Chestnut biscuit salami is a no-bake dessert, it’s ideal for those who would like to keep Christmas simple. It may have been inspired by the Italian chocolate salami; its creator probably felt the urge to rethink the original recipe by using an ingredient, which is loved by many Hungarians.
Chestnut puree often appear in Hungarian cakes and pastries, it’s also a popular filling of beigli baked for Christmas. In Hungary it can be obtained in 250 gram frozen blocks. In this recipe (source: Andi konyhája) chestnut puree is combined with biscuit crumbs, chocolate, butter and cocoa. You can use store-bought biscuit crumbs, or you can make your own by crushing the biscuits with a rolling pin or in a blender.
- 500 g (~17 2/3 oz) fine biscuit crumbs
- 250 g (~8 3/4 oz) chestnut puree
- 150 g (~1 1/4 cups) powdered sugar
- 250 g (~8 3/4 oz) butter
- 100 g (~3 1/2 oz) semi-sweet dark chocolate
- 3 tbsp cocoa powder
- 1 tbsp rum
- approx. 100 ml (~1/2 cup) milk
- 50-80 g (~2/3-1 cup) shredded coconut
Melt butter and chocolate either in a microwave or over a pot of simmering water.
In a large bowl combine biscuit crumbs, cocoa and powdered sugar.
Once melted and smooth, add the chocolate mixture to the biscuit crumbs together with the chestnut puree, rum and 50 ml (~1/4 cup) of milk. Add more milk in batches if necessary (the total amount may be between 50 and 100 ml – 1/4-1/2 cup) until you get a figurable dough.
Divide the dough in two and shape them into logs. Roll the two logs in shredded coconut. Transfer them on a tray and put them in the fridge for 2-3 hours. Before serving, let the chestnut salami biscuit rest on the counter for 15-20 minutes in order to become soft.