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Chocolate salami topped with ganache.
🇧🇷Brazil
•View in original language
(Português)
3 hour(s)
10 servings
Vanessa
@vanbordone- Ingredients
- Recipe
- Dark chocolate200 g
- Maizena Biscuit100 g
- Room temperature butter100 g
- Cocoa powder or 50% chocolate10 g
- Refined sugar100 g
- Liqueur of your choice2 teaspoon
- Fresh cream for topping100 g
- Chopped semisweet chocolate for topping150 g
- Chop the semisweet chocolate to melt in a bain-marie or microwave. Reserve
- In a bowl, mix the butter, chocolate powder, sugar and liqueur until obtaining a homogeneous mixture. Add the melted chocolate.
- Break the cookies with your hands in a rustic way. Add them to the chocolate mixture. Okay, the salami base is ready.
- Pour the mixture of chocolate and biscuits onto the aluminum foil and roll it up like a salami. Close the ends of the paper well so that the salami is well protected.
- Leave in the fridge for at least 2 hours to firm up.
- While it gains consistency, prepare the ganache. Melt the chocolate in the microwave, stirring every 40s until completely melted. Add the fresh cream and stir until smooth.
- After 2 hours remove the salami from the paper and cover with the ganache topping. I like to make some scratches on the cover so that the decoration is very charming, but do as you prefer.
- Return the salami to the fridge to set the topping. Decorate with icing sugar and red fruits, which guarantees a beautiful presentation.
- Follow-up suggestion: Cream ice cream. Remove the salami from the fridge 30 minutes before eating.
- If you want to make it in advance, just freeze the salami and cover it just before serving. The important thing is to remove from the freezer 3 minutes before to decorate.
- Swipe for dessert. Enjoy without moderation.
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