Chocolate Salami

4.91 from 11 votes

These chocolate salami cookies taste best after a day or two. Store in fridge and slice just before cutting. These are a delectable treat for dark chocolate lovers.

Course Dessert, Snack

Cuisine Italian

Keyword chocolate salami recipe

Prep Time 10

Total Time 10

Servings to 30 biscuit slices

Calories 101kcal

Author Mariam Sodawater

Equipment

2 rectangle plastic sheets, 10x8-inch

Ingredients

1 cup cocoa powder
200 grams (7 oz) tea biscuits like digestive, Graham (notes 1)
½ cup toasted almond chopped (notes 2 )
4 tablespoon raisins or dried cherries, or sultana
2 tablespoon water
½ cup butter melted
¾ cup condensed milk

Coating

2 tablespoon cocoa powder
2-3 nos biscuits powdered for coating

Instructions

Soak raisins in 2 tablespoon water for 10 minutes.
Break biscuit into large bits with hand.
Then take biscuits, cocoa powder, chopped nuts in a bowl. Mix all together.
Add soaked raisins, butter and condensed milk to the biscuit mixture and mix thoroughly. Mixture will be wet but firm.
Divide the mixture into two portions.
Place one portion in the center of a plastic sheet. Then roll it into a log. Press it very tightly to remove any air. Twist the ends like candy.
Repeat with remaining mixture to make second log.
Chill in the fridge for at least 12 hours.

Coating the log

In a bowl mix biscuit powder and cocoa powder.
Remove the plastic wrap from the chocolate salami log. Roll the log in cocoa-biscuit mixture. And store in a airtight container.
Slice with a sharp knife just before serving.

Notes

1. Weighing biscuits or checking the weight mentioned on the pack and adjusting is the best way to be sure. I assume you’ll need 14 digestives biscuit or graham cracker. (I used 20 Wheatables biscuits (local biscuits).

2. Toasted and sliced silver almonds are best. I used raw almonds, toasted it, and then chopped it with a sharp knife. You may use any nuts of your choice. You may use other nuts of your choice.

3.Storage: These chocolate salami are best after a couple of days. Store in the fridge for up to 10 days or more and in the freezer for 3 months or more. They stay good at room temperature after 2 days. (But if you are in hurry, freeze roll for two hours and then remove the till from plastic and roll in crushed biscuit and cocoa mixture. Then slice it with a sharp knife. The slices with be soft but still yummy.)

Nutrition