By: Chloë Sibley Writer & Journalist | Specialist Food & Arts

Don’t be fooled by the name of this dessert, despite it’s physical resemblance to regular cured pork Salami, Salame al Cioccolato (“chocolate salami’) is not a meat product. Originating in Italy and Portugal, this crunchy treat has become a quintessential, iconic Italian dessert. In Bologna, Chocolate Salami is traditionally a sweet passover recipe, while in Emilia-Romagna, this dessert is popular during the Easter holiday. Whatever the occasion, join resident chef Selene Goretti, based at I Corbezzoli and Cortile Pratolino, as she makes this sweet treat her own. 

Sweet melted butter and chocolate provide this dessert's creamy base, whisked for the smoothest texture. A generous dash of sweet liquor, we highly recommend Marsala or Curaçao, adds a slightly bitter kick to the overall taste. The mixture is folded with an assortment of rich tea biscuits, giving the salami a satisfying crunch. The salame-like log is left to chill overnight, dusted with powdered sugar and sliced into bite-sized discs.


Kitchen recipes

Chocolate Salami

Serves 6 - Cook in 30 minutes plus overnight to chill in the fridge

Ingredients

- 200g Marie biscuits or any rich tea biscuit, crumbled coarsely
- 100g granulated sugar
- 150g butter, room temperature
- 2 egg yolks
- 2 tablespoons of unsweetened cocoa powder
- 10g sweet liquor, Marsala, Curaçao
- Powdered sugar (optional)

Preparation

Step 1

Begin by melting the butter in either the microwave or bagnomaria. Whisk the sugar and egg yolks until you obtain a smooth creamy texture; you can either use a hand whisk or electric mixer.

Step 2

Add the melted (make sure it’s not hot!) butter, cocoa powder, liquor, and biscuits. Fold all ingredients with a spatula, making sure that everything is evenly mixed. Using your hands, begin to shape the mixture into a salame-like log, and cover completely with either aluminium foil or cling film.

Step 3

Chill in your fridge overnight. Before serving, unwrap and dust with powdered sugar, slice and serve while it’s still cold. Buon Appetito!


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