Portuguese Salame de Chocolate – Leite’s Culinaria


A log of chocolate salami with two slices cut from the end on a white rectangular platter.A log of chocolate salami with two slices cut from the end on a white rectangular platter.

Among traditional Portuguese desserts, chocolate salami ranks pretty darn high for us as most loved. Right up there with pasteis de nata. It’s an easy no-bake dessert that you toss together in moments from just butter, cocoa powder,  store-bought butter cookies, and a splash of Port.

But our infatuation derives from the beguiling richness and intense chocolatiness. Stash it in the fridge hours ahead of time for easy entertaining. While it’s infallibly charming as a dessert in its own right, it’s even more inspired when set out as an unexpected accompaniment to salty charcuterie, cheese, olives, and nuts.

Chocolate Salami FAQs

How do you store chocolate salami?

This salame de chocolate can be stored in an airtight container in the refrigerator for up to 2 weeks. It can be frozen for up to 1 month.

How does Portuguese Chocolate Salami differ from the Italian and Russian versions?

The addition of port wine makes this chocolate salami different from other versions, which typically use milk or cream as the liquid, and the traditional Italian version is often made with eggs.

A log of chocolate salami with two slices cut from the end on a white rectangular platter.

Optional embellishments (no more than 1/2 cup total)

  • In the bowl of a stand mixer fitted with the paddle attachment on low speed, mix the butter, sugar, and salt until everything is well combined.

  • Add the cocoa powder and continue to mix until combined.

  • Add the cookies and any desired add-ins and mix until the cookies begin to break up.

  • Stop the mixer and pour in 3 tablespoons Port. Continue mixing on low speed until the mixture comes together. If needed, add the remaining 1 tablespoon Port to help everything stick together.

  • Continue to mix until the cookies are broken into small pieces no larger than 1/2 inch (12 mm).

  • Dump the chocolate mixture onto a large piece of plastic wrap. Use your hands to shape it into a log about 9 to 12 inches (23 to 30 cm) in length and wrap it with the plastic.

  • Roll the wrapped log back and forth along the counter several times to create smooth sides. Twist the ends of the plastic wrap tightly to round the ends, just like a real salami. Wrap the chocolate log in foil.

  • If using the paper towel roll, slide the log inside the roll and secure it with rubber bands.

  • Refrigerate the chocolate salami for at least 1 1/2 hours and up to a couple days.

  • Just before serving, remove the salami from the fridge, unwrap it, and generously coat it with additional confectioners’ sugar. Thinly slice it. (This is easiest when it’s cold.) You may need to let it rest at room temperature to soften slightly and let the flavors unfold before devouring and sighing.

Serving: 1 portionCalories: 190 kcalCarbohydrates: 25 gProtein: 3 gFat: 11 gSaturated Fat: 7 gMonounsaturated Fat: 3 gTrans Fat: 1 gCholesterol: 24 mgSodium: 144 mgFiber: 3 gSugar: 18 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe © 2020 Jeremiah Duarte Bills. Photos © 2020 David Leite. All rights reserved.




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