Chocolate Salami

A no-bake dark chocolate log with shortbread and toasted hazelnuts, finished with confectioners’ sugar.

Ingredients

• 100 g Dark Chocolate (60–70%), Finely Chopped
• 2 Tbsp Unsalted Butter
• 2 Tbsp Heavy Cream
• 45 g Shortbread Cookies
• 20 g Toasted Hazelnuts, Cooled and Chopped
• ½ tsp Vanilla Extract
• 1 Small Pinch Salt
• Confectioners’ Sugar, for Coating

Method

1. PREPARE THE MIX-INS: Break the shortbread into mostly ¼-inch pieces, avoiding fine crumbs. Chop the cooled, toasted hazelnuts into small pieces.
2. MELT THE CHOCOLATE: Combine the chocolate, butter and cream in a heatproof bowl set over barely simmering water, keeping the bowl above the water. Stir gently until smooth. Remove from the heat and stir in the vanilla and salt.
3. FOLD AND COOL: Fold in the shortbread and hazelnuts until evenly distributed. Refrigerate for about 40 minutes, checking and stirring periodically, until the mixture holds a mound and feels like soft fudge.
4. SHAPE THE LOG: Lay a 14–16-inch sheet of plastic wrap on the counter. Spoon the mixture into a compact strip across the center, leaving several inches of empty wrap at each end. Fold the nearest edge over the chocolate and gently press into a cylinder. Roll into the remaining wrap, keeping the plastic outside the log. Twist the ends snugly and gently roll to even out the thickness, forming a 4–6-inch log.
5. CHILL: Rest the wrapped log on a towel to help it keep its shape. Refrigerate for at least 4 hours.
6. COAT AND SLICE: Unwrap and coat generously with confectioners’ sugar, rubbing it lightly over the surface. Let stand at room temperature for 10–15 minutes, or until firm but easy to cut. Use a sharp, thin-bladed knife to cut into approximately ⅜-inch slices.