Salame di Cioccolato
Salame di Cioccolato is a traditional dessert from Italy and Portugal that is actually more common during Easter, but its festive look also makes it a great occasion for Christmas. It is usually made with chocolate and butter, but I am using dried figs and a bit of olive oil instead, which helps to hold the salami together while also naturally sweetening it without the need for added sugar.
Ingredients
- 50 g blanched hazelnuts
- 50 g almonds
- 50 g shelled pistachios
- 100 g vegan almond biscotti (I used Rhythm 108)
- 200 g dark chocolate (75%)
- 2 tbsp cacao powder
- 150 g dried figs
- 2 tbsp olive oil
- 1/2 tsp vanilla extract
- icing sugar for dusting
Instructions
- Pre-heat the oven to 180°C. Once ready, roast the hazelnuts & almonds for 10 minutes. Add the pistachios and roast for another 10 minutes. Let them cool off slightly, then roughly chop them along with the biscotti into small pieces.
- In the meantime, melt the chocolate over a bain-marie (a heat-proof bowl placed on a sauce pan with a bit of simmering water). Take the bowl off the pan and sift in the cacao powder. Give it a quick whisk to combine.
- Add the figs and olive oil to a small food processor and blend them into a sticky paste. Then fold the paste into the chocolate along with the vanilla extract and a pinch of salt. Finally fold in the chopped nuts and biscotti pieces.
- Divide the mixture into two equal parts and use your hands to press each part into a salami shape. Place each salami on a parchment paper and use the paper to roll and even out the shape until you have a perfect & round salami. Wrap them in the paper and refrigerate them overnight, or for at least 5 hours to let the chocolate firm up. Then remove the paper and dust each salami with icing sugar.
- Finally, cut off a long piece of butcher’s string and tie it around the salami for its iconic look. Keep refrigerated until serving.