Thursday, December 11, 2014

DECADENT CHOCOLATE DESSERT SALAMI

Welcome to Foodie Friday my friends!

Today I'm sharing a "sweet" recipe that would make a great holiday gift and be fantastic served at a party.

Since I've joined INSTAGRAM one of my favorites to follow is GIADAWEEKLY. You guessed it--Giada De Laurentiis.

Giada recently had a posting for Chocolate Dessert Salami. At first I thought, ewww.......that sounds a bit strange. My thoughts went to salami and chocolate.....really?? But then I read the recipe. So before you judge my choice today, here's a peek at the final product....



Do I have your attention now? You'll be amazed at how easy this is to make.











CHOCOLATE DESSERT SALAMI
Serves 6-8

1/2 cup (2 1/2 ounces) slivered almonds toasted
1/2 cup (2 1/2 ounces) chopped walnuts, toasted
2 (5-inch long) plain biscotti, coarsely crushed
6 tablespoons (3/4 stick) unsalted butter, cut into 1/2 inch pieces,
at room temperature
1 (12 ounce) bag semi-sweet chocolate chips, such as 
Ghirardelli
1/4 cup brewed coffee, at room temperature
1 teaspoon orange zest (about 1/2 medium orange)
1/2 cup confectioner's sugar

Preheat the oven to 350F. Place an oven rack in the center of the oven. Arrange
the almonds, walnuts, and crushed biscotti in a single layer on a baking sheet.
Bake for 6 to 8 minutes until the nuts are lightly toasted. Cool completely before
using.

Place the butter and chocolate in a medium bowl and place over a pan of barely 
simmering water. Stir until the chocolate has melted and the mixture is smooth,
about 6 minutes. Stir in the coffee until smooth. Add the almonds, walnuts, biscotti
and orange zest and stir until combined. Cover the bowl and refrigerate for 1-2 hrs. 
until firm but moldable.

Divide the mixture in half. Place half of the mixture in the center of an 18-inch-long
piece of plastic wrap. Using a spatula, mold the mixture into a log, about 7 inches
long and 2 inches wide. Roll up the log in the plastic and twist the ends together
to seal. Roll on a work surface a few times to make the log evenly round. Repeat 
with the remaining chocolate mixture. Refrigerate for 1 hour or until firm.

Place the confectioners' sugar on a dinner plate. Remove the plastic wrap and roll
each log in the sugar until coated. Using a pastry brush, brush away the excess
sugar. Allow the logs to sit at room temperature for 15 minutes. Using a sharp 
serrated knife, slice into 1/2 inch-thick slices and serve.

COOKS NOTE:  The salami can be frozen for up to 1 month.  Defrost at room 
temperature for 25 minutes before slicing.

*****http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-dessert-salami-recipe.html



Now wasn't that easy? And look at the lovely presentation. Who wouldn't want to sample this delectable delight?


Whatever your plans are for the weekend I hope that you are able to stop and enjoy the season unfolding around you. It is the best time of the year!


Kathleen

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