Salame di Cioccolato, Chocolate Salami

Makes 2 salamis

Ingredients:

14 oz. tea biscuits like a Biscoff cookie * see resources English Biscuit.

¾ cups of shelled pistachios chopped

2 cups of semi-sweet chocolate chips

1 cup heavy cream

¼ cup butter

1 tablespoon of flake salt

½ teaspoon of cinnamon

3 tablespoon instant espresso powder * see resources

1 cup powdered sugar

*Kitchen twine for decorating.

Preparation:

Place the biscuits and pistachios in a Ziploc bag and crush them using a rolling pin. Making sure not to pulverize them. In a heavy 3 quart sauce pan heat the cream. Pour cream over the chocolate chips. Cut the butter into the chocolate chips and stir until combined working quickly. *if the chocolate starts to cool, place the bowl over a bain-marie and continue blending with a large spatula. Add salt, cinnamon, espresso powder, and the crushed cookies and pistachios, stir until completely incorporated. To shape the salami, place the mixture on top of a sheet of plastic wrap. Roll the plastic tightly around the chocolate mixture so that it resembles a stick of salami. You can wrap a second piece of plastic wrap over the chocolate salami if you want to make it more secure. Finish off by tying both of the ends. Refrigerate for at least 4 hours. Once the time has passed, remove the plastic wrap and coat the chocolate salami in powder sugar. Take kitchen twine and wrap it around the salami. Butcher style. You can store in the refrigerator in an airtight container for 2 weeks or freeze for up to 2 months.