I am very excited about today’s recipe, as it is such a classic of Italian cooking. I cannot believe I haven’t shared it already! Chocolate Salami is found in many regions in Italy and there are many variations to the recipe, depending on where you are eating it. The base is always the same: chocolate and cookies (that make up the white flecks of fat in salami). Some versions include cocoa powder, others use only cookies and no nuts, others use almonds etc. Today I will share with you my version, made with melted dark chocolate, toasted hazelnuts and rum. It is devine! It is also very easy and quick to make and it does not require baking, so you really have no excuses… you must give it a go! To make it look more like a salami, roll it in icing sugar and tie it up with kitchen string… It is also a fun treat for the kids… I love to see their faces when I cut it the first time they eat it. Also, check out my Eggless Chocolate Salami, for an eggless alternative. Enjoy!
Chocolate Salami - a classic Italian dessert with the wow factor made with chocolate, cookies and nuts. Perfect for kids and adults alike!
- 250 gms – 9 oz. plain cookies like Digestive or Scotch Fingers
- 50 gms – ¼ cup toasted hazelnuts halved
- 2 eggs
- 150 gms – 2/3 cup butter softened
- 100 gms – ½ cup granulated sugar
- 200 gms – 7 oz. dark chocolate melted and cooled
- 2 tbsp rum or milk
- Icing sugar
Beat the butter with the sugar. Add the eggs and beat to incorporate.
Add the melted and cooled chocolate and rum (or milk) and mix well.
Fold in the crushed cookies and toasted halved hazelnuts.
Roll it tight in aluminium foil and place it in the fridge to harden for at least 3 hours (better if overnight).
You can use some kitchen string to tie it up like a real salami if you like.
If you are allergc to nuts, you can substitute the hazelnuts with the same amount of cookies.
This recipe uses raw eggs, so please be careful. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially if you have a medical condition. Do so at your own risk, or use pasteurised eggs.