Chocolate salami is a quick and easy dessert to make, known and loved by everyone. And it lends itself to many variations.
Made with leftover panettone and pandoro, this chocolate salami has the irresistible shape and taste of the traditional recipe, but with an anti-waste soul.
It is a perfect recipe for recycle panettone and pandoro leftover from the holidays, but also brioches, muffins, Easter doves and other products based on sponge cake or similar.
In this version of mine I wanted to use dark chocolate and coffee to give a more decisive taste and use a classic panettone, with raisins and candied fruit but, as I always tell you: give vent to your creativity and dare your favorite combination.
This recipe is also part of mine section TURN ON THE APPETITE on Clic, the magazine of Turn on electricity & gas Coop, full of dishes, techniques and ideas for “low impact” cooking.
post made in collaboration with Clic – accendilucegas.it
ingredients 1 chocolate salami
- 300 g of panettone
- 100 g of raw cane sugar
- 150 g of butter
- 50 ml of coffee (also dec)
- 150 g of unsweetened cocoa powder
- almond milk to taste
- peeled almonds to taste
- powdered sugar to taste
HOW TO PREPARE THE PANETTONE CHOCOLATE SALAMI
First I mixed the butter at room temperature, the sugar and the coffee (warm or cold) in a large bowl. Stirring with a whisk I also added the cocoa powder, taking care not to form lumps.
At this point I cut the panettone into irregular cubes, soaked it with a little almond milk and added half of it to the dough, stirring vigorously to mix everything well.
I coarsely chopped a handful of almonds and added them to the dough, along with the remaining panettone. This time I mixed quickly and, with wet hands, I gave the dough the shape of salami. I covered with plastic wrap and let it rest in the fridge for 4 hours.
When serving, I dusted it with powdered sugar and cut into slices.
On the contrary, Click.