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Light Chocolate Salami, the extra light version of the famous dessert is even better than the original but is much lower in calories

Light Chocolate Salami, the extra light version of the famous dessert is even better than the original but is much lower in calories

Light chocolate salami recipe. Streetfoodnews.it

How to prepare delicious chocolate salami with a lighter and better version of the original.

I Chocolate salami It is a classic dessert with uncertain origins, perhaps born at the beginning of the 20th century in Portugal, while the Italian version appears to have been developed in Sicily.

Today, it is perhaps one of the most appreciated desserts by adults and children alike, even if people often avoid making it at home due to the ingredients used in preparation. Raw eggs Which, as many already know, can cause a series of serious diseases such as salmonellosis.

But don't worry, because what we want to propose today is a copy that, in addition to being much lighter than the original, Does not involve the use of eggs Therefore there is no risk to health.

Furthermore, we will use erythritol as ingredients instead of sugar, as well as low-fat ricotta or alternatively, Greek yoghurt can also be used.

ingredients

  • 240 grams of low-fat ricotta or Greek yogurt
  • 260 grams in plasmon
  • 100 grams of erythritol
  • 120 grams dark chocolate 70%
  • 30 grams of bitter cocoa powder
Chocolate salami recipe without eggs
Chocolate salami recipe without eggs. Streetfoodnews.it

Light chocolate salami recipe

Let's start there Preparing light chocolate salami Solution Dark chocolate In a water bath. If we do not have the appropriate tool to melt chocolate, we heat water in a pot and then put another pot inside it with the chocolate inside. Stir occasionally until completely dissolved.

In a fairly large bowl Mix the ricotta and erythritol together. When the erythritol is completely dissolved, We also add cocoa And the Melted chocolate Then we work until it is incorporated into the dough. At this stage, we break the plasmon biscuits roughly, add them to the dough, then mix gently to avoid breaking them, but try to distribute them evenly.

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Transfer the mixture to A sheet of baking paper He rolled it, trying to give it the typical salami shape. Finally we seal the edges by rolling up the edges of the baking paper as you would with candy paper.

In the classic version, the chocolate salami is placed in the refrigerator and then taken out for a few minutes before being served to the table, but this light version just needs to rest. In the refrigerator for about 4 hoursBut it will be ready to enjoy when needed. If there are any leftovers, keep them sealed in the refrigerator for a maximum of two days.