Chocolate salami (without eggs)
In Emilia-Romagna, chocolate salami is typical of the Easter season and is perfect for children's birthday parties. Recipe without eggs.
Servings 6 servings
Equipment
- Kitchen's twine to tie the fake chocolate salami
- Electric whisks
Ingredients
- 200 g of butter softened out of the refrigerator you can replace 100 g of butter with 100 g of melted dark chocolate
- 100 g of powdered sugar
- 100 g of bitter cocoa
- grated zest of ½ lemon
- 1 pinch of salt
- 100 g of cookies, like Digestive or similar
- 1/2 capful of marsala liqueur (optional)
- icing sugar to decorate
Instructions
- Arrange the soft butter in a large bowl.
- Combine sugar with butter and beat with electric whips until creamy and smooth.
- Add cocoa, lemon zest, salt, and Marsala, and mix the ingredients using the whisks.
- Coarsely crumble the cookies and add them to the cocoa cream.
- Mix with a spatula.
- If the mixture is firm, pour it onto a sheet of baking paper and help yourself with the paper to imprint a cylindrical shape. Wrap in the paper and let it rest in the refrigerator for 3 hours.
- If, on the contrary, the mixture is soft, cover the bowl with foil and, before shaping it into a salami, let it rest in the refrigerator for two hours or as long as necessary. After this time, shape the salami with your hand. Wrap in plastic and place in the fridge for 3 hours.
- When the chocolate salami has rested, coat it in powdered sugar, tie it like a salami, and serve it sliced on a cutting board with whipped cream aside.
- Store in the refrigerator for five days and in the freezer for two weeks.