Chocolate Salami is such a fun dessert to make during the festive season. Loaded with chocolatey goodness, Amaretti cookies and nuts then dusted with powdered sugar for a realistic look. Super fun and so easy to make plus it's egg-free!
Everyone loves some fun baking during the festivities and what could be more fun than a realistic-looking Salami made entirely from chocolate, cookies and nuts?
Better yet it's actually super easy to make, like ridiculously easy so it's perfect for getting the whole family involved. The only hard part is patiently waiting for it to set in the fridge so it can be dusted in powdered sugar and sliced.
And although this makes the perfect foodie gift for Christmas you can make this all year round and enjoy a slice when you need that chocolate fix!
Ingredients - what you need
Here are the ingredients you need to make this recipe; dark chocolate (70% cocoa), butter, milk, Amaretti cookies (crunchy ones not soft), unsweetened cacao powder, hazelnuts, pistachios and powdered sugar for dusting.
If you want to go a step further and tie the salami you'll need basic kitchen string. See the photo below that shows all the ingredients you need!
How to make Chocolate Salami - step by step
Break the chocolate into rough pieces and place in a large mixing bowl with the butter. Place the bowl on top of a saucepan filled with hot water making sure that the water does not touch the bottom of the bowl.
Keep the pan on a medium heat making sure that the water does not boil. Stir the butter and chocolate every so often until completely melted and smooth (photo 1).
Meanwhile, add the Amaretti cookies to a ziploc bag and crush to small-medium sized pieces using a rolling pin (photo 2).
Remove the bowl from the heat and slowly add the milk whilst stirring until totally combined. Next add the cacao powder and salt and stir it into the chocolate, don’t worry if there are a few lumps (photos 3 & 4).
Add the crushed cookies and nuts and stir until completely coated in the chocolate mixture (photos 5 & 6).
Tip the mixture onto a sheet of baking parchment into a rough log shape. You want to place the mixture at the end closest to you so you can roll it up (photo 7).
Fold the baking parchment right over the chocolate forming it into a log shape. Roll it a couple of times twisting in each end to secure it. I also like to wrap it again in plastic wrap for a neater shape but that’s optional (photos 9 & 10).
Place in the fridge for 4-6 hours or overnight. Once firm lightly dust it in powdered sugar for a realistic look (photo 11).
See instructions below for tying the salami with kitchen string (optional).
How to tie the salami - make it look realistic
Top tip: Here, you'll find complete step by step instructions for tying the chocolate salami. It's one of those things that when written down, sound very complicated but it's actually very straightforward. For a more visual representation watch our video tutorial!
Make a small loop with one end of the string and tie a knot to secure it (photos 12).
Tie the string around the salami once and pass the other end of the string through the first loop and pull it tightly making sure the knot is underneath the salami (photos 13).
Bring the piece of string up and over the end of the salami and tuck it underneath the top piece of string (photo 14).
Next, pull the string down around 1 inch from the first loop and use your thumb to hold it in place (photo 15).
Whilst holding the string in place loop it right around the salami and tuck it underneath your thumb to secure it making sure to pull firmly. Repeat another 4-5 times or until you reach the end of the salami (photos 16 & 17).
Once you're at the end of the salami wrap the string right over that end and tuck it under the pieces of string on the bottom. Tie a knot to secure it (photos 18-20).
Recipe tips and FAQs
- Nuts - I like to keep the nuts whole so you get nice slices throughout the salami when you cut it. If you don't have pistachios and hazelnuts then peanuts, cashews or almonds would also work well.
- Adding the milk - make sure to add the milk slowly stirring vigorously in-between additions. Don't add it all in at once or there's a chance the chocolate could split. I tend to add the milk in 3 goes. If your chocolate has split check out my tip below to save it you don't need to throw it out!
- Liqueur - if you're not serving this to children try adding in 1 tablespoon of your favourite liqueur.
Yes, this freezes really well just make sure to wrap it tightly in plastic wrap or baking parchment and aluminium foil.
You can use any type of dry cookies such as digestive biscuits (UK) or graham crackers.
Don't throw it out, it can be saved! Warm up around ¼ cup (60ml) of milk (note it should be warm not piping hot). Gradually add a splash at a time into the chocolate mixture whilst stirring. Once you see the mixture coming back together stop adding the milk.
Serving suggestions
This is such a fun dessert to serve up after a meal. I like to serve it with a liqueur such as Vin Santo but it'll go just as well with coffee or for children, a glass of milk!
More Italian desserts you might like
- Panettone Bread Pudding
- Pandoro Christmas Tree Cake (Italian Christmas Cake)
- Panettone Bombe – Christmas Ice Cream Cake
- White Chocolate Panna Cotta
- Italian Almond Cookies (Ricciarelli)
If you've tried this Chocolate Salami or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I'm getting up to.
Chocolate Salami (Salame di Cioccolato)
Ingredients
- 1 cup dark chocolate good quality 70% cocoa (150g)
- 5 tablespoon butter cut into cubes (70g)
- â…“ cup milk (80ml)
- 4 tablespoon cacao powder
- 2 cups Amaretti cookies/biscuits crunchy ones not soft (100g)
- â…“ cup whole hazelnuts (45g)
- â…“ cup unsalted pistachios (45g)
- Powdered sugar for dusting (icing sugar)
- pinch of sea salt flakes
Instructions
- Break the chocolate into rough pieces and place in a large mixing bowl with the butter. Place the bowl on top of a saucepan filled with hot water making sure that the water does not touch the bottom of the bowl.
- Keep the pan on a medium heat making sure that the water does not boil. Stir the butter and chocolate every so often until completely melted and smooth.
- Meanwhile, add the Amaretti cookies to a ziploc bag and crush to small-medium sized pieces using a rolling pin.
- Remove the bowl from the heat and slowly add the milk whilst stirring until totally combined. Next add the cacao powder and salt and stir it into the chocolate, don’t worry if there are a few lumps.
- Add the crushed cookies and nuts and stir until completely coated in the chocolate mixture.
- Tip the mixture onto a sheet of baking parchment into a rough log shape. You want to place the mixture at the end closest to you so you can roll it up.
- Fold the baking parchment right over the chocolate forming it into a log shape. Roll it a couple of times twisting in each end to secure it. I also like to wrap it again in plastic wrap for a neater shape but that’s optional.
- Place in the fridge for 4-6 hours or overnight. Once firm lightly dust it in powdered sugar for a realistic look. See instructions below for tying the salami with kitchen string (optional).
How to tie the salami (optional)
- Make a small loop with one end of the string and tie a knot to secure it.
- Tie the string around the salami once and pass the other end of the string through the first loop and pull it tightly making sure the knot is underneath the salami.
- Bring the piece of string up and over the end of the salami and tuck it underneath the top piece of string.
- Next, pull the string down around 1 inch from the first loop and use your thumb to hold it in place.
- Whilst holding the string in place loop it right around the salami and tuck it underneath your thumb to secure it making sure to pull firmly. Repeat another 4-5 times or until you reach the end of the salami.
- Once your at the end of the salami wrap the string right over that end and tuck it under the pieces of string on the bottom. Tie a knot to secure it.
Notes
- Nuts - I like to keep the nuts whole so you get nice slices throughout the salami when you cut it. If you don't have pistachios and hazelnuts then peanuts, cashews or almonds would also work well.
- Adding the milk - make sure to add the milk slowly stirring vigorously in-between additions. Don't add it all in at once or there's a chance the chocolate could split. I tend to add the milk in 3 goes. If your chocolate has split check out my tip below to save it you don't need to throw it out!
- What can I use instead of Amaretti cookies? You can use any type of dry cookies such as digestive biscuits (UK) or graham crackers.
- Liqueur - if you're not serving this to children try adding in 1 tablespoon of your favourite liqueur.
- Storage - the chocolate salami will keep well in the fridge for 1 week. Note: I have kept this for up to 2 weeks and it didn't spoil and still tasted delicious.
- Freezing - make sure to wrap it tightly in plastic wrap or baking parchment and aluminium foil.
Nutrition
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Chantal
Maybe I am not the only one but I do not understand at all how to put the rope. Even after reading and watching but I will still make the salami. Maybe just put a rope all around?