Chocolate Salami
Votes: 4
Time: 3 hours.
Complexity: easily
Quantity: 450 gr.
Complexity: easily
Quantity: 450 gr.
In this recipe, we make a wonderful chocolate "log" with pieces of nuts and dried fruit. It's a great way to use up leftover cake or cookie crumbs, and you can spice up the dessert with any fruits and nuts of your choice. I especially like to use chocolate cake, but you can use any cake, your favorite cookies, or brownies. If you have leftover ganache from making other desserts, you can use that instead of making fresh ganache using this recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 gr. (about 4 tbsp.) ready-made cake or pieces cookies
- 55g (about 15 pcs) dried figs, chopped
- 55g (about 5 pcs.) dates, pitted and chopped
- 1/2 cup/55 g dried cranberries
- 1/2 cup/110 g toasted almonds, coarsely chopped
- 1/2 cup/110 g toasted hazelnuts, coarsely chopped
- 1/2 tsp salt
- 1 cup heavy cream
- 1.25 cups/225 g dark chocolate, chopped
- 1 teaspoon vanilla extract
We recommend
Recipes with similar ingredients: cupcake, shortbread cookies, chocolate cookies, figs, dates, cranberry, almond, hazelnuts, cream, dark chocolate, vanilla extract
Cooking the dish according to the recipe:
Ganache cream
Place the chopped chocolate in a medium heatproof bowl; place the cream in a small saucepan over medium heat. Bring the cream to a gentle simmer until bubbles form around the edges, but do not boil. Pour the hot cream over the chopped chocolate and let it soften for about a minute. Then stir until the chocolate is melted and the mixture is smooth.Chocolate sausage
Place the remaining cake or cookie crumbs in a food processor and process until crumbly. Place the mixture in a large bowl.- Add chopped dried fruits, nuts and salt, mix everything well.
- Add vanilla extract to the ganache, then pour the cream over the cake mixture. Mix thoroughly until smooth. Press plastic wrap onto the surface of the mixture and refrigerate for at least 1 hour to allow the mixture to set sufficiently.
- Once the mixture has set, spoon half of the dough out and, using waxed paper or parchment, roll it into a log about 5 cm in diameter and 22 cm long. Roll the resulting roll on the table several times until it forms a round shape. Repeat the process with the other half, forming a similar log.
- Place the rolls on a baking sheet and place in the freezer to set for at least 2 hours. The "chocolate sausage" can be frozen for up to a month, but for longer storage, wrap it in cling film to prevent odor formation and ice formation.
- About 15 minutes before serving, remove the rolls from the freezer. Roll them in powdered sugar to resemble salami. Slice thinly and serve. The rolls can sit at room temperature for several hours, but they will become too soft. If they become soft, briefly place them in the refrigerator or freezer. If the powdered sugar begins to melt, roll the "chocolate sausages" in sugar again.
Author of the recipe - Elizabeth Labau is a food writer, pastry chef, and food photographer based in Salt Lake City, Utah.
Categories:
recipe / Desserts / Candies / Italian cuisine
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