Ingredients Jump to Instructions ↓

  1. 1 cup unsalted butter

  2. 3/4 cup granulated sugar

  3. 1/3 cup honey

  4. 3 eggs

  5. 3/4 cup cocoa powder , Dutch-processed

  6. 1 tablespoon liqueur, whatever you like or 1 tablespoon use a flavoring like vanilla extract

  7. 3 tablespoons cornstarch , diluted in

  8. 1/4 cup of cold water

  9. 3/4 lb of marie cookie, cut in small squares (plain cookies, like animal crackers)

  10. 1 handful pistachios (no need to toast the pistachios) or 1 almonds (no need to toast the pistachios) or 1 hazelnuts , toasted (no need to toast the pistachios)

Instructions Jump to Ingredients ↑

  1. Cut the plain cookies with a knife or a rolling pin. Set aside in a large bowl.

  2. Place the sugar, honey and unsalted butter in a large pot; stir over low heat until the butter is melted and the sugar is dissolved (take out a teaspoon and rub two fingertips on the mixture to make sure it is not grainy). Add the cocoa powder and mix well to blend thoroughly.

  3. Cool the mixture a bit and when it is lukewarm, start introducing the eggs, one at a time as well as the liqueur, stirring constantly; when the mixture starts steaming, add the cornstarch mixture and stir for a minute till thick; if you notice that it curdles, no need to panic, drop the whole mixture in a blender and process until smooth, a couple of minutes. Done.

  4. Transfer the chocolate mixture into the bowl with the broken cookies and nuts (if using).

  5. When the mixture had cooled a bit, spread a large sheet of aluminum foil or plastic wrap on a work surface and spread the mixture on it, shaping it like a fat sausage. Enclose it tightly and place in the freezer for at least 6 hours.

  6. To serve, cover the entire salami with powdered sugar; tie up with kitchen twine; slice and serve. Keep the remainder in the freezer. ?


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