Chocolate “Salami” With Hazelnuts and Figs

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This delicious treat has a trick up its sleeve. Don't worry, it’s not meat, just a play on salami with its shape and dusting of confectioners' sugar hailing from Italy and Portugal.

By Ananda Eidelstein

Gallery

Credit: Caitlin Bensel

Recipe Summary

hands-on:
20 mins
total:
3 hrs 45 mins
Yield:
2 large rolls or 4 small rolls
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This flavor-studded roll of chocolate is flecked with toasted hazelnuts, jammy dried figs, and spiced Biscoff cookies. Each bite of this truffle-like dessert is a symphony of flavors, perfect for slicing for an off-the-cuff treat, or serving on a dessert platter post dinner. Even better, the rolls also make festive edible gifts (and especially great for those that prefer to make a no-bake dessert option). Twist like a real salami in the parchment paper, then wrap in colorful paper of choice (like this iridescent sheet), and label accordingly with a cute tag for a homemade food gift. Once you’ve gotten the hang of the method, give it a twist and try mixing up the flavors with a variety of nuts and dried fruit like: pistachios, almonds, macadamia nuts, dried cherries, or dried apricots. For a cookie substitute, swap in shortbread or gingersnaps. Just be sure to tell the lucky recipient to set it out at room temperature for at least 30 minutes to avoid any cracking when slicing it into smooth, heavenly rounds.

Ingredients

Directions

  • Place chocolate chips and butter in a medium microwave-safe bowl. Microwave on high, stirring every 30 seconds, until mostly melted, about 2 minutes. (Or melt on stove; see below.) Fold in figs, cookies, hazelnuts, and vanilla. Cover and chill, stirring halfway through, until cooled and firm but still moldable, about 1 hour.

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  • For Molding: To make 2 large rolls, lay 2 large (about 14-inch square) parchment paper sheets on work surface. Spoon half of mixture onto bottom third (closest to you) of 1 parchment sheet. Roll away from you tightly, squeezing parchment to mold mixture as you roll, to form an 8-inch-long, 2-inch-thick cylinder. Pat outer ends of parchment to shape; twist parchment ends tightly to seal. Repeat with remaining mixture and parchment sheet. To make 4 small rolls, divide mixture into 4 equal parts. Follow method using 4 pieces of parchment. Roll into 6-inch-long, 2-inch-thick cylinders.

  • Chill chocolate “salami” until firm, at least 2 hours and up to 12 hours.

  • Unroll and sprinkle sugar over “salami” and on parchment; roll, patting with fingertips, until coated on all sides. Chill in an airtight container or wrapped tightly in plastic wrap for up to 1 month. To serve, let come to room temperature for about 30 minutes to prevent cracking when slicing. Using a sharp chef’s knife, slice into 1/2-inch-thick rounds.

Tips

HOW TO MELT CHOCOLATE ON THE STOVE Place chopped chocolate or chips in a heatproof bowl (with butter, if recipe requires) set over a pot of simmering water. Stir constantly until melted.

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