Chocolate Salami Roll
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
12 servings
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Course
Dessert
Chocolate Salami Roll
Description
This Chocolate Salami Roll dessert combines crushed butter biscuits with a smooth mixture made by boiling sugar and milk, then melting butter into it. Cocoa powder and rum essence are stirred in for chocolate flavor and aroma. Additional texture and flavor comes from raisins, walnuts, and diced Turkish delight, which add chewiness and crunch.
The mixture is cooled briefly before coating the biscuit pieces evenly, then chilled to set in cling film shaped like a sausage roll. Coconut sprinkled on the outside adds a decorative and flavorful touch. Once fully chilled, it can be sliced to reveal a mosaic of biscuits and mix resembling a salami pattern.
This sweet treat requires no baking, relying instead on chilling to firm the chocolate mixture. It is suitable for slicing and serving as a bite-sized dessert or snack, offering a balance of chocolate richness, sweetness, nuttiness, and chewy inclusions.
Ingredients
Ingredients
- 300 gr butter biscuits
- 100 gr butter unsalted
- 120 ml milk
- 100 gr sugar
- 100 gr turkish delight
- 50 gr cocoa powder unsweetened
- 50 gr raisins
- 1 rum essence
- 100 gr walnuts or hazelnuts
- 100 gr coconut
Instructions
How to Make Chocolate Salami Roll:
- Break the butter biscuits into smallish pieces with your hands. Place in a bowl.
- Place the milk and sugar into a small pan and bring to the boil, stirring from time to time. Boil for about 1 minute. When it is hot, add the diced butter. When the butter has melted, add the sugar and stir until it melts.
- Take off the heat, add the cocoa and the rum aroma, and stir until the composition is homogeneous.
- Add the raisins, walnuts and the Turkish delight.
- Let the mixture cool down for 5-6 minutes, then pour this mixture over the biscuit pieces and stir well until all the biscuit pieces are coated with the cocoa mixture.
- Let the mixture cool down for 10 minutes.
- Cut two pieces of plastic wrap/cling film. Sprinkle coconut on one edge. Divide the mixture in two and place each batch on one of the cling film pieces. Form a rough sausage (as thick as you like) and wrap it carefully into the cling film to form a “salami”. Repeat with the second batch. Sprinkle coconut all over the salami and ties at the ends.
- Place the rolls in the fridge until they are firm, for several hours or overnight. Slice before serving.
Notes
User Reviews
Overall Rating
4.9
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