Chocolate Dessert Salami
Serves: 2
Camila Dooley
1 January 1970
Based on User reviews:
45
Spice
52
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Brewed Coffee1 cup
Sugar (confectioners')Directions:
1
Position a rack in the center of the oven and preheat the oven to 350 degrees F
2
Spread the almonds, walnuts and crushed biscotti in a single layer on a baking sheet
3
Bake until the nuts are lightly toasted, 6 to 8 minutes
4
Cool completely
5
Put the butter and chocolate in a heatproof medium bowl and place the bowl over a pan of barely simmering water
6
Stir until the chocolate has melted and the mixture is smooth, about 6 minutes
7
Stir in the coffee until smooth
8
Add the almonds, walnuts, biscotti pieces and orange zest, and stir until combined
9
Cover the bowl and refrigerate until firm but moldable, 1 1/2 to 2 hours
10
Divide the chocolate mixture in half
11
Place half of the mixture in the center of an 18-inch-long piece of plastic wrap
12
Using a spatula, form the mixture into a log, about 7 inches long and 2 inches in diameter
13
Roll up the log in the plastic and twist the ends to seal
14
Roll back and forth on a work surface a few times to make the log evenly round
15
Repeat with the remaining chocolate mixture
16
Refrigerate the logs until firm, about 1 hour
17
Spread the confectioners' sugar on a dinner plate
18
Remove the plastic wrap from the logs, then roll them in the sugar until coated
19
Using a pastry brush, brush away the excess sugar
20
Let the logs sit at room temperature for 15 minutes
21
Using a sharp serrated knife, cut the logs into 1/2-inch-thick slices and serve
22
Cook's Note: The dessert can be frozen for up to 1 month
23
Thaw at room temperature for 25 minutes before slicing