Get the Cookies Ready: To make fine crumbs, either pulse Maria's cookies in a food processor or put them in a plastic bag and smash them with a rolling pin.
Nuts Toast: For about three to five minutes on medium heat, or until fragrant, toast the finely chopped walnuts in a dry skillet. To keep from burning, stir often.
Chocolate Melt: Melt the chocolate chips in a skillet over low heat with the heavy cream and diced butter. To melt the chocolate and make sure the mixture is smooth, stir regularly.
Take the chocolate mixture from the heat and whisk in the crumbled cookies and toasted walnuts until everything is incorporated.
Transfer the chocolate mixture onto a big piece of plastic wrap and set it on a level surface. Shape the salami accordingly. Roll the ingredients firmly into a log or salami form with the aid of the plastic wrap. To ensure a tight seal, twist the plastic wrap's ends around the log.
Ready, Set, Chill! To make chocolate salami firm, refrigerate for at least two to three hours.
Wrap up and enjoy! Once the chocolate salami is unwrapped, coat it evenly by rolling it in powdered sugar. Before serving, cut the salami into rounds.
