200g (7 oz) plain tea biscuits or digestive biscuits (like Maria biscuits in Portugal, or Graham crackers)
100g (3.5 oz) unsalted butter
200g (7 oz) high-quality dark chocolate (50-70%), finely chopped
100g (½ cup) granulated sugar
1 large egg yolk (see important note below on safety)
2-3 tablespoons tawny Port wine, brandy, or strong brewed coffee (the traditional "adult" kick)
Optional mix-ins: 50g (½ cup) toasted chopped walnuts, almonds, or hazelnuts; a handful of raisins or dried cherries.
For the "Salami" Look:
Icing sugar (powdered sugar) or cocoa powder, for dusting
The Effortless 10-Minute Method
This is less a recipe and more a delightful kitchen trick.
Step 1: Crush the Biscuits.
Place the biscuits in a sturdy zip-top bag. Use a rolling pin to crush them into uneven chunks and crumbs—you want a mix of textures, not fine dust. Pour into a large mixing bowl. Stir in any optional nuts or dried fruit.
Step 2: Melt the Chocolate & Butter.
In a medium saucepan over very low heat, melt the butter. Remove from heat and immediately add the chopped chocolate. Let it sit for a minute, then stir until completely smooth and glossy.
Step 3: The Key Tempering (For Safety & Texture).
Important: To safely incorporate the raw egg yolk without cooking it, you must temper it. Whisk the egg yolk and sugar in a small bowl until pale. While whisking constantly, very slowly drizzle in a few spoonfuls of the warm (not hot) chocolate mixture to gently raise the yolk's temperature. Once incorporated, pour this yolk mixture back into the main saucepan of chocolate, whisking well.
Step 4: Bring It All Together.
Stir the Port wine or coffee into the chocolate mixture. Pour this glorious, fragrant liquid over the crushed biscuits in the bowl. Mix vigorously with a spatula until every crumb is coated and the mixture looks like a very sticky, chunky cookie dough.
Step 5: Form the "Salami."
Lay out a large piece of parchment paper or plastic wrap. Dump the mixture onto the center. Shape it into a rough log, about 2 inches (5cm) in diameter. Use the paper to help you roll and compact it tightly into a firm, even cylinder. Twist the ends of the paper like a candy wrapper.
Step 6: The Patient Chill.
Refrigerate for at least 4 hours, preferably overnight. This is when the magic happens—it firms up perfectly and the flavors marry.
Step 7: The Grand Reveal.
Unwrap the log. Dust it generously with icing sugar or cocoa powder, rolling it to coat completely. This creates the classic "moldy" salami rind look. Slice into rounds with a sharp knife. Serve cold.
Pro-Tips for Authentic Perfection
Egg Safety Note: If you're concerned about raw egg, you can gently cook the yolk-sugar-chocolate mixture in a double boiler, stirring constantly, until it reaches 160°F (71°C), then proceed. Or, use 2 tablespoons of heavy cream instead of the yolk—it will be less rich but still delicious.
Texture is Key: Don't crush the biscuits too finely. Those varied chunks are what give it the authentic, "salami fat" appearance when sliced.
The Port Wine: This is the soul of the traditional version. It adds a subtle, complex fruitiness that is unforgettable. Brandy or a dark rum are excellent substitutes.
Slicing Trick: For clean slices, dip your knife in hot water and wipe it dry between cuts.
Serving Your Edible Masterpiece
The Portuguese Way: With a bica (espresso) mid-afternoon, or as a sweet treat after dinner.
The Party Trick: Place the whole "salami" on a board with a cheese knife. Watch the delight and confusion as guests realize it's dessert!
The Gift: Wrap it in a new piece of parchment, tie with twine, and give as a heartfelt homemade gift.
Your Chocolate Salami Questions, Answered
Q: How long does it keep?
A: Wrapped tightly in the fridge, it keeps beautifully for up to 2 weeks. It also freezes perfectly for up to 3 months (slice before freezing for easy treats).
Q: Can I make it without alcohol?
A: Absolutely! Use strong coffee, orange juice, or even milk. The flavor will be different but still wonderful.
Q: My log is too soft to slice!
A: It didn't chill long enough, or your butter/chocolate ratio was off. Pop it back in the fridge for a few more hours. You can also briefly freeze it before slicing.
Q: Is it very sweet?
A: It's richly sweet, but the dark chocolate and Port wine provide balance. Using a 70% dark chocolate will make it less sweet.
Salame de Chocolate is a testament to the playful, ingenious spirit of home baking. It proves that dessert doesn't need to be complicated to be spectacular, memorable, and deeply loved. It’s a slice of pure, uncomplicated happiness.
So, raid your pantry, crush those biscuits, and get ready to make the most charming dessert that will ever grace your fridge.
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