Biscuit salami with butter and cocoa

Name: Biscuit salami with butter and cocoa
Ingredients: 270 g Petit Beurre biscuits; 135 g butter; 50 g chocolate; 50 g cocoa; 120 g sugar; 1 tablespoon powdered sugar; 1 teaspoon rum extract; 4 tablespoons milk; 1 tablespoon milk if the dough is crumbly

Dessert - Biscuit salami with butter and cocoa by Luciana A. - Recipia

Biscuit salami with butter and cocoa is a no-bake log made from crushed Petit Beurre biscuits, butter, chocolate and cocoa, bound with a little milk. It comes out dense and crumbly, and you slice it into thick rounds after it has chilled. I keep it in the fridge overnight and cut it in the morning, with a cup of tea. Prep: 20 minutes. Cooking: 5 minutes. Rest: 6 hours. Total time: 6 hours and 25 minutes. Servings: 10. About 315 kcal and 4 g protein per serving.

Ingredients

270 g Petit Beurre biscuits
135 g butter
50 g chocolate
50 g cocoa
120 g sugar
1 tablespoon powdered sugar
1 teaspoon rum extract
4 tablespoons milk
1 tablespoon milk if the dough is crumbly

Preparation

1. Chop the chocolate as finely as you can. Cut the butter into cubes. 2. Put the butter and chocolate in a small saucepan over low heat, stirring, until melted, about 5 minutes. Let the mixture cool. 3. In a food processor, turn 130 g of biscuits into a fine powder. Put the powder in a large bowl. 4. Add 120 g sugar to the food processor and turn it into powder. Add the sugar on top of the biscuit powder. 5. Break the remaining 140 g of biscuits into pieces and add them to the bowl. 6. Add the rum extract, the cocoa, the chocolate and butter mixture and the 4 tablespoons of milk. Stir with a spoon until combined. 7. The dough should stick together, not crumble. If it is crumbly, add one more tablespoon of milk. 8. Dust the work surface with 1 tablespoon of powdered sugar, put the mixture on it and shape it into a log. 9. Wrap the salami in cling film and squeeze the ends tightly. 10. Leave it in the fridge for 5 to 6 hours or, best of all, overnight.

Notes

The salami contains gluten and dairy. The rum extract can be replaced with vanilla extract, same amount. Biscuits broken too small make the dough sticky, so it is better to keep them in pieces the size of a walnut. Chocolate melts quickly, so keep the pan on low heat and take it off the stove when there are no lumps left. Cooling the mixture is the step many people rush, but without it the butter melts through the biscuits. If the salami breaks when you slice it, keep it in the fridge for another hour, it firms up and then cuts cleanly. Serve in thick slices with black tea or a glass of milk. Keep it in the fridge, wrapped in cling film, for up to 3 days.