Salame de Chocolate (Portuguese Chocolate Salami)
- Prep
- 20 min
- Total
- 20 min
- Servings
- 10
- Calories
- 295 kcal
Salame de chocolate is one of the easiest Portuguese sweets: broken Maria biscuits folded into a cream of butter, sugar, eggs and chocolate powder, rolled into a log and chilled until firm. It never goes in the oven and takes 20 minutes.
It turns up at almost every children’s birthday party and on Christmas tables next to rabanadas, arroz doce and bolo-rei. The name comes from the slices: with the pieces of biscuit showing, they look like salami, even more so dusted with powdered sugar.
Recipe
Salame de Chocolate
Broken Maria biscuits in a chocolate and butter cream, rolled into a salami shape and dusted with powdered sugar. No oven, quick and easy, and children love it.
Ingredients
Method
- 1Break all the Maria biscuits into a large bowl. Break them roughly with your hands into pieces of different sizes (don't crush them to powder; the salami needs the crunchy texture).
- 2In another bowl (or in a stand mixer), beat the soft butter with the sugar very well until pale and creamy.
- 3Add the eggs (or the egg and the yolk) one at a time, beating all the time, until smooth.
- 4Add the chocolate powder (and the port, if using) and fold it well into the butter and egg cream.
- 5Pour this dark chocolate cream over the broken biscuits and mix thoroughly. Use a sturdy spoon or your own (well-washed) hands to make sure every piece of biscuit is coated in chocolate.
- 6Spread a large sheet of foil on the counter (and, if you like, a sheet of parchment paper on top).
- 7Pour the mixture into the middle of the paper and shape it into a thick log.
- 8Roll it up tightly in the paper, twisting the ends like a sweet wrapper, shaping the log so it's very compact with no air pockets inside.
- 9Refrigerate for at least 4 hours (ideally overnight) so the butter hardens again and the salami sets firm.
- 10When it's firm, remove the paper and roll the whole log in powdered sugar to imitate the white coating of a cured sausage (optional). Slice and serve cold.
Tips
Break the biscuits by hand into pieces of different sizes, never to powder: that gives the salami look and the crunch.
Roll it tightly in foil and twist the ends so there are no holes, and give it at least 4 hours in the fridge, ideally overnight. Cut it with a knife dipped in hot water and dried before each slice.
The eggs aren’t cooked: for young children, pregnant women or older people, use pasteurized eggs. It keeps for up to five days in the fridge and freezes for up to two months.
