Step 1

In a large mixing bowl, mix the softened butter with 2 1/2 Tbsp. powdered sugar until creamy and smooth.

Step 2

Chop the gianduja chocolate and dark chocolate coarsely and melt in a double boiler. Let the melted chocolate cool, then add to the butter while stirring.

Step 3

Coarsely crumble the cookies, moisten them with a little milk and sprinkle some rum on them for flavor.

Step 4

Mix the cookies with the chocolate cream and let harden in the refrigerator until the mixture reaches a consistency that is easy to work with (around one hour).

Step 5

Shape 12 small "salami" cylinders, place on squares of parchment paper, and wrap around each cylinder. Next wrap each in aluminum foil twisting the ends like candy wrappers, this compacts the mixture well. Refrigerate for at least 2 hours. Unwrap, dust with powdered sugar, then "tie" them with kitchen string, like salami.