Ingredients
Units
Scale
Chocolate Mixture
- 6oz (170 Grams) Good Quality Dark Chocolate
- 20z (1/4 Cup) Salted Butter
- 3.2oz (1/3 Cup) Heavy Whipping Cream
Cookie Filling
- 100 grams (2 Cups) Digestive Biscuits or Amaretti Biscuits (Plain & Crunchy Ones)
- 1/2 cup Hazelnuts
- 1/4 cup Pistachios
- 60 grams (1/2 Cup) Confectioners Sugar
- Sea Salt for dusting if desired
Instructions
- In a large, heavy-bottomed pot over low to medium heat on the stove, melt together the chocolate, butter, and heavy whipping cream. Make sure you stir continuously so that the chocolate does not burn. Once most of the chocolate has melted. You can take it off the heat and the residual heat will continue to melt the remaining chocolate.
- Place the digestive biscuits in a Ziploc bag and crush them up into medium and small chunks. On a clean cutting board with a sharp knife roughly chop the nuts.
- When the chocolate mixture is fully melted stir in the cookies/nuts, mixing until fully combined. Take a long place piece of plastic wrap and dump the chocolate salami mixture on it, use your clean hands and the plastic wrap to form the mixture into a log, then roll it tight and place it in a large cup if it overhangs that is OK. Store the chocolate log in the refrigerator for at least four hours or overnight, storing it in the cup helps keep the round shape as opposed to it falling flat on a shelf.
- Once the chocolate salami has set up unroll it and add powdered sugar using your clean hands to press it into all the sides of the salami. Use a sharp knife to slice a third of an inch sized pieces. Store leftovers in an airtight container in the refrigerator for up to a week.
- Prep Time: 10 Minutes
- Chill Time: 4 Hours
- Cook Time: 5 Minutes
- Category: Dessert
- Method: Mix
- Cuisine: American
