A fun, new take on the classic Chocolate Salami dessert
Course: Dessert, Tea Time
Cuisine: Italian, Portuguese
Keyword: chocolate, matcha, pistachios, tea biscuits, white chocolate
1egg + 1 egg yolk
175gregular tea biscuits
2tbsppowdered sugar, for coating
Crush the cookies and pistachios into small-medium sized pieces and place them in a bowl.
Fill the bottom part of a double boiler halfway with water and over medium heat, bring to a simmer. Alternatively, use a small pot with water and place a glass bowl on top of it. Make sure that the bowl’s bottom doesn't touch the water in the pan.
With the heat set to low-medium, add the white chocolate in chunks or pieces and butter to the top pot/glass bowl and stir until it melts. In another small bowl, mix the egg and egg yolk until smooth.
Slowly add the eggs to the melted chocolate, stirring constantly with the heat on, until it looks like a custard (aprox 2-4 minutes).
Remove from the heat and add the Matcha powder. Mix well until all lumps are gone.
Fold the white chocolate-Matcha mixture into a clean bowl together with the broken cookie pieces. Let the mixture sit for 5 minutes so it can cool down and be formed into a shape.
Use a large piece of parchment paper, or wax paper to roll the chocolate mixture into a log (about 2.5 inch diameter). Twist the ends of the paper and roll a large piece of foil on top to keep it in place. Refrigerate for at least 4-6 hours or overnight until it's completely set.
When you are ready to serve, unwrap the Salami, cut away the edges, and sprinkle a little bit of powdered sugar. Slice and serve!
Store in the refrigerator for up to 1 week or in the freezer for a month (thaw in the fridge).