Low-FODMAP Chocolate Salami Dessert Logs; Gluten-free

This is a rich and delicious low-FODMAP chocolate dessert log recipe that goes well on any table.

Store a few low-FODMAP Chocolate Salamis in the freezer, and you have the perfect accompaniment to your cheese plate at any party.

Not only are low-FODMAP Chocolate Dessert Salamis easy to make, but they are so much fun to serve and share.  Wrap yours in string to fool your special someone at Valentine’s Day or over the holidays!

You may also love:

• low-FODMAP Flourless Chocolate Cake
• low-FODMAP Double Chocolate Chewy Cookies
• low-FODMAP Molten Chocolate Lava Cake
• low-FODMAP Nilla Wafer Cookies
• low-FODMAP Chocolate Peanut Butter Rice Crisp Balls

Or check out over 300 more low-FODMAP, IBS-friendly recipes on the blog!

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Chocolate Salami Dessert Logs; Gluten-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Yield: 2 chocolate logs

Serves 14 one inch slices

Prep:10 min

Chill time: 2 & 1/2 hours

Cook time: 5 min

Bake time: 5 min

Bake: 350 F

Total time: About 3 hours

modified from: https://www.foodnetwork.com

Ingredients

• 1/2 heaped cup sliced almonds (70 g)
  • 12 g is one low-FODMAP serving
• 1/2 heaped cup chopped hazelnuts, skins removed (70 g)
  • 15 g is one low-FODMAP serving
• 1 heaped cup low-FODMAP dry cookies (like my low-FODMAP Vanilla Wafer Cookies), coarsely chopped
• 6 tablespoons unsalted butter, cut into pieces, at room temperature
• One 12-ounce (340 g) bag semisweet chocolate chips
• ¼ cup brewed coffee or espresso (adds to the overall chocolate taste)
• 1 teaspoon orange zest (about 1/2 orange)
• 1/2 cup confectioners’ sugar, for dusting

Directions

• Preheat oven to 350 F
• Lay your chopped cookies and nuts, as a single layer on a baking sheet
• Toast for about for 4-5 minutes until lightly brown; let cool
  • Be careful that the nuts may cook faster than the cookies if cut very thin, watch so they do not burn
• Place butter and chocolate in a double boiler, or in a saucepan over a second pot of simmering water
• Stir until the chocolate has melted and the mixture is smooth, about 5 minutes. Be careful not to burn the chocolate or it will become brittle and the logs will crumble with cutting
• Remove from heat and stir in the coffee or espresso until smooth
• Add the almonds, hazelnuts, low-FODMAP dried cookie pieces and orange zest, and stir until combined
• Cover the pot and refrigerate until the chocolate is firm but moldable, about 1 & 1/2 hours
• Invert the chocolate onto wax or plastic wrap and separate into half
• Place first half of the mixture in the center of a large piece of plastic wrap
• Using a spatula, form the mixture into a log, about 7 inches long and 2 inches in diameter
• Roll up the log in the plastic and twist the ends to seal
• Roll back and forth on a work surface a few times to make the log evenly round
• Repeat with the remaining chocolate mixture
• Refrigerate the logs until firm, about 1 hour
• When ready to serve, remove from plastic and roll in confectioner’s sugar
• Slice as desired
• Can also be frozen for up to 1 month