Salame al Cioccolato (that's chocolate salami to you & me)

DO NOT PANIC.  THERE IS NO MEAT IN THIS SALAMI. 

{Whew.  OK...I didn't want you to freak out there.}

Do you ever buy a cookbook and it's so beautiful and so full of gorgeous sounding recipes that you read it again and again, but wait a year before you make anything from it?  Just me?  Well, that's what happened when I received Dolci: Italy's Sweets by Francine Segan last year.  I fell in love with it, but never actually tried a recipe.  Until yesterday.

Chocolate Salami...seriously, how cute is that?!?  How fun would this be at a party?

Let me tell you what's in chocolate salami: cookies, chocolate, butter, nuts, espresso.  Done.

I mean, chopped up cookies mixed with chocolate and butter?!?!?!?  
We've been waiting for this recipe our entire lives, right?

Oh!  Big disclaimer here: please disregard the crunchy crostini in my picture.  I thought I would be all fancy and toast up a baguette.  Wrong.  You want to spread this on soft bread.  It can be a baguette....just don't toast it.

I used these Scottie shortbread cookies.  Yes, I felt terrible chopping them up.

Chocolate Salami
{adapted from Dolci}

3 ounces bittersweet chocolate, chopped
5 TBSP unsalted butter, softened
8 ounces butter cookies, chopped (I used Walker's Butter Shortbread)
4 heaping TBSP coarsely chopped pistachios (I used roasted & salted)
1 TBSP brewed espresso
Powdered sugar

In a microwave, melt the chocolate at 50% power in 30-second intervals (or in a bowl over simmering water), stirring after each, until melted.  Set aside to cool.

Beat the butter until smooth and creamy.

Stir in the chocolate, cookies, nuts and espresso until well combined.  Spoon the mixture onto a sheet of plastic wrap and form into a salami shape...about 6 inches long and 2 inches wide.  Refrigerate until firm, about 4 hours.

Remove from the plastic wrap and roll in powdered sugar.  Re-wrap in parchment and tie with twine for presentation.  Cut into thin slices with a serrated knife and use a butter knife or spreader to smoosh into untoasted baguette slices, or other soft bread.

Chocolate Salami...it's a thing, y'all.

DO NOT PANIC.  THERE IS NO MEAT IN THIS SALAMI. 

{Whew.  OK...I didn't want you to freak out there.}

Do you ever buy a cookbook and it's so beautiful and so full of gorgeous sounding recipes that you read it again and again, but wait a year before you make anything from it?  Just me?  Well, that's what happened when I received Dolci: Italy's Sweets by Francine Segan last year.  I fell in love with it, but never actually tried a recipe.  Until yesterday.

Chocolate Salami...seriously, how cute is that?!?  How fun would this be at a party?

Let me tell you what's in chocolate salami: cookies, chocolate, butter, nuts, espresso.  Done.

I mean, chopped up cookies mixed with chocolate and butter?!?!?!?  
We've been waiting for this recipe our entire lives, right?

Oh!  Big disclaimer here: please disregard the crunchy crostini in my picture.  I thought I would be all fancy and toast up a baguette.  Wrong.  You want to spread this on soft bread.  It can be a baguette....just don't toast it.

I used these Scottie shortbread cookies.  Yes, I felt terrible chopping them up.

Chocolate Salami
{adapted from Dolci}

3 ounces bittersweet chocolate, chopped
5 TBSP unsalted butter, softened
8 ounces butter cookies, chopped (I used Walker's Butter Shortbread)
4 heaping TBSP coarsely chopped pistachios (I used roasted & salted)
1 TBSP brewed espresso
Powdered sugar

In a microwave, melt the chocolate at 50% power in 30-second intervals (or in a bowl over simmering water), stirring after each, until melted.  Set aside to cool.

Beat the butter until smooth and creamy.

Stir in the chocolate, cookies, nuts and espresso until well combined.  Spoon the mixture onto a sheet of plastic wrap and form into a salami shape...about 6 inches long and 2 inches wide.  Refrigerate until firm, about 4 hours.

Remove from the plastic wrap and roll in powdered sugar.  Re-wrap in parchment and tie with twine for presentation.  Cut into thin slices with a serrated knife and use a butter knife or spreader to smoosh into untoasted baguette slices, or other soft bread.

Chocolate Salami...it's a thing, y'all.