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
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
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
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.
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!
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