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Chocolate Salami

Posted By GKC On July 1, 2012 @ 1:58 am In Weekly Recipes | No Comments


One of my greatest sellers! These delightful confections have a funny name, because each slice is specked with the nuts and graham crackers and looks as funky as salami. No problem making them gluten-free! No need to slice all of them, leave the unused logs in the freezer or refrigerator until ready to use: They keep very well.
1 ½ cups confectioner’s (powdered) sugar
1 cup margarine spread
3 tablespoons rum, bourbon, or unflavored brandy
2 cups best-quality semisweet chocolate chips or grated chocolate
¼ cup cocoa powder
2 tablespoons instant coffee powder, decaf OK
1 egg (or 2 egg whites; if you must, settle for ¼ cup flax mixture, page 276)
1 cup toasted pecans or hazelnuts, coarsely chopped
½ box (7½ ounces) unflavored graham crackers, gluten-free OK, broken by hand into small pieces
Melt the first set of ingredients on a very low flame, stirring. Turn off the flame and quickly whisk in the egg until incorporated. Add the nuts and grahamcrackers and combine thoroughly. Refrigerate briefly to let the mixture firm up so it’s easier to
handle. Shape into logs about 2 inches in diameter and wrap tightly in plastic, securing the ends with twisters. You will get 4 to 5 logs total. Refrigerate the logs 2 to 3 hours, until firm (or freeze the logs you will use later).Unwrap the logs, and slice ½ inch thick with a sharp serrated knife. Makes about 4-5 dozen slices (each log makes about a dozen slices). Keep the slices refrigerated until serving time.


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