Fancy some dessert? Chef Andrea Molinari of La Mamma Italian Restaurant at Sheraton Abu Dhabi Hotel and Resort has just the thing. This Chocolate salami recipe is a breeze to whip up and not to mention, the perfect way to end any meal.
Chef Molinari says, “The chocolate salami is a very personal dish to me. Whenever we had celebrations at home, my mom would prepare the chocolate salami. All the kids loved to come to our house, especially when they knew mama had prepared my favourite dessert!”
Ingredients:
- Two eggs
- 100g sugar
- 200g dark chocolate
- 150g butter
- 300g dry tea cookies
Method:
- Put the butter and the chocolate in a bowl on a bain marie to melt
- In a mixing bowl mix the eggs with the sugar using an electric whisk
- Add the chocolate and melted butter to the egg mixture and whisk until the compote is smooth
- Crush the biscuits into bite size pieces (not too small) and add to the mixture of egg and chocolate
- Using baking paper roll the dough made in a salami shape and rest in the fridge for 12 hours
- Serve cold with vanilla ice cream
Check out our very own Tried and Tested review of this recipe below.
Tried and Tested: Chocolate Salami
Chef Andrea Molinari of La Mamma Italian Restaurant at the Sheraton Abu Dhabi Hotel and Resort provided us with a Chocolate Salami recipe that our sweet tooth's were keen to test out.
Now to be fair, the name isn't very appetising but that shouldn't stop you. The recipe is pretty straight forward and relatively quick to make. If you're like us you probably won't have a bain marie on hand as we discovered (after a quick search on google told us what exactly it was).
Not one to be dissuaded when it comes to chocolate we found a very easy solution. To melt the chocolate and butter without scorching it, all you have to do is bring a pot of water to a gentle boil and place a larger bowl on top with the ingredients. This way you can control the heat source and adjust the temperature of the water to gently melt the chocolate and butter.
Once that was done our kitchen smelled so delicious that we did have to nip ourselves a quick taste before moving on. We surprised ourselves by remembering to add the hot chocolate to the egg and sugar mixture slowly and in batches to prevent the eggs from cooking.
After adding the crushed dry tea cookies came the fun part. We placed the dough on a generously buttered sheet of foil (after failing to secure baking paper in the supermarket) and rolled it up quite easily.
The hardest part of this recipe is having to wait a full 12 hours before dipping in. It was a bit sweet for our taste, but that was due to the fact we used milk chocolate instead of dark chocolate (due to our resident taste testers preference).
The recipe took a total of twenty minutes and was so easy and fun to do that this is one you must try with children. The recipe is quite flexible as well, feel free to use different types of chocolates and mix-ins to spice up your salami.
We give it four out of five spoons!
