ITALIAN CHOCOLATE SALAME
- 150 g (5 oz) tea biscuits
- 250 g (1+1/4 cups) granulated white sugar
- 80 g (1/3 cup) water
- 4 egg yolks room temperature
- 100 g (1/2 cup) unsalted butter melted
- 2 or 3 tbsp liquor like Rum, Amaretto...
- About 100 g (1 cup) unsweetened cocoa powder
- 30 g (1/3 cup) pistachios or your favourite nuts
- powdered sugar for dusting
- Break the biscuits into medium-size pieces and place them into a large bowl. Set aside.
- Place the egg yolks in a large bowl and mix with a hand mixer at high speed for about 4 minutes, then set aside.
- Prepare the hot sugar syrup to pasteurize the eggs: place sugar and water in a small saucepan.
- Cook over medium heat and bring to a boil without stirring.
- When it starts boiling, let it simmer for about 5 minutes over medium heat, or until thermometer reaches 121°C-250°F.
- Add immediately, little by little, the hot and thick sugar syrup in the egg yolks, keep on mixing at high speed until the eggs mix will be pale, thick and cooled down (at least 4 minutes).
- Add melted butter, Rum and mix until well incorporated.
- Sift and incorporate in two times cocoa powder: you may need a bit less of cocoa powder, so add until reach the thick consistency you can see in the recipe video above.
- Add pistachios, crushed tea biscuits and mix with a spoon until well combined.
- Transfer the mixture onto a rectangular parchement paper sheet.
- Using your hands, mould the mixture into a salame-like log, approx. 30 cm-11,5 inch long.
- Cover completely the chocolate salame with the parchment paper and then firmly roll it to create a smooth, rounded salame log. Twist the ends by grasping both ends of the parchment paper.
- Refrigerate for at least 4 hours to set.
- Remove from the fridge and dust with powdered sugar.
- You can use kitchen twine to tie it like a true Italian salame.
- Serve on a chopping board and cut into slices.
If you have a stand mixer, you can use it for preparing the Pâte à Bombe. If you can find pasteurized egg yolks you can skip this method, just whip about 70 g of pasteurized egg yolks with sugar.
I suggest to crush your cookies into not too small pieces so, when you slice your salame, the cookie pieces will be large enough to make a perfect contrast with chocolate.
We are used to twine Chocolate Salame with twine, so it looks just like a true salame: you can impress your guests with this nice tip!