Moroccan Chocolate Salami
Prep Time15 minutes mins
Cook Time5 minutes mins
Rest Time5 hours hrs 20 minutes mins
Total Time5 hours hrs 40 minutes mins
Servings: 5 people
For the chocolate salami:
- 200 g Dark chocolate
- 100 g Milk chocolate
- 160 g Butter
- 8 Branches Mint
- 140 g Shortbread
- 50 g Cashew nuts
- 4 tbsp Powdered sugar
For rock'n'roll without an elevator:
- 400 g Coconut belt
- 150 g Frozen raspberries
- 2 tbsp Coconut blossom sugar
- 1 tbsp Raspberry syrup
- 10 Pc. Stinging nettle tips
- Fresh raspberries
Moroccan chocolate salami:
Break the chocolate into small pieces and melt with the butter in a double boiler. Pluck the mint leaves from the stems, finely chop and add to the chocolate mixture. Let cool for 20 minutes.
Break the biscuits into small pieces and mix with the cashew nuts into the chocolate mass. Pour the mixture onto the baking paper and roll it up into a firm roll. Let rest for 1 hour in the refrigerator.
Roll the chocolate roll in powdered sugar and cut the resulting “salami” into slices.
Briefly mix the frozen raspberries in a high-performance mixer, add nettle tips and coconut blossom sugar, mix again. Now add the coconut belt and the raspberry syrup. Mix for another 3 minutes.
Pour into a freezer container and freeze. Stir briefly from time to time. Stir again in a blender about 2 hours before serving and serve.
Serving: 100g | Calories: 520kcal | Carbohydrates: 51.8g | Protein: 5.6g | Fat: 32.4g