Chocolate salami with vasilopita leftovers. Chocolate salami with vasilopita leftovers The vasilopita has fulfilled its purpose. It gathered everyone around the table (after all this much food, not even a drill seargeant could accomplish that feat faster and more efficiently), it reminded us that we share with "Christ" and with the poor, it brought to mind how to easily divide one circle. The salami can be kept frozen for up to a month, but if you plan to freeze them for that long, wrap the logs with plastic wrap to prevent odors or freezer burn.
You can have Chocolate salami with vasilopita leftovers using 6 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Chocolate salami with vasilopita leftovers
- It’s 400 g of vasilopita, about.
- Prepare 200 g of chocolate for melting.
- It’s 200 ml of heavy cream.
- It’s 260 g of chocolate glaze (optionally, either store bought or homemade).
- It’s 80 g of hazelnuts.
- It’s 50 g of sultana raisins.
This is a classic Russian Chocolate Salami recipe. There are also Italian chocolate salami, a Portuguese version, and some other variations of the recipe. Other versions are made with the addition of different ingredients such as eggs, condensed milk, liquor, and/or dried fruits. Combine the tea biscuits, almonds, and cocoa powder in a large mixing bowl.
Chocolate salami with vasilopita leftovers step by step
Place the vasilopita into a spacious bowl cut into pieces (relative in size and slightly larger to the pieces that you would have cut the biscuits of the traditional chocolate salami)..
Place the raisins in a little tepid water to soak and get soft..
Beat the heavy cream into a whipped cream that is not firm. It shouldn't get foamy, it should only "rise" a little and set but still remain thick..
Empty it into the bowl with the vasilopita pieces to cover them. Let it drip between them and then mix it so all pieces are well soaked..
Add the raisins. Let everything rest for a quarter of an hour to twenty minutes (the fresher and fluffier the vasilopita still is, the less time it requires)..
Then add the chocolate that you have melted in a bain-marie and mix well once more. If you are NOT going to use a glaze around the salami, this is the time to add the hazelnuts into the mixture, coarsely chopped..
Of course, you can flavor it and make it more tempting by adding a drink (liqueur or brandy) exactly as in the usual chocolate salami..
Spread a piece of aluminum foil on your worktop and a piece of greaseproof paper on top of that. Then place the mixture on the greaseproof paper and bringing the two edges of the greaseproof paper together, shape it into a roll accoring to your tastes. The aluminum foil will make this task easier and the greaseproof paper will keep it from directly coming into contact with the sweet..
Place the salami into the fridge for at least half an hour..
If you want to make the salami even more delicious when you take it out of the fridge place it on a rack (with a plate underneath it) and pour a chocolate glaze over it, turning it around so that it is fully covered..
In this case, you HAVEN'T added the hazelnuts into the mixture (or you have only put a small portion of them) and you use them (more finely chopped for this) for sprinkling on top of the chocolate glaze..
Set aside for an additional half hour for the glaze to set and serve… The vasilopita will not cease amazing you..
Pour the cognac and raisins into the mixture along with the butter and condensed milk. Potato and Salami Croquettes L'Antro dell'Alchimista. In a medium bowl, beat until creamy butter, add sugar and milk and combine, add melted chocolate and cocoa and combine, then add eggs beat together, fold in broken cookies. We recommend storing it pre-sliced for easy defrosting, or just eat it frozen! It's positively delicious and packed with rich chocolate-rum flavours, a perfect weekend indulgence alongside a cup of tea or to show off at a dinner party.
