Chocolate Anisette Salami: Four ingredients are all you need to make these decadent dark chocolate cookies made with Sambuca and anisette cookies. Perfect for holiday gift giving!
You’re probably thinking, “What the heck is Chocolate Anisette Salami?” Well technically, it’s dark chocolate, sweetened condensed milk, anisette sponge cookies and a little bit of Sambuca, but I refer to this decadent dessert as PURE. CHOCOLATE. LICORICE. HEAVEN.
When I was younger, we didn’t get to see my fraternal Italian grandparents very often, but when we did my grandmother would always have anisette toast ready for the offering and to this day licorice is still one of my favorite flavors.
So when I saw a recipe for Chocolate Salami several years ago in a Better Homes and Garden Magazine using shortbread and amaretto, I knew in an instant that I wanted to recreate this recipe using the flavor of anise.
I am SO glad I finally made this recipe for Chocolate Anisette Salami this year for my holiday cookie platter! These chocolate “cookies” were delicious and so quick and easy to make.
How do you make Chocolate Anisette Salami?
Simply melt some dark chocolate, add the condensed milk, and Sambuca; then stir in some chopped up anisette sponge cookies. If you don’t like the flavor of anise, you can substitute any cookie or flavoring you wish like vanilla or almond extract.
As you can see, I wasn’t very good at shaping the log into a completely round circle to resemble salami, but rather more of a “biscotti” shape. No worries, just do the best you can; then roll the log in confectionary sugar and refrigerate overnight before slicing.
Keep stored in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months, if they last that long! ~Enjoy!
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Chocolate Anisette Salami
- 12 oz. Dark Chocolate
- 14 oz. Sweet Condensed Milk
- 10 Anisette Sponge Cookies
- 1 tsp. Sambuca
- Confectioners Sugar, for dusting
- Combine the chocolate and sweetened condensed milk in a medium bowl and microwave on high for 30 seconds; then heat in 15 second increments until the chocolate is melted.
- Cut the sponge cookies into small cubes and stir the cookies and Sambuca into the chocolate. (Do not add any of the fine cookie crumbs or the salami will become crumbly).
- Let stand at room temperature for approximately 15 minutes until the mixture is firm enough to shape. (I put mine in the refrigerator so it was easier to work with).
- Sprinkle a large sheet of parchment paper with confectioners sugar and shape the chocolate mixture into a 12-inch log. Wrap the log in the parchment paper and chill for at least 8 hours or overnight.
- Slice into 1-inch thick slices.
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