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Some recipes for chocolate salami ask you to add raw eggs, but I thought I’d try it without, since so many people have health concerns about using raw eggs in recipes. The risk is miniscule, but still, why take any risk, I thought. Next, dish out the chocolate into a log shape. It will be too soft to shape at this point, so put it in the refrigerator for about 20 minutes, or until it firms.
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If you have some butcher’s string, tie it across the chocolate salami to mimic a real salami.
Slice it and watch the surprise when people realize it’s not really cured meat, but a delightful chocolate treat. Happy Valentine’s Day.
Chocolate Salami
Ingredients
- 12 oz. chocolate, melted (I used Hershey’s Special Dark)
- 1 stick (8 ounces) butter
- 1/2 cup crumpled amaretti cookies (or graham crackers or “digestive” biscuits)
- 1/2 cup pistachios
- 1/2 cup hazelnuts, roughly chopped (or other nuts you prefer
- 1/4 cup dried cherries
- 1 T. Cherry Marnier (or any liqueur you like)
- powdered sugar for exterior
- twine (optional)
Instructions
- Melt the chocolate in a double boiler.
- When it is nearly melted, add the butter in pieces and melt it.
- Chop the amaretti cookies and nuts (I left the pistachios whole) and put in a bowl with the cherries.
- Pour the melted chocolate over the nuts and cookies and add the liqueur.
- Place the bowl in the refrigerator for about 15-20 minutes until it firms up, but keep checking because you don’t want it so firm that it’s too hard to roll.
- Dish out the chocolate onto a piece of plastic or waxed paper.
- Roll into a log and place it back in the refrigerator until very firm, maybe an hour or so.
- When it’s firm, sprinkle powdered sugar all over.
- Tie up with butcher’s string if desired, and slice to serve.
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