John Myers
Salame Di Cioccolato – Delicacy from Northern Italy
The perfect salame di cioccolato – delicacy from northern italy recipe with a picture and simple step-by-step instructions.
- 300 g Shortbread
- 150 g Unsalted butter
- 100 g Dark chocolate
- 100 g Sugar
- 2 Eggs
- 60 ml Rum
- 3 Pck. Citro-Back
- Cut butter at room temperature into pieces. Provide.
- Break the chocolate into pieces and melt in a bowl over a hot water bath while stirring. When it has completely dissolved, let it cool down a little. Provide.
- Crush the biscuits with the back of a soup ladle. These crumbs then form the “fat pieces” of the chocolate salami.
- Now stir the butter with a hand mixer until creamy and gradually add the sugar and eggs. Beat everything until foamy. Then pour in the cooled, still liquid chocolate and stir well again until a creamy mass is formed. Now, while continuing to stir, add the rum and the lemon baking aroma and whip everything again for a few minutes.
- Now fold in the crushed biscuits so that all pieces are surrounded by the mixture. Then remove the cling film. Length depending on the size of the salami length. When filling, leave the edges free so that you can use the foil to form a roll. Then twist the two ends shut. First let these rolls set a little in the refrigerator and then put them in the freezer for a few hours.
- Cut into finger-thick slices for serving ……………….. goes well with the Easter coffee table ….. but you can of course also have this “nasty treat” so nibble.
- I don’t understand how the Italians can be so slim ………….. laugh
- The picture of the cut is still to come, the hip gold is still “resting” ………………
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