Cold Weather And Sinus Headaches

chocolate salami

INGREDIENTS (serves 4):
2 eggs (or egg yolk that)
150g chocolate biscuits 100g crushed


50g sugar 50g butter 2 tablespoons rum

PREPARATION:

Let the butter out of the refrigerator so that it soften at room temperature, and meanwhile the crushed biscuits in a large bowl. Dissolve in water bath chocolate fondant and knead it with a wooden spoon, until it becomes creamy and without lumps and let it cool.

When the butter is quite soft, knead in cream with a spatula, gradually adding the sugar the eggs, the chocolate melted and cooled down now, and the Rum . Mix well the mixture
and pour into the bowl where the cookies have crumbled, mixing and blending thoroughly. At this point you've got the dough for your chocolate salami and now it's up to you to decide if you want to make a big sausage with all the dough, or divide the dough into two smaller ones.

To give it the classic form of the sausage, you have to put the dough into a sheet of baking paper to roll in the dough to give it a cylindrical shape. Wrap the sausage then pressed into the foil and place in refrigerator until it is wrapped so hard (at least two or three hours) and then is ready to be sliced or brought to the table whole and should be sliced \u200b\u200bbefore your guests or guests.

COUNCIL

This dessert is best to use simple biscuits, such as biscuit, to avoid further complicating the taste and texture of sweet and tasty enough calories. Another important aspect is the quality of butter, which must be fresh and of excellent brand as much affect the taste of the cake itself. Also, if you do not feel like putting alcohol in the sweet, you can replace the Rum with the 'Rum aroma, found in vials at the supermarket.

Luca 3D