Ingredients for 10 people
- 220g dark chocolate (or leftover Easter egg chocolate)
- 1 tbsp De Nigris Gold Label Balsamic Vinegar
- 1 tsp vanilla essence
- 260g broken sweet biscuits
- 160g butter at room temperature
- 80g icing sugar
- 110g eggs (2 medium ones)
- 15g cocoa powder
- 1 tablespoon of icing sugar to dust
For the recipe
Finely chop the chocolate, place it in a bowl and melt over a pan of hot water. Add De Nigris Gold Label Balsamic Vinegar and vanilla essence, and mix well, keeping the bowl over the heat until the chocolate transforms into a paste-like consistency. Remove from the heat and allow to cool.
While the chocolate is cooling down, crumble the biscuits with your hands and set aside.
Place the butter and the icing sugar in another bowl, mix them well together with a spatula, add the chocolate paste, and combine with your hand until creamy. Now add the eggs and mix well. Once the eggs are fully incorporated, add the cocoa powder and the crumbled biscuits and mix again until well-combined. Transfer the dough onto a sheet of parchment paper and shape it sausage/salami shape. Clingfilm the chocolate salami and use the end of the film to roll it until you get a more precise shape. Place the salami in the fridge to chill for at least three hours. Once set, remove the clingfilm, dust with icing sugar and cut it into slices.
