in diameter and make a log.  Twist the ends together and place in the fridge for at least four hours. Once the time has passed, remove the baking paper and coat the chocolate salami in icing sugar. Then slice into 1 cm rounds and serve.

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