MypinchofItaly
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- Joined
- 17 Feb 2017
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- Milano, Italy
- Website
- mypinchofitaly.co.uk
Serves 6, Preparation time 10 mins, in the refrigerator for 4-5 hours
Crumble the biscuits with your hands, don't put them in the mixer. You have to obtain pieces and not biscuits powder. Add them in a bowl. Mince chocolate with a knife, melt it into a saucepan with a little water and once melted, allow it to cool to room temperature.
Melt butter, add sugar and with an electric whip mount it as a cream. Then join beaten eggs continuing with electric whip until you get a light and fluffy mixture.
Add now rum (if you like it) and the cooled melted chocolate. Continue to knead until the mixture becomes smooth and creamy and, only at the end, add the broken biscuits, add the tablespoon of ground coffee and mix altogether carefully.
Place a sheet of baking paper on a table and pour over the mixture of chocolate salami. Roll up the paper so that it forms a cylindrical roll, close the extremes, just like you do with candies. Now, take a sheet of tinfoil and wrap it over the chocolate roll.
Let it rest in the refrigerator for 4-5 hours (or in the freezer for 2) until it is firm and hardened. Once ready, remove the layers of paper and serve it in slices.
- 300 g dried biscuits
- 1 cup of water
- 200 g. dark chocolate
- 150 g. unsalted butter
- a tbsp ground coffee or soluble coffee
- 80 g. brown sugar
- 2 beaten eggs
- a rum coffee-cup (optional)
Crumble the biscuits with your hands, don't put them in the mixer. You have to obtain pieces and not biscuits powder. Add them in a bowl. Mince chocolate with a knife, melt it into a saucepan with a little water and once melted, allow it to cool to room temperature.
Melt butter, add sugar and with an electric whip mount it as a cream. Then join beaten eggs continuing with electric whip until you get a light and fluffy mixture.
Add now rum (if you like it) and the cooled melted chocolate. Continue to knead until the mixture becomes smooth and creamy and, only at the end, add the broken biscuits, add the tablespoon of ground coffee and mix altogether carefully.
Place a sheet of baking paper on a table and pour over the mixture of chocolate salami. Roll up the paper so that it forms a cylindrical roll, close the extremes, just like you do with candies. Now, take a sheet of tinfoil and wrap it over the chocolate roll.
Let it rest in the refrigerator for 4-5 hours (or in the freezer for 2) until it is firm and hardened. Once ready, remove the layers of paper and serve it in slices.
