Chocolate Salami Two-in-One
Chocolate Salami is probably the first sweet treat that most Portuguese children learn to make. It is wonderfully simple and a constant favourite at children's parties. While it is traditionally shaped into a long sausage wrapped in foil, hence the name Salami, it can also be rolled into small balls and served in paper petit-four or cupcake cases.
I prefer the traditional presentation, as the uneven pieces of biscuit create the distinctive mosaic pattern that makes chocolate salami so recognisable. During the colder months, I sometimes add pistachios and dried cranberries to bring a pop of colour and a little festive flair. That said, I only add them to half the mixture, as my sister much prefers the classic version.
Whether served with an afternoon coffee, shared with friends, or enjoyed straight from the refrigerator as a sneaky treat, this is one of those recipes that rarely lasts long. Give it a try and see why it has remained a favourite for generations.
Note that this recipe uses uncooked eggs.
Serves 12 slices
Ingredients
100 gr of rich tea biscuits (in Portugal, this quantity is 1 packet of Bolacha Maria)
100 gr low salt butter
50 gr caster sugar
100 gr drinking chocolate powder (important: drinking chocolate power usually has sugar. However, if using cocoa powder, increase the quantity of sugar to 100 gr)
1 Medium or large egg, well beaten
Optional: pistachios, pomegranate, cranberries or other nuts as per your preference
Equipment
Medium mixing bowl
Small saucepan
Small bowl (for the beaten egg)
Kitchen foil to wrap the salami or 1 loaf tin lined with baking parchment (do not grease the tin)
Method
1. Using your hands, break the Maria biscuits into irregular pieces, leaving some larger than others for texture and visual appeal, and place them in the medium bowl. Do not use a blender or crush the biscuits too finely, as reducing them to crumbs will prevent the characteristic marbled effect from forming.
2. Place the sugar and butter in a small saucepan. Cook over a low heat (setting 3 or 4 on an induction or electric hob), stirring constantly, until the butter has melted and the sugar has dissolved.
3. Remove the saucepan from the heat and stir in the chocolate powder. Mix well, then add the beaten egg. Stir until fully combined, then pour the mixture over the broken biscuits. Fold everything together, ensuring all the biscuit pieces are coated with the chocolate mixture. At this stage, you may also add any optional ingredients, either to the entire mixture or to just half of it.
4. Wrap the foil around the salami and refrigerate for at least 4 hours, or for 2 hours in the freezer. Slice and serve, revealing the beautiful chocolate-and-biscuit mosaic that makes this Portuguese classic so irresistible.
Tips:
This salami freezes beautifully. Even when I know I will not eat it all, I still make the full quantity. Once chilled, I cut the salami into slices, wrap each one individually in cling film and store them in an airtight container in the freezer. Having a few slices on hand means there is always a homemade treat ready for an unexpected visitor or an afternoon coffee.