Salame Al Cioccolato Recipe

Prepare biscuits

Place the digestive biscuits in a large zip-top bag and crush with a rolling pin until you have a mix of fine crumbs and pea-sized pieces (aim for mostly small pieces with some texture). Alternatively pulse in a food processor in 6–8 short pulses. Transfer to a large mixing bowl.

Melt chocolate and butter

In a heatproof bowl set over a pan of gently simmering water (double boiler), combine chopped dark chocolate, unsalted butter and heavy cream. Stir occasionally until fully melted and smooth, about 4–6 minutes. Remove from heat. If using microwave, heat in 20–30 second bursts, stirring between, until smooth.

Mix cocoa and sugar

Whisk the unsweetened cocoa powder, granulated sugar, vanilla extract and sea salt into the melted chocolate mixture until fully incorporated and smooth.

Combine wet and dry

Pour the chocolate mixture over the crushed biscuits. Add the optional chopped hazelnuts/almonds and the optional rum or coffee liqueur. If using the egg, whisk it briefly and temper it by adding 1–2 tablespoons of the warm chocolate mixture into the egg, whisking quickly, then pour the tempered egg into the bowl and mix thoroughly. If you prefer not to use raw egg, omit the egg and increase heavy cream by 20–30 ml to maintain pliability. Stir until all dry pieces are evenly coated and the mixture holds together when pressed.

Form the salame

Place a large sheet of plastic wrap (or parchment) on the counter. Spoon the mixture onto the center of the wrap in a log shape (about 25–30 cm / 10–12 in long). Use the plastic wrap to shape and roll the mixture into a tight cylinder, smoothing the surface with your hands. Twist the ends of the wrap to tighten. The log should be about 5–6 cm (2–2.5 in) in diameter.

Chill

Refrigerate the wrapped log for at least 3 hours, preferably overnight, until firm. For quicker setting, place in the freezer for 1–2 hours but monitor so it doesn’t become rock hard.

Coat and serve

Unwrap the chilled salame and dust liberally with powdered sugar, rolling to fully coat the surface to achieve the classic 'salami' look. Trim the ends with a sharp knife for a neat presentation. Slice into 1 cm (¼ in) thick rounds to serve. Store leftovers wrapped in the refrigerator for up to 7 days (or freeze for up to 1 month).