This is a traditional Tuscan dessert, that has become quite popular in many American Italian homes over the Christmas holidays. There are almost as many versions as there are cooks, but I like this simple version as it uses dark chocolate and does not use raw eggs. This dessert obviously is quite rich, so feel free to slice thinly to serve. I used Amaretto liqueur in my salami, but if you prefer a non-alcoholic version, simply use vanilla extract instead. For the dry cookies, any plain cookies will work but I like to use firm shortbread or butter cookies. This salami does dry out after several days, so it is best enjoyed 2 or 3 days after it is made.
Deborah Mele 2011
- 3 Cups Chopped Dark Chocolate (I Like 70% Cocoa)
- 1 (14 Ounce) Can Non-fat Sweetened Condensed Milk
- 3 Cups Coarsely Chopped Plain, Dry Cookies (I Like Firm Shortbread or Butter Cookies)
- 1 1/2 Teaspoons Amaretto Liqueur or Vanilla Extract
- Melt together the chocolate and condensed milk either in the microwave on medium, or in a double boiler.
- Stir the cookies and liqueur or extract into the melted chocolate and let stand 15 minutes or until the mixture becomes firm enough to shape.
- Place a large sheet of parchment paper onto the counter and dump the chocolate mixture on top.
- Shape the chocolate into a 12 inch long log, and then wrap up in the parchment paper.
- Refrigerate overnight, then slice into 14 equal slices.