This is not salami at all, but is in fact chocolate, nuts, confectioner's sugar and other simple ingredients combined to create the near perfect trompe l'oeil illusion of a cured salami. Even after you cut into it, the illusion maintains. But once you get a slice in your mouth, all illusions are over. This is the perfect chocolate delivery vehicle: bittersweet dark chocolate, hazelnuts, pistachio, almonds and the deep cherry note of a syrah port.
Be sure to make a full recipe because these will go fast.
For some great dessert ideas, check out this blog http://gracessweetlife.com/recipes/
Step 1: Ingredients & Prep
7 tbsp unsalted butter, room temperature
2/3 cup granulated sugar
3 large eggs, lightly beaten
2 tbsp Port ( I used Barnard Griffin Syrah Port) *can substitute dark rum*
2 tbsp unsweetened cocoa,sifted
9 ounces tea biscuits, coarsely chopped
1/2 cup hazelnuts, toasted,skinned & finely chopped
1/2 cup pistachios, toasted, finely chopped
1/2 cup raw almonds, toasted, finely chopped
* Bamboo roller mat for texture
* Galvanized steel wire
Do all your prep work first, as there are a lot of steps and this will cut your work time in half.
Finely chop chocolate and set aside.
Toast and finely chop nuts. Set aside. I toasted the hazelnuts separate because of the skins. You don't want the skins from the hazelnuts mixed in with the other nuts.
Sift cocoa powder and set aside
Measure out cookies and place in a ziploc freezer bag. With a rolling pin, gently roll over 3 or 4 times, until broken up. Then, using your hands, break into little pieces. Set aside
Step 2: Melt Chocolate
Step 3: Cream Eggs and Sugar
Step 4: Add the Chocolate
Cover with plastic wrap and chill for 45 minutes, until firm.
Step 5: Form the Salami
Repeat until you have four chocolate salami's.
Return to fridge and chill for at least three hours before serving. Preferably, overnight.