Updated: Jun 20, 2020
300g dry plain biscuits (shortbread)
200g dark chocolate
1 shot of rum (optional)
Crumble the biscuits coarsely. Use your hands to do this, because you have to “feel” the big cookie pieces inside the salami when you eat it. Melt the chocolate in a bain marie and set aside.
Whisk the butter with the sugar, adding the eggs. Mix well until you get a smooth and homogeneous cream. Add the chocolate (room temp.) and rum (optional). Combine the chocolate mixture with the cookies.
Place the sticky mixture on a baking sheet and try to give it a cylindrical shape. Once you have given the right shape, roll it in the parchment paper (better cling wrap) to form a salami. Tighten firmly to the sides, then roll it in the same way in the aluminum foil. Cool it in refrigerator for 4 hours.