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.
Serves 6 - Cook in 30 minutes plus overnight to chill in the fridge
- 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)
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.
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.
Chill in your fridge overnight. Before serving, unwrap and dust with powdered sugar, slice and serve while it’s still cold. Buon Appetito!