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A close up of a chocolate salami cut into slices
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5 from 3 votes

Chocolate Salami (Salame di Cioccolato)

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 (egg-free)!
Prep Time40 minutes
Cook Time5 minutes
refrigeration4 hours
Total Time4 hours 45 minutes
Course: Dessert
Cuisine: Italian
Servings: 12 servings
Calories: 204kcal
Author: Emily Wyper

Ingredients

  • 1 cup dark chocolate good quality 70% cocoa (150g)
  • 5 tablespoon butter cut into cubes (70g)
  • cup milk (80ml)
  • 4 tablespoon cacao powder
  • 2 cups Amaretti cookies/biscuits crunchy ones not soft (100g)
  • cup whole hazelnuts (45g)
  • 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.

Video

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

Calories: 204kcal | Carbohydrates: 16g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 14mg | Sodium: 71mg | Potassium: 187mg | Fiber: 3g | Sugar: 10g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg