Salame di Cioccolato |

Posted on

25 May 2015


Francesca Verrucci

Salame di Cioccolato

Salame di Cioccolato


(makes 2 logs)
150g tea biscuits (like Petite Beurre)
80g caster sugar
80g unsalted butter, softened
50g unsweetened cocoa powder
3 tbsp milk or coffee or liquor (or a combination of these liquids)
cocoa powder and icing sugar, to dust


  • 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.
  • In another bowl, using a whisk or an electric mixer, beat butter and sugar until pale and fluffy.
  • Add the cocoa, sifted, and combine.
  • Pour the cocoa mixture into the bowl with chopped biscuits, add the milk (or coffee or liquor) and stir until the mixture comes together.
  • Divide the dough in two even parts and shape them into logs with a 4 cm diameter.
  • Roll each up tightly in plastic film, twisting the ends to seal. Refrigerate for at least 4 to 6 hours, until firm.
  • To serve, unwrap, dust with a mix of cocoa powder and icing sugar sifted together and slice.
  • It keeps in the fridge for up to 1 week, in a airtight container or well wrapped in cling film..
  • <strong>Notes</strong>
  • • It is possible to add to the dough chopped nuts (hazelnut, pistachios and almonds work well with chocolate), chunks of chocolate, dried fruits.
  • • 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.
  • • The dough can also be flavored, according to your liking, with vanilla, orange zests, almond extract.
Cooks Note

Recipe Contributed by Francesca Verrucci of Kitchen in the Sand.

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