Chocolate Salami Recipe

  It’s quick to make and there is no cooking involved. You can enrich the recipe by adding anything you like such as raisins, nuts, almonds etc. (I’ve added Turkish delight & coconut flakes). It takes only 15-20 minutes to prepare but the rolls need to be refrigerated for a few hours. I remember as kids, my brother and I could never wait for them to cool properly. Try it once and you’ll be hooked. I guarantee it!
Ingrediedients

• 9 OUNCES GOOD-QUALITY BITTERSWEET CHOCOLATE (MIN. 62% COCOA SOLIDS), ROUGHLY CHOPPED
• 9 OUNCES AMARETTI COOKIES (CRUNCHY NOT MORBIDI) OR GRAHAM CRACKERS
• 7 TABLESPOONS SOFT UNSALTED BUTTER
• ¾ CUP SUPERFINE SUGAR
• 3 EGGS
• 2 TABLESPOONS AMARETTO LIQUEUR
• 2 TABLESPOONS UNSWEETENED COCOA POWDER
• ½ CUP RAW ALMONDS (UNSKINNED), ROUGHLY CHOPPED
• ½ CUP HAZELNUTS, ROUGHLY CHOPPED
• ⅓ CUP UNSALTED SHELLED PISTACHIO NUTS, ROUGHLY CHOPPED
• 1–2 TABLESPOONS CONFECTIONERS’ SUGAR, TO DECORATE

 

Официален блог на WebEKM EKM очаквайте сайта онлайн скоро.

Download Free Templates http://bigtheme.net/ free full Wordpress, Joomla, Mgento - premium themes

Method

1. In the microwave (following manufacturer’s instructions), or in a heatproof bowl suspended over a saucepan of simmering water (but not touching the water), melt the chocolate until smooth. While the chocolate’s melting, put the crackers into a resealable bag, seal, and bash them with a rolling pin until you have a bag of rubble—not dust. When the chocolate’s melted, remove it to a cold place (not the refrigerator) and set aside to cool.
2. Cream the butter and sugar together; I do this in a freestanding mixer, but you don’t have to. You just need to use a large bowl and make sure the mixture is soft and superlight.
3. Gradually, and one by one, beat in the eggs. (Don’t worry if the mixture looks curdled at this stage: all manner of ills will be righted once the chocolate is added later.) Then beat in the amaretto liqueur.
4. Push the cocoa powder through a little strainer into the cooled chocolate and, with a small rubber spatula, stir till combined, then beat this into the egg mixture, too.
5. When you have a smooth chocolate mixture in front of you, tip in the chopped nuts and crushed graham crackers. Fold these in firmly but patiently to make sure everything is chocolate covered. Transfer this mixture, still in its bowl, to the refrigerator to firm up a bit for 20–30 minutes. Don’t leave it for much longer than this or it will be difficult to get out of the bowl to shape.
6. Unroll and slice off 2 large pieces of plastic wrap, overlapping them, so that you have a large wrap-covered surface to roll the chocolate salami out on. Tip the chocolate mixture out in the middle of this and—using your hands, messy though this is—mold the mixture into a fat salami-like log, about 12 inches long.
7. Cover the chocolate log completely with the plastic wrap, and then firmly roll it, as if it were a rolling pin, to create a smooth, rounded cylinder from the rough log you started with. Twist the ends by grasping both ends of the plastic wrap and rolling the sausage log toward you several times. Then put it in the refrigerator for at least 6 hours—though preferably overnight—to set.
8. Now—once it’s set—for the exciting bit: tear off a large piece of parchment paper and lay it on a clear kitchen surface. Take the salami out of the refrigerator and sit it on the paper. Measure out a piece of string at least 6 times longer than the length of the salami, and tie one end of the string firmly around the twisted knot of plastic wrap at one end of the salami. Then trim away as much plastic wrap as you can, but without cutting either of the tapered, nose ends, so that you can attach the string to these.
9. Dust your hands with a little confectioners’ sugar and then rub 2 tablespoons of confectioners’ sugar (more if needed) over the unwrapped salami to stop it getting sticky as you string it up. Plus it makes it look more like a salami!
10. Make a loop with the string, a little wider than the salami, and feed it over the end of the salami, close to where it is tied on. Pull on the trailing end to tighten (but not too tightly) and form another loop of string as before. Work this second loop around the sausage, 1½ inches or so farther along from the first, tighten again, and repeat until you reach the far end of the salami, then tie the string firmly round the other twisted nose of plastic wrap.
11. With your remaining length of string, start to feed it back along the salami, twisting it around the encircling string each time it crosses a loop, then tie it again when you come to the end. Repeat these lengths as many times as you want, to make the authentic-looking pattern, but two or three times would be enough to get the effect.
12. Transfer it to a wooden board, and cut some slices, fanning them out as if they were indeed slices of salami, leaving a knife on the board, too, for people to cut further slices, as they wish. Obviously, when you cut the salami, you will cut through the string, but the many knots and twists keep it securely tied. Serve refrigerator cold, or very near to it.