I've tried different versions of a Chocolate Salami, and I always loved my mom's version the best. This is not a low fat dessert situation, but using quality ingredients makes it decadent and forgiving. 

Ingredients:

• 1 can condensed milk 
• 1.5 sticks butter 
• 2 premium baking bars ( I use Ghirardelli, one 60% cacao and one either 75% or 100%), or about 8 ounces
• 1 cup sugar ( I use raw sugar, you can use coconut sugar instead) 
• 2 eggs 
• 1/4 tsp vanilla extract 
• 2 Tbs cocoa powder 
• 3 Tbs milk 
• 500 grams ( I used two bags) of animal crackers. I don't like to put them in a food processor to break them up, that makes them too small, I just roll them in a bag with a rolling pin to make them as small as I like.  The animal crackers are the best consistency for this recipe. They are hard, so they wont lose their shape when you cut into the log later, and they're not too sweet.  You can totally make this GF with GF animal crackers
• 2 heaping cups chopped toasted nuts. I use walnuts. But, you can substitute with your favorite ones, I just like the walnut flavor with the chocolate and cookies. I always toast walnuts to bring out the flavor. 
• 1/2 cup or so of powder sugar 

Directions:

In a large pot melt sugar, butter, chocolate bars, and vanilla extract. In a small bowl mix the cocoa powder with a little milk and then add it to the pot with the remainder of the milk. Let everything melt together. As the that's melting on low heat, in another bowl lightly whisk the eggs. The eggs need to be added to the chocolate, but if you put them in to the hot chocolate mixture, they will separate.  To prevent that, add three tablespoons of the chocolate mixture to the eggs as you whisk. Then add the egg mixture to the rest of the chocolate mixture. Cook for 2 minutes. 

Take the pot of goodness off the heat and add the chopped nuts and the animal crackers to it. Mix it all together and if you taste this, you won't be able to put the spoon down! It's so good. 

This recipe makes three logs, salami sized (about 10 inches long).  Prep three pieces of parchment paper that are double the size of the salami, as the mixture cools. 

Spoon out a third of the mixture onto parchment paper in a shape of a salami. Using the parchment paper roll it into a log, about 10 inches long and 2.5 inches in diameter.  You want to wrap the parchment paper tight around the log. Twist the ends of the parchment paper. Roll the logs on the table, pressing the log together and getting that salami shape. Place in the freezer over night. I just store the logs in there until I'm ready to serve them. 

Once you're ready to serve, unwrap the parchment paper, It will be a sticky mess.  Have a plate with powder sugar ready to roll the logs in. I find it easier to cut when the log is rolled in it rather than just dusted with the powder sugar. We did both, so lets stick to rolling it in the powder sugar. Cut in about 1/4 inch thick pieces to serve. 

Confession - I ate half of one, in one sitting. sigh....