Chocolate Salami
Chocoalte salami is so easy to make with just 7 basic ingredients. It's a simple recipe made with rich chocolate ganache filled with graham crackers, pistachios, butter and heavy cream. It's an impressive make-ahead holiday dessert that everyone will love!
Servings: 2 logs
Equipment
Ingredients
- 12 ounces graham crackers roughly chopped
- 1 cup pistachios roasted, salted, shelled, coarsely chopped
- 2 cups semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1 cup heavy cream or heavy whipping cream
- 2 teaspoons espresso optional, or strong brewed coffee
- 5 tablespoons unsalted butter room temperature, cut into 1/2 inch cubes
- ¼ cup powdered sugar for rolling or dusting
Instructions
- Put the graham crackers in a large ziplock bag. Roughly crush them with a rolling pin. You can also chop them in a food processor if you prefer.
- Roughly chop the pistachios on a cutting board. Chop the room temperature butter into ½ inch cubes.
- Place the chocolate chips in a large heat proof mixing bowl. Place the cubed butter on top of the chocolate chips.
- Heat the heavy cream in a saucepan or microwave til just simmering. Do not boil.
- Pour the hot cream over the chocolate chips and butter. Do not stir. Allow mixture to sit for 3 minutes to start to soften the chocolate.
- Use a silicone spatula or metal spoon to slowly stir til chocolate has melted and mixture has combined completely.
- Stir in the vanilla and espresso (if adding). Stir in the chopped nuts and crushed graham crackers.
- Place a large sheet of plastic wrap on the counter. Turn out half the mixture onto the plastic wrap. Use your hands and/or a spatula to shape the mixture into a log. Roll it up tightly with the plastic wrap til it looks like a stick of salami. Twist the ends of plastic wrap then wrap the log in one more sheet of plastic wrap. Repeat this with the other half of the mixture. Place the two rolls in the fridge to chill til firm, about 4 hours.
- When ready to serve, sprinkle the powdered sugar out on a sheet of parchment paper. Unwrap one or both "sticks" of chocolate salami. Roll them in or sprinkle with powdered sugar. Keep in the fridge til ready to serve. Slice into ¼ inch thick slices!
Notes
Nuts: For the most flavor, use toasted or roasted salted nuts. Swap in your favorite nuts in place of pistachios. Walnuts, almonds, cashews, hazelnuts, pecans are all great options!
Graham crackers: Vanilla tea biscuits, animal crackers, amaretti cookies or even Rice Krispies cereal all work as great substitutes for graham crackers!
Butter: Make sure your butter is room temperature. It will melt more easily into the chocolate and cream mixture.
Heavy cream: Use heavy cream or heavy whipping cream. Don't use whole milk or half and half as a substitute.
Espresso (optional): Espresso tastes delicious with chocolate and enhances the flavor of the chocolate. If you prefer, you can leave it out.
Alcohol: Feel free to add a teaspoon or a little more than a teaspoon of liquor such as bourbon, rum, Kahlua, or brandy.
Orange zest: Add a teaspoon of orange zest if you like!
Melting chocolate: If the chocolate hasn't melted into the cream, place the glass bowl of chocolate and cream mixture over a pot of simmering water. Be careful not to let the bottom of the bowl touch the simmering water. Stir constantly til smooth and the chocolate and butter have completely
Recipe adapted from Simply Homecooked and Zestful Kitchen
Storage: Wrap leftover salami tightly with two sheets of plastic wrap. Store it in the fridge for up to 1 week.
