A classic Italian no-bake dessert, Chocolate Salami combines chocolate, biscuits, and hazelnuts rolled into a sliceable sweet treat.
I’m very excited about this recipe, as it’s such a classic of Italian cooking. I can’t believe I haven’t shared it already!
Chocolate Salami is found in many regions of Italy, and you’ll find plenty of variations depending on where you eat it.
The base stays the same. Chocolate and cookies create the white flecks that resemble the fat in salami. Some versions include cocoa powder. Others skip nuts and rely only on cookies. Almonds also appear in many family recipes.
If you prefer to leave out eggs, you can also try my Eggless Chocolate Salami as an alternative.
Here I’m sharing my Chocolate Salami, made with melted dark chocolate, toasted hazelnuts, and rum. It’s divine! It’s also very easy and quick to make, and since it doesn’t require baking, you really have no excuses. You must give it a go!
To make it look even more like a real salami, roll it in icing sugar and tie it with a kitchen string.
It’s such a fun treat for the kids. I love seeing their faces when I cut into it for the first time, and they realise it’s actually chocolate. Enjoy!
Why We Love Salame di Cioccolato
- Thick or thin slices make a perfect snack with coffee or an afternoon cup of tea.
- Light biscuit crunch stands out against the smooth chocolate coating.
- Simple pantry staples turn into a chilled chocolate dessert with contrast and crunch.
Key Ingredients for Chocolate Salami
Dark Chocolate
Deep cocoa flavour with a smooth, creamy texture. Chocolate around 60–70% cocoa works well, and you can also use semi-sweet chocolate chips such as Guittard for balanced sweetness with a slight hint of bitterness.
Plain Cookies
Plain biscuits create the speckled pattern inside each slice and add a light biscuit crunch. Digestive biscuits or scotch fingers work well because they keep small pieces and soften slightly in the chocolate mixture.
Butter
Butter adds richness and helps the mixture set into firm slices once chilled. Unsalted butter keeps the flavour balanced and lets the chocolate remain the main taste.
Toasted Hazelnuts
Add a nutty taste and a gentle crunch that contrasts with the chocolate and biscuits. Fresh whole hazelnuts with a sweet aroma usually have the best flavour.
Find the complete list with measurements in the recipe card below.
How to Make Chocolate Salami
Step 1: Coarsely crush the cookies and set them aside.
Step 2: Beat the butter with the sugar until well combined. Add the eggs and beat again until fully incorporated.
Step 3: Add the melted and cooled chocolate and the rum or milk, then mix well until smooth.
Step 4: Fold the crushed cookies and the toasted hazelnut halves into the mixture in a large bowl.
Step 5: Transfer the mixture onto a sheet of baking paper and shape it into a salami.
Step 6: Roll it tightly in aluminium foil and place it in the fridge to firm up for at least 3 hours. Leaving it overnight will give the best texture.
Step 7: Once firm, roll the outside of the salami in icing sugar until fully coated.
Step 8: Slice and serve.
Frequently Asked Questions
Almonds, pistachios, or walnuts can replace hazelnuts. Almonds add a firmer bite, pistachios bring gentle sweetness and colour, and walnuts give a softer texture with a deeper nut flavour.
Yes. Replace the rum with 2 tablespoons of milk, as listed in the ingredients. Milk adds moisture to the mixture so the chocolate and biscuit pieces combine smoothly, helping the log hold together once chilled.
Press the mixture firmly while shaping the log, and keep biscuit pieces slightly chunky. A compact chocolate log with visible biscuit pieces helps the slices hold together evenly when cut.
Yes. Eggs help bind the mixture, but alternatives such as sweetened condensed milk, mascarpone, or thick cream can also hold the biscuits and chocolate together if you prefer an egg-free option.
Extra Help from the Kitchen
Chill the Mixture Briefly if It Feels Too Soft – If the chocolate mixture feels sticky while shaping, place it in the refrigerator for 10–15 minutes. A slightly firmer mixture is easier to roll into a neat log.
Adjust Biscuit Size for Better Texture – Crush the biscuits lightly with a rolling pin. Keep a mix of small crumbs and larger pieces for better texture and a more natural salami look when sliced.
Dust Icing Sugar Just Before Serving – Icing sugar can absorb moisture from the fridge. Rolling the salami shortly before slicing keeps the coating powdery.
Press the Mixture Firmly While Shaping – Compact the mixture gently while forming the log so there are no air pockets inside. This helps the slices hold together when cut.
Slice with a Warm Knife – Run the knife under warm water and dry it before slicing. The blade will glide through the chocolate more easily and keep the slices neat.
Variations and Twists
Add Pistachios for Colour and Crunch – Replace the hazelnuts with pistachios or use a mix of pistachios and hazelnuts. Pistachios add bright green colour and a slightly sweeter nut flavour that pairs well with dark chocolate.
Use Tea Biscuits for a Classic Texture – Replace the plain cookies with tea biscuits such as Maria cookies, rich tea biscuits, or digestive biscuits. They give a light crunch and soften slightly in the chocolate mixture.
Replace Chocolate with Cocoa Powder – Use unsweetened cocoa powder mixed with butter and sugar instead of melted chocolate. Cocoa powder brings a deeper cocoa taste and a slightly lighter mixture.
Add Orange Zest for Citrus Aroma – Stir finely grated orange zest into the chocolate mixture before shaping the log. Orange introduces a fresh citrus note that complements the chocolate.
Mix Different Nuts for Texture – Combine hazelnuts with almonds or walnuts to introduce varied nutty flavours and a mix of crunchy textures throughout the slices.
Storage and Shelf Life
Store Salame di Cioccolato wrapped tightly in baking paper or plastic wrap and place it in an airtight container in the refrigerator. It keeps well for about 3–4 days. The flavour often improves after the first day as the biscuits soften slightly.
For longer storage, place the wrapped log in the freezer for up to 2–3 months. Thaw slowly in the refrigerator, then leave at room temperature for 15–20 minutes before slicing for easier cutting.
Sliceable Desserts for Sharing
Chocolate Salami Recipe (Salame di Cioccolato)
Ingredients
- 250 g – 9 oz. plain cookies – such as digestive biscuits or scotch fingers
- 50 g – ¼ cup toasted hazelnuts – halved
- 2 eggs
- 150 g – ⅔ cup butter – softened
- 100 g – ½ cup granulated sugar
- 200 g – 7 oz. dark chocolate – melted and cooled
- 2 tbsp rum or milk
- icing sugar (confectioners’ sugar)
Instructions
- Coarsely crush the cookies and set them aside.
- Beat the butter with the sugar until well combined. Add the eggs and beat again until fully incorporated.
- Add the melted and cooled chocolate and the rum or milk, then mix well until smooth.
- Fold the crushed cookies and the toasted hazelnut halves into the mixture in a large bowl.
- Transfer the mixture onto a sheet of baking paper and shape it into a salami.
- Roll it tightly in aluminium foil and place it in the fridge to firm up for at least 3 hours. Leaving it overnight will give the best texture.
- Once firm, roll the outside of the salami in icing sugar until fully coated.
- Slice and serve.
Notes
- You can tie the log with kitchen string to give it the look of a real salami before dusting with icing sugar.
- If you avoid nuts, replace the hazelnuts with the same weight of crushed biscuits to keep the texture balanced.
- This recipe contains raw eggs. Use fresh, good-quality eggs or pasteurised eggs if preferred. Raw eggs may carry a risk of foodborne illness, particularly for young children, elderly people, pregnant women, or anyone with a weakened immune system.
how long will this keep for?
You can keep it in the fridge for 3 or 4 days, though mine never lasts that long! 😉
Ah, thought so with the egg. Not ideal to make and give as a gift for Christmas unless they eat it up pronto. Looks delish though! 🙂 Your website is fab. Love it!
Oh this is wonderful!!!!
Would be so good to serve up with coffee at the end of a meal. A nice little twist.
Pinning 🙂
I LOVE every single part of this post and recipe. What a clever idea. You better believe I am going to have to make this!