Instructions:
1. Prepare the Cookies:
Place Maria’s cookies in a food processor and pulse until finely crumbled. If you don’t have a processor, put the cookies in a plastic bag and crush them with a rolling pin.
2. Toast the Walnuts:
In a dry skillet, toast the chopped walnuts over medium heat for 3-5 minutes, stirring frequently to avoid burning. They’re ready when they turn golden and fragrant.
3. Melt the Chocolate:
In a pan over low heat, melt the chocolate chips with the heavy cream and diced butter. Stir constantly until the mixture is smooth and fully melted.
4. Combine Everything:
Remove the pan from heat. Stir in the crumbled cookies and toasted walnuts until fully combined.
5. Shape the Salami:
Spread a large piece of plastic wrap on a flat surface. Spoon the chocolate mixture onto it and shape it into a log, like a salami. Wrap it tightly, twisting the ends to secure it.
6. Chill:
Refrigerate the chocolate salami for 2-3 hours, or until firm.
7. Serve:
Once chilled, unwrap the chocolate salami and roll it in powdered sugar for a “salami” look. Slice into rounds and enjoy!
Pro Tips:
- Use high-quality chocolate for a richer flavor. Dark chocolate works well for a less sweet version.
- Toast the walnuts carefully—keep an eye on them while toasting, as nuts can burn quickly.
- Chill the salami thoroughly for easier slicing and a firm texture. If you’re in a hurry, pop it in the freezer for about 1 hour.
- For added flavor, try adding a splash of vanilla extract or a pinch of sea salt to the chocolate mixture.
- Store leftovers in the fridge, wrapped in plastic, to maintain freshness for up to a week.
Nutrition Information (per serving, based on 12 servings):
- Calories: 270
- Fat: 18g
- Carbohydrates: 24g
- Protein: 3g
- Sugars: 15g
- Fiber: 2g
- Sodium: 45mg