- 1 stick (1/2 cup) salted butter
- 10 oz. dark bittersweet or semi-sweet chocolate
- 1/2 cup almonds (can be slivered almonds if you wish)
- 1/4 candied ginger
- 1 Tbsp. fresh grated organic orange rind
- 1/4 cup shelled pistachios
- 1/2 cup crushed homemade or store-bought amoretti cookies or any kind of crispy cookies – not chewy
- 2 eggs
- 2 Tbsp. amaretto (or liqueur of choice)
- 2 Tbsp. confectioner’s sugar (for rolling, if you don’t have any, pulse regular sugar in a coffee grinder for 15 to 20 seconds)
- 2 Tbsp. cocoa powder
- 1/4 cup heavy cream
- Keep the chocolate and butter in a double boiler or a metal bowl nestled on top of a saucepan of hot water, and make sure the bowl isn’t touching the hot water). Now, place on low heat until melted. Keep a close eye on the chocolate so it does not burn. Once melted, remove it from heat; add the cocoa powder and mix well to remove any lumps.
- Take a small bowl, crack the eggs into the heavy cream and whisk until smooth. Add this to the chocolate mixture. (You can use pasteurized egg, if you are concerned about eating raw eggs). Now, add the amaretto liqueur to the chocolate mixture and mix well.
- If you like, toast the almonds to bring out their flavor. Keep them on a cookie sheet in a 350F oven and toast around 10 min. (for whole almonds) and 5 min. (for slivered almonds). Check them a few times to shake them around and make sure they are not burning.
- Now, place the cookies between a clean folded tea towel and use a rolling pin or heavy object, and mash them lightly till they are reduced to small bits and pieces, less than 0.5 inch in size (make sure they are not into dust). You can also break the cookies with your hands, if they are more delicate cookies like digestives or arrowroots.
- Take a sharp knife and cutting board, chop the pistachios, almonds, and candied ginger. Chop the nuts finely finely about the size of grains of rice, so the knife does not catch any large chunks when slicing the salami.
- Once the chocolate mixture is cool a bit, add the chopped almonds, crushed cookies, pistachios, candied ginger, and grated orange rind. Mix everything such that all the little bits are covered in chocolate. Keep the mixture in the fridge for around 30 to 60 minutes. Check after 30 minutes to see how hardened it is. It should be hardened but still malleable so you can shape it into a log. (It will be too hard to shape, if you leave it in the fridge too long).
- Keep the chocolate mixture on a piece of plastic wrap (20 inches long) and use your hands, shape it roughly into a log that is around 2.5 inches thick in diameter, and about 12 inches long. Do not worry if it is a little messy looking. Alternately, you can divide the chocolate mixture into 2 parts to make two shorter salami logs (around 6 inches each). Now wrap the log tightly with the plastic, twisting the ends snugly to squeeze the mixture in. Use twist ties to fasten the ends. Roll the log back and forth in plastic wrap to even it out and pack it together finely. Place in the fridge for at least 6 hours, or overnight.
- When ready to serve, remove it from the fridge and take out the plastic wrap. Roll the log in confectioner’s sugar and shake off any excess. You can wrap some kitchen twine around the log to give it an attractive look. You can slice right through the twine when it comes time to serve. After removing from the fridge, keep the log at room temperature for 15 minutes before slicing. Use a clean sharp serrated knife; carefully slice into 1/4 inch thick slices. If you are having trouble getting perfect slices, cut them a little bit thicker.
- If giving this as a gift, remember to let the recipient know that keep the salami in the fridge until ready to eat, and that it contains raw eggs, in case they have a lowered immune system.
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It was so easy to make and the taste was amazing!!!
Since making this the first time (about 2 months ago), I've probably made it another 4 times. My in-laws love this, so I like to make it as a special treat for them often. I have 2 in the fridge finishing up now and those will just need to be rolled in the powdered sugar. I just read where they can also be frozen, so I may go ahead and make another batch tonight. Thanks for such a delicious recipe!
Loved this. Had it in a restaurant and had to make it. Tasted great but crumbled when I cut into it. Anyone have any suggestions to make it smoother. I thought of added a bit if cream as going to make it again.
Made this with both milk chocolate and white. The BOMB! Rarely do I ever follow anyone's recipe to the letter. I tweak them all to fit mine and my family's tastes. But this one was spot on.
I made this using organic 65% chocolate chips, which may be darker than the ones used in original recipe. The result was bitter especially with coffee. I thought I could use heavy cream instead of coffee next time to make it a little more creamier, not too bitter. Or use less dark chocolate.
I just finished making these..unbelievable! The hint of coffee and orange zest are just perfect!