Put the biscuits into a transparent bag and crush them with a meat tenderizer or a rolling pin (I have no preferences). Carry out this step by hand, so as not to break up the biscuits too much: one of the characteristics of the chocolate salami is precisely the presence of clearly visible pieces of biscuit in each slice.

Set a heat-proof bowl above a pot of barely simmering water, there should be only a few small bubbles per second. The edges of the bowl should be fully within the pot, but not touching the water. Add the eggs and stir continuously until they begin to thicken. At this point, the eggs will no longer be raw.

Add the chocolate and mix well until it’s all melted. Let it cool for 5 minutes.

While the egg and chocolate mixture cools, work the butter until creamy, then add the sugar, cocoa powder, and rum. Mix well until you get a smooth and homogeneous cream.

Mix this cream with the egg and dark chocolate mixture. Then add the crumbled biscuits and mix well.

Put the mixture in the center of the sheet of parchment paper, and try to give it the typical shape of salami, helping you with your hands and with the parchment paper itself. Roll up the baking paper and then proceed in the same way with aluminum foil, where you will have to lay the “salami” wrapped in the baking paper.

Let your chocolate salami rest in the refrigerator for at least 4 hours.

Once it has hardened, remove the paper and roll it in icing sugar.

Slice and serve your delicious Chocolate Salami!