Salame del Papa (literally Pope’s Salami), or salame al cioccolato is a classic of Italian cuisine and originally comes from Piemonte Region.
It is perfect at the end of a meal, either if it is a family meal or a formal one (you can serve it sliced with some whipped cream aside).
In Italy you can find it in a lot of restaurant menus and the recipe slightly changes regionally (in some regions the biscuits are mixed with walnuts, or hazelnuts, pistachios or raisins), but the result is always very satisfying.
Here I added some rum, but you can also add the same amount of coffee liquor instead (or decaf coffee if you want to serve it to kids), or Marsala wine.
Try it also as a snack at any time during the day!
The biscuits that I used, Oro Saiwa, are very common here in Italy. Feel free to use any simple dry biscuits (Digestive could be an option) and the result will not change. Just be sure you don’t crush them too much, if you want to obtain the typical “salami effect”.
Surprise your guests with this recipe!
INGREDIENTS:
DARK CHOCOLATE (or POWDERED DARK CHOCOLATE) – 7 oz
BISCUITS – 8.8 oz
SOFTENED BUTTER – 2/3 cup
POWDERED SUGAR – 7/8 cup (plus some to decorate)
EGG YOLKS – 3 (BE SURE THEY ARE VERY FRESH OR PASTEURIZED!)
RUM (or COFFE LIQUOR, or MARSALA WINE) – 1 tbsp
INGREDIENTI:
CIOCCOLATO FONDENTE (o IN POLVERE) – 150 gr
BISCOTTI (Oro Saiwa o simili) – 250 gr
BURRO a TEMPERATURA AMBIENTE – 150 gr
ZUCCHERO A VELO – 100 gr (più un po’ per la decorazione)
TUORLI d’UOVO – 3 (MOLTO FRESCHI O PASTORIZZATI!)
RUM (o LIQUORE al CAFFE’, o MARSALA) – 1 cucchiaio
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