Salami with two chocolates

Salami with two chocolates. Chocolate salami is one of the most popular Italian no-bake desserts, made with dark chocolate, cookies, eggs, butter and sugar.
Each Italian family has its own recipe: we have chosen to make a cake mixed with dark and white chocolate. ” Salami with two chocolates ”
You can enrich it by adding pistachios or hazelnuts to the dough, toasted for a few minutes in a pan or in the oven to make them even tastier.
The Italian chocolate salami owes its name to its resemblance to a real sausage, both for the shape and for the white covering made with powdered sugar.

Salami with two chocolates
  • DifficultyEasy
  • CostCheap
  • Preparation time35 Minutes
  • Serving8 people
  • Cooking methodNo cooking
  • CuisineItalian

Ingredients Salami with two chocolates

For the white chocolate

31/2 ounces white chocolate (100 g)
11/2 ounce unsalted butter (50 g)
31/2 ounces dry biscuit (100 g)
1/3 cup condensed milk (80 ml)
1 yolk
1/4 cup double cream (50 ml)
1/8 cup sugar (20 g)

For the black chocolate

9 ounces dry biscuit (250 g)
7 ounces dark chocolate (200 g)
4 ounces unsalted butter (120 g)
1 cup sugar (100 g)
2 eggs

Tools Salami with two chocolates

Bowls
Knives
Electric hand mixers
Rolling pins
Baking papers

Steps Salami with two chocolates

For the white chocolate

To prepare the two-chocolate salami, start by preparing the white chocolate mixture that you will need to make the inside of the salami. Break up the dry cookies with your hands and keep them aside. Then melt the white chocolate in the microwave or in a bain-marie and keep it aside.
Add the melted white chocolate to the condensed milk heated with the cream, and mix them well, let it cool to room temperature. If the mixture obtained should be too thick, add a couple of spoons of hot cream.
In another bowl put the softened butter at room temperature and the sugar, run the electric whisk and whip everything to obtain a creamy mixture.


Put the beaten eggs with a hand whisk into a bowl suitable for cooking in a bain-marie, and heat them until they reach a temperature of 140° F ( 60° C ) while continuing to stir. At this point the eggs will be pasteurised.

Now add them to the mixture and stir. When the mixture is white and frothy, add the white chocolate and the heated condensed milk and continue beating.

Now add the crumbled biscuits and mix well with a spoon. Cover the bowl with cling film and refrigerate for 30 minutes.

Take the mixture back and give it a cylinder shape. 
Put in the freezer for at least 30 minutes.

For the dark chocolate

In the meantime, prepare the dark chocolate mixture that will be the wrapper, coarsely chop the biscuits; 
In another bowl, put the butter, add the sugar and beat for a few minutes until the mixture is soft, then add the eggs, which have been pasteurised beforehand in a bain-marie cooking bowl at 179°F (82°C).

and beat again to incorporate them, and when you have obtained a white and frothy mixture, add the dark chocolate previously melted in a bain-marie or a few seconds in the microwave and then cooled, work the mixture until you have a homogeneous consistency.
Add the chocolate mixture to the chopped biscuits, mix everything together, cover with cling film and place in the refrigerator to harden for about 20 minutes.

Then place the dough on a sheet of baking paper giving it the shape of a rectangle large enough to completely cover the white part that you will place in the center of the mixture.

Salame with two chocolates

Compact the mixture all around the white part giving it a sausage shape. 
Wrap the salami tightly in baking paper forming a candy and put it to harden in the refrigerator for 4 hours.

After this time, remove the salami from the two chocolates from the parchment paper, place it on a serving dish, sprinkle with icing sugar and cut into slices.

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