Salame di Cioccolato

Preparation

• 1
  Break the biscuits in small pieces (I usually place them in a food bag and break with a meat pounder - do not use a food processor as crumbles would be to fine) and transfer into a large bowl.
• 2
  In another bowl, using a whisk or an electric mixer, beat butter and sugar until pale and fluffy.
• 3
  Add the cocoa, sifted, and combine.
• 4
  Pour the cocoa mixture into the bowl with chopped biscuits, add the milk (or coffee or liquor) and stir until the mixture comes together.
• 5
  Divide the dough in two even parts and shape them into logs with a 4 cm diameter.
• 6
  Roll each up tightly in plastic film, twisting the ends to seal. Refrigerate for at least 4 to 6 hours, until firm.
• 7
  To serve, unwrap, dust with a mix of cocoa powder and icing sugar sifted together and slice.
• 8
  It keeps in the fridge for up to 1 week, in a airtight container or well wrapped in cling film..
• 9
  <strong>Notes</strong>
• 10
  • It is possible to add to the dough chopped nuts (hazelnut, pistachios and almonds work well with chocolate), chunks of chocolate, dried fruits.
• 11
  • For a richer version you can substitute the cocoa powder for melted chocolate (about 100g). In this case you will probably need to reduce the amount of sugar to 50g.
• 12
  • The dough can also be flavored, according to your liking, with vanilla, orange zests, almond extract.