Chocolate Rum Salami with Pistachios

Recipe:

Ingredient Notes:

• Cookies. I use two kinds of cookies in this recipe: digestive cookies like “Marie” and shortbread or butter cookies. The first dilutes the sweetness of all the other ingredients, and the second adds crunch to the finished salami. I give the ratio as 1 to 1, but you can change it as you like.
• Chocolate. I used dark chocolate with 56% cocoa. If you like it darker – up to 72% – use that. Milk chocolate would be too sweet for me.
• Rum. The recipe calls for dark rum. You can substitute brandy or a coffee liqueur such as Kahlua. Another option is to omit the alcohol altogether.
• Heavy cream. In this case, you need heavy cream with a fat content of 30% or more. Anything with less fat will not allow the mixture to stabilize properly.
• Butter. You can use butter with a fat content of 72% or more.
• Nuts. Pistachios can be supplemented or replaced with toasted hazelnuts, pecans, walnuts, or cashews. Almonds are too firm for this dessert.
• Sugar. Use regular white sugar.

Let’s start cooking.

Crush the cookies and mix with the nuts.

Bring the heavy cream, sugar and butter to a boil and remove from heat.

Chop the chocolate.

Stir chocolate into butter and cream mixture until melted. Add cocoa and rum. Stir again.

Combine cookies and chocolate mixture.

Allow to cool slightly. Place mixture on parchment paper and shape into a log.

Wrap in parchment and shape into a sausage.

Refrigerate until completely set. It will take about 1-2 hours.

Sprinkle the hardened salami with powdered sugar, slice and serve.

Store the rest of the salami in the refrigerator.

Enjoy!