Prep time: 20 minutes, 5 minutes cooking
For 12 salami:
100 g dark chocolate 55%
200 g dry tea cookies
150 g butter
150 g sugar
50 g hazelnuts
Melt the chocolate in a double boiler or in the microwave. Coarsely crumble the biscuits, toast and chop the hazelnuts. Soften the butter at room temperature and mix with a whisk, fold in the sugar and continue mixing, adding the melted chocolate and the egg.
Mix the crumbled biscuits and the hazelnuts and let the dough rest to harden for a few minutes before kneading with your hands. Cut out 12 square sheets of parchment paper measuring 10 cm x 10. Take small quantities of the mixture and arrange them on the sheets. Roll up the paper giving the sausages as regular a shape as possible. Tie the candy ends with kitchen twine and keep the sausages in the refrigerator for 3-4 hours.
Alternatives may include switching up various types of chocolate: milk, white, studded with nuts, spiced. Or, instead of hazelnuts, swapping in almonds, walnuts, pistachios, candied fruit such as dried apricots, black cherries, pineapple. The finger food version of chocolate “salami” was first created for a children’s party, but it was mostly the grown-ups who scoffed them, one after the other. The chocolate salami is in fact one of those mouthwatering treats that are hard to resist, bringing even the most serious adult back to playful and childlike dimension. So prepare plenty of them and maybe mix up the types. Ingredient hunting will ensue and in no time they will magically disappear.