Method

Place the raisins in a small bowl and cover with warm water.  Let them sit for least 20 minutes to plump.

Meanwhile, place chocolate and butter in a bowl over a pot of simmering water (or a double boiler). Make sure the water does not touch the bottom of the bowl and that the water does not boil. It should only be at a very low simmer.  When the chocolate has melted, add the sugar, almonds, biscuits and drained raisins and combine.  Remove the bowl from above the water and then carefully stir in the egg yolks.  Let the mixture cool completely.

When cool enough to handle, shape the chocolate into a salami and wrap well in plastic.  Refrigerate until firm.  This may take several hours. To serve slice the salami into rounds and serve with a dollop of whipped cream on the side.  

Contributor: gianna garofalo for gisella isidori

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