Ingredients
Units
For bittersweet chocolate salami:
- 3½ oz bittersweet chocolate, preferably 70% cacao
- ¼ cup sugar
- 5 oz Petit Beurre or Israeli tea biscuit cookies
- ¼ cup cocoa powder
- 6 Tbsp unsalted butter, soft
- 4 Tbsp milk
- ¼ cup shelled pistachio, toasted or raw
- 3-4 Tbsp powdered sugar, for coating
For milk chocolate salami:
- 5 oz milk chocolate
- 2 Tbsp sugar
- 6½ oz Petit Beurre or Israeli tea biscuit cookies
- 3 Tbsp cocoa powder
- 6 Tbsp unsalted butter, soft
- 3 Tbsp milk
- ¼ cup shelled pistachio, toasted or raw
- 3-4 Tbsp powdered sugar, for coating
Instructions
- Place the chocolate in a heatproof bowl set over a bain-marie (double boiler) or melt in the microwave in short intervals, stirring between each. Once smooth, whisk in the sugar until dissolved. Transfer to a large mixing bowl and let cool for a few minutes.
- Place the tea biscuits in a plastic bag, seal it and gently crush them with a rolling pin or meat tenderizer into roughly ½‑inch chunks. Avoid crushing them into crumbs — you want visible pieces for texture. Set aside.
- Add the cocoa powder, butter and milk to the melted chocolate and mix until fully incorporated. Stir in the crushed biscuits and pistachios until evenly coated.
- Lay a sheet of parchment paper or plastic wrap on the counter (about 12×16 inches). Scoop the chocolate mixture onto the center, wrap tightly and roll into a log about 1½ inches in diameter. Place the wrapped log on a tray or baking sheet to help maintain its shape and refrigerate for at least 3 hours.
- Sprinkle powdered sugar onto a baking sheet. Unwrap the chilled chocolate salami, roll it in the sugar to coat and shake off the excess. Slice into rounds and serve cold.
- Prep Time: 5 minutes
- Cook Time: 5 minutes + 3 hours chill time
- Category: Dessert
- Method: Quick
- Cuisine: Israeli