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Salame di Cioccolato — Chocolate Biscuit Dessert
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Source: https://recipheon.com/en/recipes/desserts/salame-di-cioccolato-chocolate-biscuit-dessert
About this recipe
Salame di cioccolato is an Italian dessert shaped into a log, with pale biscuit pieces set in a chocolate mixture. This homemade version uses no raw eggs or alcohol, just dark chocolate with 60% cocoa, butter, and a little milk. The biscuits are broken unevenly: larger pieces create the characteristic pattern in each slice, while fine crumbs help bind the mixture. All the powdered sugar goes inside, leaving the finished dessert with a dark, smooth surface. After briefly warming the ingredients and shaping a single log, most of the time is spent chilling. The recipe makes about twenty-four slices, or twelve small portions of two slices each. It is convenient to prepare the dessert the day before and slice it just before serving.
Ingredients
Chocolate log
250 g plain petit beurre biscuits, without filling or coating
200 g dark chocolate with a cocoa content of 60%, without additions
100 g butter with a fat content of 82%
60 g milk with a fat content of 3.2%
30 g powdered sugar to mix into the dessert
Steps
Break about two-thirds of the biscuits by hand into pieces roughly 0.5–1.5 cm across. Crush the rest more finely, for example with a rolling pin inside a bag. Put everything in a large bowl, including the fine crumbs. Do not grind the entire batch into powder, as pale biscuit pieces should be visible in the slices.
AI-generated Finely chop the chocolate and set it aside. Put the cubed butter in a small saucepan, pour in the milk, and add the sifted powdered sugar. Heat over low heat for about 3–5 minutes, stirring until the butter melts and the sugar combines with the liquid. Do not let it boil hard, and do not reduce the milk; you need a warm, smooth base.
Remove the saucepan from the heat, add all the chopped chocolate, and leave for about 2 minutes. Then stir gently with a spatula until smooth and glossy. If pieces of chocolate remain, return the pan to the lowest heat for just a brief moment and stir until they melt. Set aside for about 5–10 minutes, so the mixture stays fluid and warm but is not hot.
AI-generated Pour all the chocolate mixture into the bowl of biscuits, scraping it thoroughly from the saucepan. Stir with a spatula until every larger piece and crumb is coated in chocolate. The mixture should be thick and cohesive but still easy to shape. Refrigerate the bowl for about 15 minutes; the mixture should then hold its shape more easily. Do not add extra biscuits or sugar.
Spoon the entire mixture along the center of a large sheet of parchment paper. Using the paper to help, gather the mixture and press it firmly together, removing larger air pockets. Shape one log about 24–26 cm long and about 5–6 cm thick. Wrap the paper tightly around it and twist the ends like a candy wrapper to hold its shape. Do not add powdered sugar to the surface. Transfer the log to a flat plate or small tray.
AI-generated Refrigerate the wrapped log for at least 4 hours, ideally until the next day. It should become clearly firm along its entire length and hold its shape when the paper is unwrapped. If it is still soft after four hours, leave it in the refrigerator longer.
Before slicing, leave the dessert out of the refrigerator for about 5–10 minutes to soften the chocolate slightly. Remove all the paper and use a sharp knife to cut about 24 slices roughly 1 cm thick, supporting the log with your hand. Two slices make one of the twelve portions. If the mixture cracks as you cut, give it a few more minutes at room temperature instead of pressing harder. Keep the remainder tightly wrapped in the refrigerator for up to 3 days.
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