13 hours

biscuits, 7 oz
dark chocolate, 7 oz
egg yolks, 2
icing or powdered sugar, 2,8 oz
milk, 1/2 cup
butter, a little less than 1 stick
unsweetened cocoa powder, 2,8 oz
instant coffee, 1 tsp


Melt the dark chocolate in a double boiler meanwhile, in another saucepan, heat milk with instant coffee.
In a bowl, beat the egg yolks and sugar until the mixture gets light and creamy.
When the milk is almost boiling turn off the heat and add it little by little to the batter of egg yolks and sugar. Whisk and then pour it all in the same pan in which you boiled milk, put on the fire to medium-low heat, stirring constantly.
Cook the custard like a crème anglaise. When the cream is ready remove it from the heat, add melted chocolate, butter, unsweetened cocoa powder and stir vigorously.
Once you’ve created a smooth, lump-free dough, add coarsely crumbled cookies.
Pour the mixture on a sheet of parchment paper and roll the dough, shaping it as a classic salami.
Wrap everything with aluminum foil and let it cool in the fridge for at least 12 hours or, better, for a whole day. Take it out of the fridge 10-15 minutes before serving, sprinkled with icing sugar and tied with a string. It will look like a real salami!

Thanks to: Le Codette