Valentine’s Day is coming so quite naturally chocolate is on my mind! Picturing an alternative to truffles or last year’s gf double chocolate brownies, as adorable as they were baked in mini heart pans… I wanted something else.
I’d been thinking of updating the recipe for chocolate salame/salame al cioccolato a fantastic, easy, no-bake treat, to make it gluten free. How lucky was I to find some soft & chewy GF chocolate chip cookies in my freezer stash! Just in time for Valentine’s Day, here’s the updated recipe for Gluten Free Double Chocolate Salame~
You could use any gluten free cookie that you have on hand – whether it has chocolate chips or not, most cookies would work. Homemade being optimum, naturally. They’re simply crumbled and stirred into the chocolate mixture, adding texture & crunch to what really does end up resembling salame.
Other than the (GF) chocolate chips from Hershey’s that are in the cookies, the only other chocolate product used is cocoa powder, yet remarkably, the taste of these will remind you of truffles. Use whatever cocoa powder is your favourite for baking. When you first add it, stir it in. Once it’s no longer dry, give it another go with the mixer. Be warned… if your hand mixer is like mine and you use it too soon, you’ll have a big, chocolate cloud in your kitchen!
As you can see by the photos, the mixture will get quick thick – and sticky. Use a fairly stiff spatula to get all the chocolate goodness from the bowl.
When you’re scraping the mixture from the bowl to the plastic wrap, place it in a line right down the middle of the wrap; you’re going to roll it up into a log of no bigger than 2-inches diameter. It’s very rich so you’ll cut it quite thinly, plus it’s more apt to hold the shape if it’s not too big.
Very nice served with espresso any time, but especially after a big dinner. You can serve just a few slices – enough to get your chocolate fix. Try something different with chocolate this year for Valentine’s Day. Who knows! Gluten Free Double Chocolate Salame just might become a favourite at your table. Buon appetito~
- 150 grams GF cookies, crumbled
- 3 egg yolks
- 125 grams fine white sugar (blitz white sugar in food processor for 30 seconds)
- 60 grams unsalted butter, softened to room temperature
- 60 grams unsweetened cocoa
- 1 tablespoon dark rum (use vanilla & rum extracts if preferred, GF)
- In a bowl, crumble the biscuits into smallish pieces, with none bigger than 1/2” and set aside.
- In a large bowl and using an electric mixer, whip the egg yolks with the sugar until light & fluffy, 3 - 5 minutes, scraping the bowl down occasionally.
- Add the butter a spoonful at a time mixing well to incorporate, scraping down the sides of the bowl occasionally.
- Sift the cocoa into the egg & sugar mixture and stir to combine. Once most of it has, use the mixer for another couple minutes.
- Add the crumbled biscuits, the rum and mix well by hand.
- Scrape the dough on a long sheet of plastic wrap. Using your hands and the plastic, form it into the shape of a salami, or log. Really play with it, and get it into a cylindrical shape of no bigger than 2-inch diameter.
- Wrap it tightly, and wrap again using foil or parchment paper.
- Place in the fridge overnight (or at least several hours to firm up.)
- Serve cut into thin slices, with espresso or coffee!
- If you keep the diameter to about 2" it should make 1x 14-16" roll. Cut it into 1/4" slices... It'll make a lot. It'll keep, well wrapped in the fridge for at least a few days (or you could try to freeze a portion of it, but I'm not sure how the texture will be.)