Italian Chocolate Salami is a rich, no-bake dessert made with dark chocolate, crunchy biscuits, and toasted nuts, all shaped into a log and dusted with powdered sugar. It looks like traditional salami when sliced, but inside you’ll find a decadent chocolate treat that’s perfect for holidays, gatherings, or whenever you want an impressive yet easy dessert.
Why You’ll Love This Recipe
This Italian Chocolate Salami recipe is incredibly simple to prepare and requires no oven time, making it ideal for busy days or warm weather. The combination of smooth dark chocolate, buttery richness, crisp cookie pieces, and crunchy nuts creates a perfectly balanced texture in every bite.
It’s also highly customizable. You can switch up the nuts, adjust the sweetness, or add flavorings like rum or vanilla extract to suit your taste. Since it needs to chill before serving, it’s a fantastic make-ahead dessert for celebrations and special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
7 oz (200 g) dark chocolate (70% cocoa), finely chopped
1/2 cup (115 g) unsalted butter, softened at room temperature
1/2 cup (100 g) granulated sugar
2 large eggs, at room temperature
2 tablespoons rum (optional)
7 oz (200 g) plain digestive biscuits or graham crackers, coarsely crushed
1/2 cup (60 g) hazelnuts, almonds, pistachios, or walnuts, roughly chopped and lightly toasted
1/3 cup (40 g) powdered sugar, for dusting
Directions
Melt the chocolate
Place the chopped dark chocolate in a heatproof bowl over a pot of gently simmering water (double boiler method). Stir until completely melted and smooth. Remove from heat and allow it to cool slightly.
Cream the butter and sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and creamy. This should take about 2–3 minutes using a hand mixer.
Add eggs and flavoring
Add the eggs one at a time, mixing well after each addition. Stir in the rum if using. Mix until smooth and fully incorporated.
Combine with chocolate
Pour the slightly cooled melted chocolate into the butter mixture and stir until evenly blended.
Fold in dry ingredients
Add the crushed biscuits and chopped nuts. Gently fold everything together until the cookies and nuts are evenly distributed throughout the chocolate mixture.
Shape the salami
Lay a large sheet of plastic wrap or parchment paper on your work surface. Spoon the mixture onto the center and shape it into a log about 2 inches (5 cm) in diameter. Wrap tightly and twist the ends to seal.
Chill
Refrigerate for at least 2 hours, or until firm enough to slice neatly.
Finish and serve
Unwrap the chilled log and roll it in powdered sugar to give it the appearance of real salami. Slice into rounds and serve.
Nut-free version
Replace the nuts with additional crushed biscuits or add 1/3 cup (50 g) mini chocolate chips for extra texture.
Alcohol-free version
Substitute the rum with 1 teaspoon vanilla extract or 1/2 teaspoon almond extract.
Sweeter option
Use half dark chocolate and half milk chocolate for a milder, sweeter flavor.
Festive twist
Add 1/4 cup (40 g) chopped dried fruit such as dried cherries or raisins for a holiday-inspired version.
Extra crunchy
Increase the biscuit quantity to 8 oz (225 g) for a firmer, crunchier texture.
Storage/Reheating
Store the chocolate salami tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 2 weeks.
For longer storage, freeze it for up to 2 months. Wrap it securely in plastic wrap and then in aluminum foil before freezing.
To serve from frozen, transfer it to the refrigerator and let it thaw overnight. This dessert does not require reheating and is best enjoyed chilled or slightly softened at room temperature for 10–15 minutes before slicing.
FAQs
Can I use milk chocolate instead of dark chocolate?
Yes, you can substitute milk chocolate or use a combination of milk and dark chocolate for a sweeter flavor.
Is it safe to use raw eggs in this recipe?
Use very fresh, high-quality eggs. If you are concerned, you can use pasteurized eggs for added safety.
How do I make the texture firmer?
Add more crushed biscuits or chill the log for a longer time to achieve a firmer consistency.
Can I make this recipe ahead of time?
Yes, it’s perfect for making a day or two in advance since it stores well in the refrigerator.
What type of cookies work best?
Plain, crisp cookies such as digestive biscuits, graham crackers, vanilla wafers, biscotti, or amaretti work best.
Can I skip the powdered sugar coating?
Yes, but the powdered sugar gives it the classic salami appearance and adds a touch of sweetness.
How thick should I shape the log?
Aim for about 2 inches (5 cm) in diameter for easy slicing and a realistic look.
Why is my mixture too soft?
The chocolate may have been too warm when mixed, or the butter too soft. Chill the mixture briefly before shaping if needed.
Can I add spices?
Yes, a pinch of cinnamon or espresso powder can enhance the chocolate flavor beautifully.
How long should I chill it before slicing?
At least 2 hours, but for the cleanest slices, chilling for 3–4 hours is even better.
Conclusion
Italian Chocolate Salami is a classic no-bake dessert that combines simplicity with impressive presentation. With its rich chocolate base, crunchy biscuit pieces, and nutty texture, it delivers both flavor and visual appeal. Easy to customize and perfect for making ahead, this dessert is a reliable crowd-pleaser for holidays, family gatherings, or any time you want a sweet treat without turning on the oven.
Italian Chocolate Salami is a rich, no-bake dessert made with dark chocolate, crushed biscuits, and toasted nuts, shaped into a log and dusted with powdered sugar so it resembles salami when sliced.
Ingredients
7 oz (200 g) dark chocolate (70% cocoa), finely chopped
1/2 cup (115 g) unsalted butter, softened at room temperature
1/2 cup (100 g) granulated sugar
2 large eggs, at room temperature
2 tablespoons rum (optional)
7 oz (200 g) plain digestive biscuits or graham crackers, coarsely crushed
1/2 cup (60 g) hazelnuts, almonds, pistachios, or walnuts, roughly chopped and lightly toasted
1/3 cup (40 g) powdered sugar, for dusting
Instructions
Melt the chocolate: Place the chopped dark chocolate in a heatproof bowl over a pot of gently simmering water (double boiler). Stir until melted and smooth, then remove from heat and cool slightly.
Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light and creamy (about 2–3 minutes).
Add eggs and flavoring: Add the eggs one at a time, mixing well after each addition. Stir in the rum if using, and mix until smooth.
Combine with chocolate: Pour the slightly cooled melted chocolate into the butter mixture and stir until evenly blended.
Fold in dry ingredients: Add the crushed biscuits and chopped toasted nuts. Gently fold until evenly distributed.
Shape the salami: Lay a large sheet of plastic wrap or parchment on a work surface. Spoon the mixture onto the center and shape into a log about 2 inches (5 cm) in diameter. Wrap tightly and twist the ends to seal.
Chill: Refrigerate for at least 2 hours, or until firm enough to slice neatly.
Finish and serve: Unwrap the log and roll it in powdered sugar. Slice into rounds and serve.
Notes
For food safety, use very fresh, high-quality eggs or pasteurized eggs.
For cleaner slices, chill 3–4 hours (or overnight) and use a sharp knife warmed under hot water, then dried.
If the mixture feels too soft to shape, chill it for 10–15 minutes before forming the log.
Nut-free option: Replace nuts with extra crushed biscuits or add about 1/3 cup (50 g) mini chocolate chips.
Alcohol-free option: Swap rum for 1 tsp vanilla extract or 1/2 tsp almond extract.
Storage: Keep tightly wrapped in the fridge up to 2 weeks, or freeze up to 2 months (wrap in plastic, then foil). Thaw overnight in the fridge.
