Ingredients
- 200 g dark chocolate (85%)
- 150 g ghee (smooth)
- 2 eggs
- 150 g nuts (almonds, walnuts, hazelnuts, ...)
- 40 g hazelnut meal
- 150 g granulated sugar of your choice
- 3 tbsp rum
- 2 (or more) tbsp icing sugar for decoration
Servings: slices
Instructions
- In the Bain-Marie melt the chocolate and let it cool a little bit.
- In another bowl add the smooth ghee and the sugar of your choice and whip the two of them with an electric hand-mixer until creamy. Add the rum.
- Add one after the other the two eggs continuing to beat the cream until it is smooth and fluffy.
- Now you can add the melted chocolate and incorporate it well.
- Add the choice of nuts and the hazelnut meal and stir now with a wooden spoon until all is well combined.
- Transfer the dough on a parchment paper and roll it into a sausage. Close the parchment paper around it and close the ends. Transfer the sausage into the fridge. Leave it over-night.
- The next day take the chocolate sausage out of the fridge and open the parchment paper. The sausage is hard but still a little soft - like a real salami. Roll it in some icing sugar.
Recipe Notes
I used Xylitol, but any other is good as well. For the decoration it should be white sugar as e. g. coconut sugar doesn't give the right look.
Use vanilla cookies or butter cookies (paleo version) instead of the nuts, if you don't like or can't eat nuts.
Store the sausage in an air-tight container for a week in a cool place. It is possible to freeze the sausage as well.
Children in the house? Omit the rum and use orange juice instead.
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