Preheat the oven to 425°F. Place hazelnuts onto a baking sheet and transfer to oven. Toast nuts for 10 minutes before transferring them onto a clean dishcloth. Gather them up in the dishcloth and rub them, removing their skins. Grind hazelnuts to a fine consistency.
Grind the walnuts and chocolate to a fine consistency using a hand or nut grinder.
Roughly chop the blanched almonds.
Place all of the ingredients into a medium-sized stainless steel bowl and stir together to combine.
Place the bowl onto the bottom of a double boiler with simmering water. Stir the mixture until the chocolate and icing sugar melt and the warm mixture holds shape when pressed firmly with a spoon.
Place a rectangular piece of parchment paper onto your work surface and sprinkle with icing sugar. Transfer half of the salami dough onto the parchment paper, forming it into a log shape. Wrap the log up tightly in the parchment paper to complete the salami shape. Repeat with the remaining dough. Refrigerate for an hour or more or leave in a cool place to harden.
To serve: Unwrap salami. Roll in additional icing sugar before slicing into ¼-inch rounds. Sprinkle with a tiny pinch of kosher salt before serving.
Chocolate Salami
Ingredients
1½ cups hazelnuts
1 cup blanched almonds
1½ cups walnuts
3 oz. semi-sweet chocolate
1 cup icing sugar
zest of 1 orange
¼ teaspoon ground cinnamon
pinch ground nutmeg
pinch ground cloves
1 extra-large egg, room temperature
½ cup icing sugar for dusting and rolling
kosher salt for dusting
Directions
Preheat the oven to 425°F. Place hazelnuts onto a baking sheet and transfer to oven. Toast nuts for 10 minutes before transferring them onto a clean dishcloth. Gather them up in the dishcloth and rub them, removing their skins. Grind hazelnuts to a fine consistency.
Grind the walnuts and chocolate to a fine consistency using a hand or nut grinder.
Roughly chop the blanched almonds.
Place all of the ingredients into a medium-sized stainless steel bowl and stir together to combine.
Place the bowl onto the bottom of a double boiler with simmering water. Stir the mixture until the chocolate and icing sugar melt and the warm mixture holds shape when pressed firmly with a spoon.
Place a rectangular piece of parchment paper onto your work surface and sprinkle with icing sugar. Transfer half of the salami dough onto the parchment paper, forming it into a log shape. Wrap the log up tightly in the parchment paper to complete the salami shape. Repeat with the remaining dough. Refrigerate for an hour or more or leave in a cool place to harden.
To serve: Unwrap salami. Roll in additional icing sugar before slicing into ¼-inch rounds. Sprinkle with a tiny pinch of kosher salt before serving.
Chocolate Salami
Loading...
Chopped Nuts, spices and semi-sweet chocolate rolled into a log shape, thinly sliced…
CHOCOLATE SALAMI is the holiday treat you just gotta make!
As always, I was thinking about holiday baking recipes and how I wanted to offer something unique, flavourful and memorable. This recipe for CHOCOLATE SALAMI checks off all those boxes plus gets five-star status for presentation. Wait until you make it!
That said, a reminder: PIN this scrumptious recipe to your Pinterest board for future reference. You can also BOOKMARK this page as well plus SHARE this post with your friends. When a recipe is this good, it should be shared.
Speaking of sharing, don’t forget to check out and share our growing list of sweet treats perfect for the holiday season. Try our BUTTERY SHORTBREAD COOKIES, our CHOCOLATE RUM BALLS and these MELT-IN-YOUR-MOUTH PECAN COOKIES. Make all of the above into an exceptional cookie platter for your holiday entertaining.
Let’s return now to our CHOCOLATE SALAMI. I demonstrated how to make this cookie during my recent visit to CHRISTMAS IN NOVEMBER. No surprise really, the cookie garnered great interest and received lots of oohs and aahs for both flavour and presentation.
Here’s why everyone’s falling in love with CHOCOLATE SALAMI!
INGREDIENTS
The ingredient list for this cookie recipe is not complicated and I bet you already have most of the ingredients in your pantry or cupboard ready to go. Two suggestions: use a premium chocolate if you have access to some, and add a titch more of the spices for a more robust flavour profile – you won’t be sorry.
NUTS
I’ve always loved the use of nuts in holiday baking recipes as using them lends distinct flavours, colour and substance. The ground walnuts and hazelnuts help bind the mixture together once the chocolate and icing sugar melts, but almonds are the nut that truly steals this show.
Roughly chopping the blanched almonds leaves them in small yet sizable chunks that fool the eye with the look of salami.
NO BAKE
Although we’re labelling this recipe as a no-bake recipe, there is a brief cook step where we melt the chocolate and icing sugar, plus cooking the egg before rolling the mixture into its distinctive log shape.
LOG ROLL
Dusting the cookie mixture in icing sugar before rolling it into log shapes is easy to accomplish. You can also roll it a second time right before you slice and serve it for added presentation.
One thing I’m now considering essential is to sprinkle each slice with kosher salt. There’s nothing more perfect than that salty and sweet mix on something this fabulous!
CHOCOLATE SALAMI will spark conversation and then make your holiday cookie platter the talk of the town – enjoy!
Preheat the oven to 425°F. Place hazelnuts onto a baking sheet and transfer to oven. Toast nuts for 10 minutes before transferring them onto a clean dishcloth. Gather them up in the dishcloth and rub them, removing their skins. Grind hazelnuts to a fine consistency.
Grind the walnuts and chocolate to a fine consistency using a hand or nut grinder.
Roughly chop the blanched almonds.
Place all of the ingredients into a medium-sized stainless steel bowl and stir together to combine.
Place the bowl onto the bottom of a double boiler with simmering water. Stir the mixture until the chocolate and icing sugar melt and the warm mixture holds shape when pressed firmly with a spoon.
Place a rectangular piece of parchment paper onto your work surface and sprinkle with icing sugar. Transfer half of the salami dough onto the parchment paper, forming it into a log shape. Wrap the log up tightly in the parchment paper to complete the salami shape. Repeat with the remaining dough. Refrigerate for an hour or more or leave in a cool place to harden.
To serve: Unwrap salami. Roll in additional icing sugar before slicing into ¼-inch rounds. Sprinkle with a tiny pinch of kosher salt before serving.
Loading...
