Make a Chocolate Salami if You Hate Baking for the Holidays

This no-bake cookie log is delicious for guests and is rich, crunchy, chocolaty, and slightly salty
Making a dessert that is suggestive of bite-sized, salty pork pieces really works for the Christmas season. This dessert requires no baking and is surprisingly simple to make. The majority of the preparation time is spent waiting in the fridge. Make a chocolate salami for Santa while the oven is off.

Crushed cookies and nuts are combined to make the dish known as "chocolate salami," which is then shaped into a log and sprinkled with powdered sugar. When cut into slices, the nuts and cookie pieces resemble the fat and meat chunks found throughout a flavorful salami. The outside is covered with powdered sugar, which resembles the white mold that certain old salamis develop on their exterior. That all sounds delicious, doesn't it? Don't worry about it now; you consumed the actual fat and mold during the first meal. This dessert version of your favorite cured and salty treat is the ideal treat for chocolate lovers since it features a fantastic variety of textures.

There are many recipes available since, after the fundamental chocolate mixture is made, you may add nearly whatever you want to it. Most recipes begin with a straightforward ganache that is heavy on the chocolate, so you develop a hard ganache with a 2:1 ratio rather than the usual 1:1 ratio of chocolate to cream. After the mixture has chilled, a small amount of butter is added to give it even more solidity before mix-ins are added.
To complete the cured meat look, most recipes call for crushed, crispy cookies and almonds, but you may substitute anything you believe would go well with chocolate. You may also use leftover soft cookies, crumbled blondies, dried fruit, or maraschino cherries. Crunchy cookies only offer a nice contrast in texture. Depending on your ingredients, you might need to replace knives since some dried fruit or entire nuts may stick to the blade or rip out of the salami. Try using a serrated knife if a sharp chef's knife isn't giving you the cleanest cuts.
A chocolate salami is easy to put together. Your mix-ins should be coarsely chopped or crushed into bits that are no larger than half an inch. Put them apart. To a large bowl, add the butter, cut into tiny pieces, and then sprinkle the chocolate chips on top. Pour the scorching hot cream over the chocolate and butter after heating it in the microwave for 30 to 40 seconds. After two minutes, stir the mixture until smooth. If the chocolate mixture starts to solidify, microwave it for 10 seconds to thaw it out. Stir in the mix-ins before adding them to the chocolate mixture.

On top of a sheet of parchment paper or plastic wrap, pour this salami mixture. Make a log out of it using the wrap, then coil it up. To close it, twist the ends together. To set, place the salami in the refrigerator for at least four hours or overnight. Unwrap the log before slicing it, and then use your hands to cover it thoroughly in powdered sugar. It ought should adhere quickly. Slice into half-inch circles, and sip with an espresso that has a strong flavor.

Ingredients for a Chocolate Salami Recipe:
  • 40 grams of chocolate
  • 50 grams of butter
  • heavy cream, 2.2 ounces
  • Crushed cookies weighing 3.8 ounces
  • 1 ounce of almonds, sliced or slivered
  • 1.5 ounces of pistachios, chopped
  • 8 grains of salt
In a bowl, combine the butter and chocolate. Pour the hot cream over the butter and chocolate after heating it to a simmer. After two minutes, stir the mixture until smooth. The next four ingredients should be added to the chocolate mixture and well mixed together.

Onto a piece of parchment, wax paper, or plastic wrap, pour the mixture. The mixture should be wrapped in the wrapping before being rolled into a log. Close it by twisting the ends. If stored in an airtight container, the chocolate salami can be chilled for up to a week or at least for four hours. Serve the salami on a cutting board, sliced into half-inch rounds, and unwrap it to coat it in powdered sugar "mold" when you're ready to slice it.
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