Chocolate Salami

Directions

1. Soak the raisins in the cognac in a small dish for 10 minutes. Combine the tea biscuits, almonds, and cocoa powder in a large mixing bowl. Pour the cognac and raisins into the mixture along with the butter and condensed milk. Mix well with your hands until a stiff, dark, and moist dough is formed.
2. Roll a double layer of plastic wrap onto a clean work surface and place one third of the dough into the center of it. Shape the dough into a log about 2 to 3 inches in diameter. Place log towards the end of the plastic wrap and start rolling the plastic tightly around the log. Twist the ends of the plastic like a candy wrapper and tuck them under the log. Repeat with remaining dough. Refrigerate overnight.
3. When ready to serve, use a small sieve to sprinkle the outside of the logs with confectioner's sugar, or, if you prefer, sprinkle the confectioner's sugar on a kitchen towel and roll the log on it. Slice with a sharp knife to serve.

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Reviews (1)

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5

DiamondGirl amanecer

Feb. 16, 2011

"This was very good and delicious, but I changed the recipe a little. I was a little confused with 2 cups cocoa that the recipe uses, so I used just one cup and it was perfect. I used Orange coconut co..." See moreokies recipe from this site to substitute tea biscuits and I utilized all cookies. Then I used just about 1/2- 3/4 cup butter and no more. And I think the mixture was a little sticky even with this amount of butter. I added a little coconut flakes. Be sure to refrigerate the salami completely."