Salame Cioccolato With Sambuca & Espresso Recipe

Name: Salame Cioccolato With Sambuca & Espresso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon vanilla extract; 1/4 cup cooled brewed espresso; 2 tablespoons Sambuca or better yet Meletti Annisette; 1 teaspoon ground cinnamon; 6 tablespoons butter (I use salted because I like desserts with salt); 12 ounces good bittersweet chocolate, I like Callebaut & Valharona but just get thebest you can get your hands on; 1/2 cup pistachios- roasted salted & shelled; 1/4 cup chopped candied ginger (cut in brunoise); 1/4 cup white chocolate chunks (not chips) - or coarse chopped white chocolate; 1/4 cup Espresso beans- toasted in a pan for a few minutes till fragrant; 1 cup broken but not crushed amaretti cookies; 1/2 cup powdered sugar; 1 teaspoon fennel pollen (optional)

Servings: persons

1 teaspoon vanilla extract
1/4 cup cooled brewed espresso
2 tablespoons Sambuca or better yet Meletti Annisette
1 teaspoon ground cinnamon
6 tablespoons butter (I use salted because I like desserts with salt)
12 ounces good bittersweet chocolate, I like Callebaut & Valharona but just get thebest you can get your hands on
1/2 cup pistachios- roasted salted & shelled
1/4 cup chopped candied ginger (cut in brunoise)
1/4 cup white chocolate chunks (not chips) - or coarse chopped white chocolate
1/4 cup Espresso beans- toasted in a pan for a few minutes till fragrant
1 cup broken but not crushed amaretti cookies
1/2 cup powdered sugar
1 teaspoon fennel pollen (optional)

1
["Set a pot of water to a simmer to create a double boiler", "In a small bowl combine coffee, Sambuca, vanilla extract & cinnamon", "Place chocolate and butter in a heatproof bowl, that fits easily over the pot, cover with plastic wrap", "Place over pot of simmering water and allow to melt (about 5-6 minutes)", "Stir chocolate & butter until smooth", "Add coffee mixture and continue to mix until combined and smooth", "Remove from heat - add cookies pieces, nuts, coffee beans, white chocolate and candied ginger", "Stir to combine", "Let cool slightly", "Cover a cookie sheet with plastic wrap", "Scoop 1/4 of the cooled chocolate mixture on to plastic and roll into a log", "Roll log up in plastic and twist ends & tie to secure", "Repeat with remaining", "Refrigerate about 1 hr or more or if you are in a hurry you can freeze for about 20 minutes", "Whisk fennel pollen into powdered sugar", "Un wrap salami- roll in powdered sugar mixture", "Brush off excess with brush or hand", "Serve with sliced with slices of olive oil brushed crostini and marmalade. These make a super cute gift-I wrap them with string just like a salami, then wrap in butcher paper .
2
IF you want o make this gluten free substitute toasted rice krispies for the Amaretti-- I use them when I make the Elvis version with dried banana, bacon, peanut butter chips & bourbon - which is really pretty amazing.
3
My Aunt Sandy adds a bit of spice to hers, she uses Ancho- I've used Urfa-- it not a bad addition."]

793

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon vanilla extract, 1/4 cup cooled brewed espresso, 2 tablespoons Sambuca or better yet Meletti Annisette, 1 teaspoon ground cinnamon, and more.

Yes, Salame Cioccolato With Sambuca & Espresso falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salame Cioccolato With Sambuca & Espresso

How did you like this recipe?

Frequently Asked Questions