Both Italian and English version
Tempo di preparazione:15 minuti + almeno 2 ore in frigo
Porzioni:
12 fette
Ingredienti: 250 gr. di biscotti secchi (tipo oro saiwa)
70 gr. di cioccolato fondente
70 gr. di zucchero
50 ml di latte parzialmente scremato
mezza tazzina di caffè
20 ml rum (opzionale)
zucchero a velo per decorare
Preparazione:
Sbriciolare i biscotti in un sacchetto per alimenti con l’aiuto del mattarello.
Sciogliere a bagnomaria il cioccolato ed intanto preparare il caffè.
Mettere i biscotti sbriciolati (alcuni più grossolanamente) in una ciotola e versare lo zucchero. Mescolare.
Aggiungere il cioccolato fuso e lavorare l’impasto versando il caffè, il rum ed il latte freddo.
Mettere l’impasto sulla carta da forno chiudendola su se stessa per dare la forma al salame.
Lasciare l’involucro in frigo per almeno 2 ore.
Servire su un tagliere di legno come un vero salame.
English version
Preparation time 15 mins
Rest time in the fridge
2 hours
Serves
12
Ingredients:250 grams tea cookies (digestive, petite, shortbread...), broken into small pieces
7o grams dark chocolate, chopped
70 grams white sugar
50 ml milk
half a cup of coffee
rum 20 ml
Ingredients:250 grams tea cookies (digestive, petite, shortbread...), broken into small pieces
7o grams dark chocolate, chopped
70 grams white sugar
50 ml milk
half a cup of coffee
rum 20 ml
confictioner sugar to decorate
Instructions
Place the chocolate in a heatproof bowl. Sit over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally.
Allow to cool, fold in the broken cookies and mix until combined. Then pour the chocolate and rum and milk over the mixture.
Using parchment paper, mould the mixture into a salame-like log. Firmly roll it, as if it were a rolling pin, to create a smooth, rounded cylinder.
Refrigerate for about 2 h, then serve on a large wood board with a knife like the real charcuterie, and let your friends slice it up.
Instructions
Place the chocolate in a heatproof bowl. Sit over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally.
Allow to cool, fold in the broken cookies and mix until combined. Then pour the chocolate and rum and milk over the mixture.
Using parchment paper, mould the mixture into a salame-like log. Firmly roll it, as if it were a rolling pin, to create a smooth, rounded cylinder.
Refrigerate for about 2 h, then serve on a large wood board with a knife like the real charcuterie, and let your friends slice it up.
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