I love my Kitchen Wisdom Gluten Free recipe for Chocolate “Salami”; which can be placed the center of the dinner table while sitting around and sharing with those dear to you. Growing up, often an informal meal would ensue, having one person slice pieces of a dried and cured meat and then handing it to whomever was sitting at the table. We would experience love and laughter, informal interaction, all of us sharing from the same source. This wonderful recipe for chocolate “salami” beckons that same interaction. I recommend placing it on a wax paper lined cutting board at the end of a meal, slice thin rounds at the table on demand and have everyone share from the same source. This recipe gives our families opportunity to experience connected-ness with one another, sharing laughter and recollections of the bitter and sweet life has to offer.
Thankfully we now have many types of gluten free biscuit cookies on the market, choose your favorite. Everything gets heated in a double boiler, but you will need either two double boiler pots, or use one double boiler and supplement a metal bowl for the second top insert. I use a metal bowl for melting the chocolate in the double boiler and use the double boiler insert for the more detailed butter mixture. This recipe is unique in that it is similar in texture to fudge, but super creamy. The creamy texture comes from the addition of eggs to the melted butter and sugar mixture. For the dessert to be safe for eating, be sure to whisk and temper the eggs into the butter in the top of a double boiler and warm the mixture (while whisking) to 160 degrees on a candy thermometer. Kitchen Wisdom Gluten Free Chocolate “Salami” is so addicting I promise your loved ones will go crazy fort this dessert at your next holiday meal!
Yields 2 – 2”diameter x 12”long “Salami”
1 1/3 cups (7 ounce package) gluten free biscuit cookies
½ cup (1 stick) Butter
7 ounces gluten free Dark or Semisweet chocolate morsels
2 whole Eggs
1/3 cup Confectioner’s Sugar
¼ – 1/3 cup White Sugar
(optional ¼ – ½ cup nuts – almonds, pistachio, etc…)
Cookie sheet
Wax Paper
Parchment Paper
Prepare the Ingredients: Crumble the cookies with your hands into a bowl and set aside. Place a few inches of water in the bottom of a double boiler and place pot on medium low heat.
Place the chocolate in a bowl or the insert of a double boiler and warm until all the chocolate is melted and smooth, set it aside on the stovetop.
Melt the butter in the top of a double boiler, whisk in the white sugar. Temper and whisk in the eggs one at a time. Vigorously whisk until the mixture is creamy, place a candy thermometer in the mixture and whisk until it is 160 degrees.
Whisk the melted chocolate into the butter mixture. Then stir in the cookie crumbles, completely combine.
Cut a length of parchment paper at least 15 inches long. Place half of the mixture on the edge of the paper and then roll the paper into itself to create a log (about 2 inches in diameter by 12 inches in length). Twist and fold the paper at each end to seal, you can use a twist tie for a good seal. Place log on a piece of foil and roll the log again, crimp the ends and place on a cookie sheet. Place the cookie sheet in the refrigerator for at least 4 hours, or overnight.
Place a few tablespoons of the confectioner’s sugar on a length of wax paper, closer to one edge. Retrieve the log from the fridge, unwrap and place it on the confectioner’s sugar at the edge of the wax paper. Grab the edge and roll the log and thoroughly coat with the sugar. This can be done hours ahead, wrap it in the wax paper with the confectioner’s sugar and refrigerate until it is time to eat.
Serve on wax paper lined cutting board on the center of the table. This also freezes very well, but will require some fresh confectioner’s sugar for serving.
“Chocolate Salami” by Liz Conforti, Forget What You Know About Wheat(c) 2015
Enjoy other Kitchen Wisdom Gluten Free Desserts:
Delicious & Decadent Dark Chocolate
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