Easy Egg-free Chocolate Salami – Greek Kormos/Mosaiko (No-bake + Vegan Option)
Chocolate and salami together? Well, there’s no actual salami in this recipe, it just looks like salami! It’s a delicious combination of chocolate, cookies, and nuts! It’s so easy to whip up and it would also make a nice gift!
Servings 10 -12
- 8.8 oz / 250 g bittersweet/semi-sweet chocolate, chopped (I use couverture chocolate)
- ½ cup (113 g) unsalted butter
- 7 oz / 200 g plain vanilla cookies, coursely crushed
- 2 tablespoons milk
- 2 oz / 56 g walnuts, coarsely chopped
- 2 tablespoons cognac/brandy (optional)
- a pinch of salt
- powdered sugar (for the coating)
Melt the chocolate and butter together in a bowl over a pot of just simmering water. Stir until they've melted.
Add all the remaining ingredients except for the powdered sugar. Mix until well combined.
Spread the mixture onto a sheet of plastic wrap and shape into a log. Fold the plastic wrap over and shape like candy by rolling it back and forth a few times. Tie the ends.
Put it in the freezer for an hour to firm up. When it sets, the bottom is slightly flat. Take it out of the freezer and roll it again to make it all round.
Remove the plastic wrap and rub it with the powdered sugar. For an authentic salami look, wrap it with kitchen twine.
You can store this chocolate salami in the refrigerator for up to 2 weeks or the freezer for up to 2 months.
To freeze, wrap it well in plastic wrap and then put it in a freezer bag or freezer-safe container. Then slice it and allow it to soften up a bit at room temperature. Or, you can put it in the refrigerator a day before to thaw.
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