Chocolate Salami (salemi de chocolate)

From https://patijinich.com/chocolate-salami/

I used Mayan cocoa from Savory Spice Shop for a touch of cinnamon. The recipe made 2 long 2” diameter logs and another half a log. I also froze them overnight before putting the powdered sugar on so it wouldn’t melt and disappear.

8 ounces bittersweet chocolate

1 tablespoon unsweetened cocoa powder

3/4 cup unsalted butter

2/3 cup sugar

1/2 teaspoon vanilla extract

5 egg yolks

12 ounces Maria Cookies broken into small pieces

1/2 cup pecans lightly toasted and coarsely chopped

confectioners' sugar

In a double boiler set over simmering water, melt the chocolate and cocoa powder along with the butter. Remove from the heat, stir, and transfer the mix to a large bowl. Add the sugar and vanilla and combine. Slowly add the egg yolks, one by one, mixing very well after each addition. Fold in the broken cookie chunks. Fold in the pecans. You will have a moist and chunky, rough looking mix.

Cut two pieces of waxed or parchment paper of about 15" length. Spoon half of the mixture onto each piece of paper. Shape them into logs with your hands and roll them in the paper to give them a salami shape of about 2" thickness. To finish, twist the ends of the paper in opposite directions. Wrap each one in a layer of plastic wrap. Place them in the freezer for about 2 or 3 hours or until frozen. (Store in the freezer.)

Remove them from freezer and roll each log in confectioners’ sugar to make the slices resemble salami before serving. Put back in freezer until ready to serve. Chocolate salami will keep in the freezer, tightly wrapped, for about 6 months.

Remove from the freezer about 10 minutes before you want to slice it. Slice them as thin or thick as you like to serve.