Salame Di Cioccolato

1. 1

   Place the biscuits into a shallow bowl and crush them into small pieces using the flat bottom of a glass or bottle. Set aside.

2. 2

   In another bowl, melt the butter.

3. 3

   Add the eggs, and beat with a fork or wire whisk.

4. 4

   Add the sugar, cocoa and rum, and beat by hand until well mixed.

5. 5

   Stir in the biscuits.

6. 6

   Spoon half of the mixture onto a sheet of waxed paper. Draw each side of the waxed paper together lengthwise, fold the edges down, and shape into a log or salame form. Tuck the ends of the wax paper underneath the salame, and wrap a sheet of aluminum foil tightly around the it.

7. 7

   Repeat for the other half of the mixture, and refrigerate both salami for 6 hours.

8. 8

   Remove from refrigerator, unwrap, and dust with powdered sugar to resemble salami casing. Some people even wrap the salame with cooking string for added effect.

9. 9

   Serve sliced, or place on a cutting board with a knife and let your guests do the cutting, just as you might a real salame.

10. 10

    Read more about salame di cioccolato at http://duespaghetti.com/2011/10/21/salame-di-cioccolato/

* Per serving · 4 servings · Values may vary.

No additional tips available.