Chocolate Salami

chef sweet
INGREDIENTS
  • 330 gr. tea biscuits
  • 30 ml Zois milk full fat
  • 15 ml rum or brandy (optional)
  • 250 gr. Cow butter, at room temperature
  • 100 gr. icing sugar
  • 4 tbsp. of cocoa powder
  • 3 tbsp. of hazelnut praline
PRODUCT
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Zois milk full fat
Zois milk full fat
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Cow butter
Cow butter
METHOD
  1. In a bowl crush the tea biscuits in small pieces, drench them with some Zois milk full fat and the rum and mix lightly.
  2. In another bowl add OLYMPOS Cow butter, the icing sugar and stir with a hand whisk.
  3. Add the cocoa powder and resume stirring, then add the praline into the mixture and beat in the mixer.
  4. Add the tea biscuits and mix using a spatula or your hands.
  5. Spread the mixture on a piece of parchment paper, roll it like a candy and wrap it with the parchment paper by twisting the ends.
  6. Put the salami in the refrigerator for 1 hour or in the fridge for 3 hours.
  7. Cut in slices and serve.
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