“DON’T PART WITH YOUR ILLUSIONS. WHEN THEY ARE GONE YOU MAY STILL EXIST, BUT YOU HAVE CEASED TO LIVE.” Mark Twain
Is there a fine line sometimes, between illusion and reality? The illusion is usually easier to spot. When I am looking at an optical illusion, though it looks real, I know that it is my mind playing a trick. But what about emotion? That ‘true love’ that didn’t last. That ‘solid friendship’ that somehow fell by the wayside. The feeling that you are ‘significant’ at your place of employment. Or the belief that your blog is something ‘special’. If it’s only a reality to you, is it actually a reality? Or was it just an illusion?
Well there is one thing that I know for sure. This chocolate salami is real!!! Real dark chocolate. Real pieces of buttery shortbread. Real salty pistachios and real bits of french burnt peanuts. This illusion is my reality! And much sweeter than the real thing!
How fun this was to make!
I used a dark chocolate to resemble the meat, bits of shortbread to resemble the fat and pieces of chopped pistachios and french burnt peanuts to resemble peppercorns. Once rolled into a log, I rolled and covered it in powdered sugar to resemble the natural mold and white rice flour that typically covers the salami.
Of course, my reality and my illusions are different from your reality and your illusions. So feel free to use the base here and make your salami any which way you like. You can definitely substitute and add any ingredients you wish. Here’s how it all rolled out for me. . . .
Yields: 48 pieces
Level of Difficulty: easy
- 14 ounces of dark chocolate (I used Callebaut bittersweet), chopped
- 1, 14 ounce can of fat free, sweetened condensed milk
- 2 1/2 cups of chopped shortbread cookies
- 1/4 cup finely chopped pistachios
- 1/4 cup finely chopped french burnt peanuts
- 2 teaspoons of amaretto
- powdered sugar for rolling
Combine the chopped chocolate and the sweetened condensed milk in a medium saucepan. Heat this over a medium-low heat, stirring frequently until the chocolate is melted and smooth. Remove the pan from the heat and stir in the amaretto, shortbread and nuts. Mix thoroughly. Then let the mixture stand at room temperature until it is firm enough and cool enough to shape.
Generously sprinkle a large sheet of parchment paper with powdered sugar. On the parchment paper, shape the chocolate mixture into roughly a 12 inch long log. (Or whatever size fits your illusion!) The sugar will stick easily but I also scooped some up with my hand and patted it along the body of the salami. Wrap the log completely in the parchment paper and chill it in your refrigerator for at least 8 hours. I placed my salami on a cookie sheet to stabilize it enough until it was firm. Slice before serving.
Feel free to use amaretti or any type of white cookie, hazelnuts, vanilla or almond extract or rum instead of the amaretto. The possibilities are many! But I think this is a fun little treat to set out on any holiday dessert table.
That’s my reality and I’m sticking to it!
NOTE: The original recipe called for you to roll it out to a 12 inch log and claimed to provide 20-24, 1 inch slices. I rolled my salami to about a 16 inch log and sliced it in 1/2 inch slices. It made roughly 48 pieces.
This recipe was adapted from Better Homes & Gardens magazine.