Biscuit salam, recipe with cocoa and white chocolate

Name: Biscuit salam, recipe with cocoa and white chocolate - Irina J.
Ingredients: 500 g biscuits; 100 g nuts; 100 g white chocolate; cocoa; sugar; milk; 50 g butter; rum essence; vanilla essence

Dessert - Biscuit salam, recipe with cocoa and white chocolate by Irina J. - Recipia

My son often asks for this cookie salami, so we make it together quite frequently. This time, we tried to make it in two colors, which looks nice when you slice it and is not complicated at all. I love that he can help with the cookie crumbling part; it goes quickly with more hands involved. Quick Info Total Time: about 60 minutes (including cooling) Preparation Time: 20-30 minutes Chilling Time: at least 30 minutes Servings: 10-12 slices Difficulty: easy Recipe Type: quick no-bake dessert Ingredients 500 g plain cookies 100 g nuts 100 g white chocolate 50 g butter cocoa (to taste) sugar (to taste) milk (adjusted according to the consistency of the mixture) rum essence vanilla essence Instructions 1. Break or crumble the cookies by hand. They shouldn't be powdered; larger pieces give a good texture in the end. 2. Place the crumbled cookies in a large bowl. Add the nuts, chopped into smaller pieces. Also, add the butter, cut into cubes, directly over the mixture. 3. Mix everything with your hands or a spoon. Divide the mixture: about one-third of the crumbled cookies and nuts should go into a separate bowl. 4. In the bowl with two-thirds of the cookies and nuts, add cocoa (enough to give color and flavor, depending on your preference). Mix well. 5. In the bowl with the one-third of cookies set aside, add the grated white chocolate. Mix. 6. For both mixtures – the one with cocoa and the one with white chocolate – gradually pour in milk, just enough to bind the mixture without making it too soft. Add sugar to taste. 7. To the cocoa mixture, add rum essence, and to the white chocolate mixture, add vanilla essence. 8. Mix both mixtures separately, adjusting the consistency with milk if needed. Neither should be too wet. 9. From the white chocolate mixture, form a thinner salami, roll it tightly in plastic wrap, and place it in the fridge for 30 minutes to firm up. 10. After chilling, take the white roll out of the fridge and remove the wrap. 11. Spread the cocoa mixture on a piece of plastic wrap in a rectangle. Place the white salami in the middle, then, using the wrap, roll the cocoa cookies around the white one to form a single salami. 12. Wrap tightly in plastic and put it in the fridge for at least 30 minutes until it hardens completely. 13. Once it has set well, slice it with a knife. Serve it plain. Why I Make This Recipe Often It’s a quick dessert that doesn’t require an oven, and I can prepare it with what I have in the pantry. I like that it’s easy to adapt, and it keeps well in the fridge for a few days, so there’s no pressure to eat it immediately. Tips and Variations Tips It’s easier to crumble the cookies in a bag with a rolling pin if you don’t want crumbs everywhere. When adding milk, do it gradually – cookies absorb differently, and if you add too much, it won’t bind well. Substitutions If you don’t have nuts, you can use peanuts or almonds. Instead of butter, you can use margarine. White chocolate can be replaced with small pieces of Turkish delight if you want a different color or texture. Variations You can add raisins or pieces of dried fruit. If you don’t want a “two-color” version, mix everything together without separating. Serving Ideas It can be sliced thinly and served as is, with tea or coffee. For visual effect, you can lightly dust it with powdered sugar before serving. Frequently Asked Questions What type of cookies works best? Plain popular cookies are the most suitable because they crumble easily and are not too sweet. How much milk should be added? There’s no fixed amount – add gradually, just enough to bind the mixture without making it soft. If I don’t have white chocolate, can I skip the white layer? Yes, you can make it with just cookies and cocoa, without the white chocolate layer. Can Turkish delight be used? Yes, you can add small pieces of Turkish delight to the mixture for color and flavor. Does it have to chill in the fridge? Yes, to firm it up so it can be sliced nicely. Nutritional Values Approximately, one slice (out of 12 slices) has around 200-250 kcal, roughly: 4-5 g protein, 8-10 g fat (depending on the type of cookies and nuts), 30-35 g carbohydrates. Values can vary greatly depending on how much sugar, cocoa, and milk you actually use. Storage and Reheating The cookie salami should be stored in the fridge, well wrapped in plastic. It lasts well for 3-4 days, sometimes even longer. It should not be reheated. If it hardens too much, leave it at room temperature for 5 minutes before slicing.

Category: Dessert Author: Irina J. Views: 1 Date: 04.10.2024

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