Impressive Chocolate Salami Log with few ingredients, very easy to make and a dreamy chocolate taste…

Ideal dessert for festive family meals that will surely impress your guests. You can do it several days before because this Chocolate Salami Log gets better the longer it stays.

Use a good chocolate couverture with a rich cocoa flavor, at least 60% cocoa content such as Sisinni by RITO’S FOOD.

This Chocolate Salami Log can be kept in the fridge for a long time, about 15 days, but it should be well wrapped or closed in a airtight container so that it does not dry out. In my house, disappeared within 3-4 days.

If you like nuts very much,  like walnuts, hazelnuts etc., you can grind them and mix them into the chocolate mixture. Or you can sprinkle them on top instead of cocoa powder.


Yields12 ServingsDifficultyBeginner

Prep Time10 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 200 g chocolate couverture Sisinni with 60% cocoa by Rito’s Food
 50 g butter
 400 g sweetened condensed milk
 165 g gluten free biscuits (Petit Beurre type)
 ¼ tsp sea salt
for the biscuits’ bath
 ½ cup lukewarm milk
 1 tsp vanilla extract
 1 tbsp brandy (optional)
for decoration
 unsweetened cocoa powder

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Line parchment paper in a cake pan approximately 28X9cm /11”X 3 ½” inches, covering the bottom and its sides and because you will need to wrap the dessert at the end, make sure that there is excess outside the cake pan.

2

Melt the butter with the chocolate and the salt in a bain-marie.

3

Stir well until all the chocolate melts and becomes one with the butter.

4

Add the sweetened condensed milk and mix very well to homogenize the ingredients together.

5

Remove it from the heat.

6

Prepare the mixture for the biscuits’ bath: Put the warm milk, vanilla extract and cognac in a bowl and mix it.

7

Put 5-6 spoonfuls of the chocolate mixture in the cake pan and spread it evenly to cover the base of the cake pan.

8

Dip the biscuits one by one in the milk mixture and align them, one next to each other along the length of the cake pan. Cover them with some chocolate mixture and repeat the process until all the biscuits are finished. 5 rows of biscuits.

9

At the end, spread the remaining chocolate mixture on top.

10

Wrap the form well with parchment paper and then with a cling film and put it in the fridge for at least 3 hours.

11

To serve, sprinkle it with unsweetened cocoa powder and cut it into pieces with a very sharp knife. Wipe off the knife every time you cut a piece.

12

Serve and keep the rest in the fridge in an air tight container that closes well. It can be kept in the fridge for a long time, although for my family it only lasts for 3-4 days at the most.

Ingredients

 200 g chocolate couverture Sisinni with 60% cocoa by Rito’s Food
 50 g butter
 400 g sweetened condensed milk
 165 g gluten free biscuits (Petit Beurre type)
 ¼ tsp sea salt
for the biscuits’ bath
 ½ cup lukewarm milk
 1 tsp vanilla extract
 1 tbsp brandy (optional)
for decoration
 unsweetened cocoa powder

Directions

1

Line parchment paper in a cake pan approximately 28X9cm /11”X 3 ½” inches, covering the bottom and its sides and because you will need to wrap the dessert at the end, make sure that there is excess outside the cake pan.

2

Melt the butter with the chocolate and the salt in a bain-marie.

3

Stir well until all the chocolate melts and becomes one with the butter.

4

Add the sweetened condensed milk and mix very well to homogenize the ingredients together.

5

Remove it from the heat.

6

Prepare the mixture for the biscuits’ bath: Put the warm milk, vanilla extract and cognac in a bowl and mix it.

7

Put 5-6 spoonfuls of the chocolate mixture in the cake pan and spread it evenly to cover the base of the cake pan.

8

Dip the biscuits one by one in the milk mixture and align them, one next to each other along the length of the cake pan. Cover them with some chocolate mixture and repeat the process until all the biscuits are finished. 5 rows of biscuits.

9

At the end, spread the remaining chocolate mixture on top.

10

Wrap the form well with parchment paper and then with a cling film and put it in the fridge for at least 3 hours.

11

To serve, sprinkle it with unsweetened cocoa powder and cut it into pieces with a very sharp knife. Wipe off the knife every time you cut a piece.

12

Serve and keep the rest in the fridge in an air tight container that closes well. It can be kept in the fridge for a long time, although for my family it only lasts for 3-4 days at the most.

Gluten Free Chocolate Salami Log
  • A trick that I do, is that the remain pieces that I have cut for serving, I wrap each piece individually with parchment paper and put it in the fridge. It makes easier to have only one piece.
  • You can also grind nuts of your choice, like walnuts, hazelnuts etc.,,  and add them to the chocolate mixture. Or you can sprinkle them on top instead of cocoa powder.

Good Luck and Bon Appétit!!!

Did you make this recipe?

I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.


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