Description
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.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/12 log)
- Calories: 285
- Sugar: 18 g
- Sodium: 55 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
