Chocolate Salami (Lebanese)
Ready In: 20 mins
Serves: 20-25
Ingredients
- 1 cup unsalted butter
- 3⁄4 cup granulated sugar
- 1⁄3 cup honey
- 3 eggs
- 3⁄4 cup cocoa powder, Dutch-processed
- 1 tablespoon liqueur, whatever you like or 1 tablespoon use a flavoring like vanilla extract
- 3 tablespoons cornstarch, diluted in 1/4 cup of cold water
- 3⁄4 lb of marie cookie, cut in small squares (plain cookies, like animal crackers)
- 1 handful pistachios (no need to toast the pistachios) or 1 almonds (no need to toast the pistachios) or 1 hazelnuts, toasted (no need to toast the pistachios)
Directions
- Cut the plain cookies with a knife or a rolling pin. Set aside in a large bowl.
- Place the sugar, honey and unsalted butter in a large pot; stir over low heat until the butter is melted and the sugar is dissolved (take out a teaspoon and rub two fingertips on the mixture to make sure it is not grainy). Add the cocoa powder and mix well to blend thoroughly.
- Cool the mixture a bit and when it is lukewarm, start introducing the eggs, one at a time as well as the liqueur, stirring constantly; when the mixture starts steaming, add the cornstarch mixture and stir for a minute till thick; if you notice that it curdles, no need to panic, drop the whole mixture in a blender and process until smooth, a couple of minutes. Done.
- Transfer the chocolate mixture into the bowl with the broken cookies and nuts (if using).
- When the mixture had cooled a bit, spread a large sheet of aluminum foil or plastic wrap on a work surface and spread the mixture on it, shaping it like a fat sausage. Enclose it tightly and place in the freezer for at least 6 hours.
- To serve, cover the entire salami with powdered sugar; tie up with kitchen twine; slice and serve. Keep the remainder in the freezer.
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