The white chocolate salami is a very popular sweet without cooking but today I propose a recipe that makes it more delicious thanks to the use of white chocolate. Its scent is delicious and can be consumed at the end of a meal but also as a snack and is a dessert that revisits the classic Christmas cake making it more greedy.
WHITE CHOCOLATE 200 g
BISCUITS 250 g
SUGAR 60 gram
BUTTER 70 g
MILK 50 ml
Amount per serving
% Daily Value*
Total Fat 14.2g 18%, Saturated Fat 7.6g 38%, Cholesterol 23mg 8%, Sodium 396mg 17%, Total Carbohydrate 36.9g 13%, Dietary Fiber 1.1g 4%, Total Sugars 20.5g, Protein 4.6g, Vitamin D 0mcg 0%, Calcium 46mg 4%, Iron 1mg 5%, Potassium 2mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
How to prepare white chocolate salami
Put the biscuits in a mixer (1) and when they are crumbled (2) transfer them to a bowl with high sides to work the salami. Meanwhile, divide the butter (3) and melt it in the microwave or in a bain-marie.
Pour the butter and sugar into the bowl with the biscuits (4). Add a little milk (5) and mix with a scoop (6).
Break up the white chocolate (7) and melt in the microwave or in a bain marie. Pour it into the dough (8). Transfer everything to a sheet of baking paper and give it the shape of salami with your hands (9). Let it rest in the refrigerator for 8 hours. Take out, slice and serve the white chocolate salami.
To have the white chocolate salami ready in a shorter time, leave it in the freezer for a couple of hours. Do not overdo the milk because too many liquids damage the dough, which must be compact and never damp. If you get a wet mixture, add biscuits and knead again and let it harden for a few hours in the refrigerator.
The recipe, as you may have noticed, is egg-free. The classic version involves the use of this ingredient but the success without the egg is really satisfying and has nothing to envy to the traditional one.
You can add pistachios or nuts such as chopped hazelnuts and almonds to the mixture. An even more delicious recipe, suitable for lovers of very sweet flavors, is the white chocolate and coconut salami or with two chocolates, a sort of double taste that puts an end to the discussions between those who prefer light and those who prefer dark.
The white chocolate salami should be kept in the refrigerator for two or three days after preparation. To prevent it from drying out, cover it with cling film or aluminum foil.