Rompere i biscotti secchi grossolanamente.
Sciogliere il cioccolato fondente a bagnomaria, aggiungere l’olio di semi e il latte e mescolare bene il tutto.
Unire la farina di cocco ai biscotti e amalgamare, quindi unire la crema di cioccolato fuso e mescolare nuovamente il tutto.
Trasferire il composto su un foglio di carta forno inumidito e strizzato, avvolgerlo stile caramella, chiudere le due estremità con spago da cucina e legarlo con altro spago come un classico arrosto, stringendo leggermente (in questo modo si verrà a creare la tipica forma panciuta del salame), quindi trasferire in frigorifero e lasciare riposare per almeno 3-4 ore.
Trascorso il tempo rimuovere spago e carta forno e legare nuovamente con spago da cucina, in modo da ottenere visivamente l’effetto di un vero salame, quindi spolverare bene la superficie con zucchero a velo.
dolci
Il salame del pasticciere
- Colazione
- Pranzo
- Merenda
- Cena
Ricetta per
4 Persone
25 minTempo di preparazione
4 h e 25 minTempo totale
SempliceDifficoltà
Ingredienti
150 grCioccolato fondente
70 grLatte
60 grOlio di semi
50 grFarina di cocco
180 grBiscotti secchi
q.b.Zucchero a velo
Di: Christian Frapolli
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