Chocolate Salami Baci Perugina

Baci® Perugina® chocolate salami

  • ½ cup butter
  • 2 bars Perugina® Dark Chocolate (51%, 70% or 85% Cacao depending on what you prefer), broken up
  • 2 egg yolks, slightly beaten
  • 10 ounces Savoiardi biscuits or ladyfingers, crushed by hand
  • 6 Baci® Perugina® candies, coarsley chopped
  • Confectioner’s sugar
  • Butcher’s Twine
Baci® Perugina® chocolate salami
2 hours
  • In a glass bowl, melt the butter and Perugina® chocolate in the microwave; stir well to combine. Add the egg yolks, mix well.
  • Next, add the biscuits and Baci® Perugina®. Mix all with a spoon to create a thick dough. Using your hands, gather the dough and roll into the shape of a cylinder.
  • Wrap in a sheet of baking parchment paper and tie well with a butcher’s twine.
  • Keep refrigerated. When ready to serve, roll in confectioner’s sugar and cut into slices as you would a real salami.