Chocolate Salami – An Italian Christmas Dessert Favorite
HOLIDAY FAVORITES – DESSERT – ITALY – PORTUGAL
This recipe combines a variety of textures and flavors, encased in rich chocolate.
Despite its name, there’s no meat involved in chocolate salami. The dessert mimics the appearance of salami with its cylindrical shape and speckled interior made from pieces of broken biscuit cookies and nuts.
I first encountered this dense chocolate dessert in southern Italy at a friend’s holiday dinner, (and of course asked for the recipe), but it has roots in both Italy and Portugal. I’ll let those two countries battle culinary ownership while I enjoy another slice… 🙂 In Italy, it’s known as ‘salame di cioccolato’ and in Portugal as ‘salame de chocolate’ a version that often includes Port wine. Both combine simple ingredients like chocolate, biscuit cookies, nuts, and sometimes alcohol to create a rich, dense dessert. There are many local and personal variations–and they are all delicious!
Over time, the chocolate salami recipe traveled across Europe and the oceans and has gained popularity for its delicious taste and no-bake preparation on holiday tables worldwide. I hope it becomes an enjoyable addition to yours as well!
Chocolate Salami
18 servings
Ingredients:
- 3½ ounces good-quality dark chocolate
- ¼ cup milk
- 7 tablespoons soft butter (use good quality; add ¼ teaspoon salt if unsalted)
- 2 cups social tea biscuits (European “digestives”), broken into pieces
- ¼ cup fine sugar
- ¼ cup unsweetened Dutch-processed cocoa, sifted
- 1 pinch salt
- ¼ cup finely chopped pistachios (optional; can substitute with walnuts, hazelnuts, or almonds)
- ¼ cup powdered sugar (for coating)
Optional Flavor Add-Ins:
1 teaspoon vanilla extract
1-2 tablespoons rum, brandy, or orange liqueur (replace milk)
Instructions:
Toast the Nuts: If using nuts, spread them on a baking sheet and toast in the oven at 350°F for 5-8 minutes until golden. Remove and let cool, then chop finely. This helps bring out the flavors!
Prepare Chocolate Mixture: In a microwave or using a bain-marie or double boiler, melt the chocolate, milk, and butter together until smooth. If microwaving, heat in 20-second bursts to avoid overheating the chocolate.
Combine Dry Ingredients: In a large bowl, mix the broken biscuits, sifted cocoa, sugar, salt, and toasted nuts.
Mix: Pour the melted chocolate mixture into the dry ingredients. Stir well to combine. If the mixture seems too dry, add a little more warm milk.
Shape and Chill: Pour the mixture onto a large piece of parchment paper. Roll into a log about 11-12 inches long. Wrap tightly and refrigerate for 2-3 hours or overnight.
Finish: Before serving, roll the chilled log in powdered sugar. Tap it in a bit. Slice and serve.
Storage: Refrigerate wrapped well for 3-4 days or freeze for up to three months. Thaw slightly before slicing for easier cutting.
Notes:
Alcohol can be a creative addition, replacing some of the milk for an adult version of this dessert. Kahlua, Irish Cream, and Chocolate Liquor are good choices but feel free to experiment.
Chocolate type: You can use dark chocolate, milk chocolate or a combination of milk and dark chocolate. Ensure it’s of good quality.
Enjoy!
