For Christmas, I’m offering an extra recipe this week – it’s a little something fun to surprise your friends and family with when you bring out the desserts during the holidays!

I’ve been wanting to make a chocolate salame for the past year and when I found myself with a few extra egg yolks after completing another recipe, well, there was no time like the present and I’m thrilled with how it turned out after a little testing.

While not traditional to my family, I remember eating sweet treats like this when I tagged along with my grandparents and parents visiting friends, family and neighbours throughout the holidays. The hint of alocohol underlying a deep chocolate taste makes this classically Italian to me.

I’ve seen modernized versions of this recipe where the cocoa is replaced with melted chocolate and all sorts of nuts and fruits are mixed into the dough. Tying on the decorative string to make it look like a salame is a great addition to the surprise. Feel free to adapt, that’s half the fun. A warning about using raw egg yolks: when eggs aren’t cooked there is always the risk of salmonella. To avoid this, be sure to use clean, pasteurized, properly refrigerated grade A eggs.

Chocolate Salame
2 egg yolks
1/2 cup granulated sugar
1/2 cup plus 1 tablespoon unsalted butter, soft or melted and cooled
4 tablespoons unsweetened cocoa powder
2 ounces Amaretto di Saronno (or rum, Grand Marnier, Kahlua, etc.)
1 cup crushed dry biscotti (you can use store-bought cookies or I used leftover Zia’s Biscotti)
1/2 cup shelled, unsalted pistachios
Powdered sugar for decorating

In a medium-sized mixing bowls, whisk the eggs and the granulated sugar until they form a pale yellow, foamy mixture. Whisk in the butter until fluffy.


Mix in the cocoa. You might want to use a wooden spoon at this point as the dough becomes thicker. Add the liqueur. Put the biscotti in a large resealable bag and pound them with a rolling pin or tenderizer to crush them into small pieces. Add the biscotti and pistachios, stirring until everything is completely incorporated.


Turn the dough out onto aluminum foil and shape to form a log about 2-inches wide. The dough will be rather soft. Wrap the “salame” in aluminum foil and place in the refrigerator for 3 to 4 hours or in the freezer for 1 hour.


Remove the salame and roll it in powdered sugar. While the biscotti look like the pieces of “fat” in a salame when cut, the powdered sugar makes the chocolate look like aged salame from the outside. Place it back in the refrigerator, covered loosely by plastic wrap for 24 hours. After this second round in the refrigerator, it’s ready to eat and the salame should be easy to handle if you want to add string to the outside. Serve cold, cut into slices.


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