Italian Chocolate Salami
This easy Chocolate Salami is a delicious no bake Italian classic sweet treat. Fast and easy, it makes the perfect snack or even dessert. Everyone will love it.
When my youngest daughter was little, she would often ask for this Italian chocolate salami, she even produced the recipe from a friend’s mother. As she got older she would ask for other recipes such as Chocolate Torrone, Struffoli and Easter Egg Tiramisu.
The Italian and I had never tasted it before, and he said he had never heard of it either! Which needless to say was a complete surprise to me, as this tasty No Bake Chocolate recipe is a must make for most Italians at either Christmas or Easter.
Recipe Ingredients
- Chocolate – good quality dark chocolate, I use one with 50% cocoa
- Milk – whole milk, to make it richer you could add half milk and half cream
- Butter – salted make sure to use good quality butter
- Tea Biscuits – plain cookies also known as social tea biscuits
- Sugar – granulated sugar
- Cocoa – unsweetened dutch processed cocoa powder
- Salt – if you use unsalted butter then add a bit more salt
- Almonds – finely chopped toasted almonds (optional)
How to Toast Nuts
Place the nuts in a single layer on an ungreased baking / cookie sheet. Bake 5 to 8 minutes or until they are golden brown, remove immediately from pan to a clean bowl to cool.
How to make a Chocolate Salami Recipe
Either by bain marie or microwave, melt the chocolate, milk and butter stirring until melted, combined and smooth.
Break the cookies into small pieces and place in a large bowl.
Add the sifted cocoa, sugar, salt and chopped nuts to the bowl and combine.
Pour the melted chocolate mixture into the dry ingredients and stir to combine well.
On a large piece of parchment paper place the mixture and roll into a log, wrap with the paper or plastic wrap and place in the refrigerator for approximately 2-3 hours or overnight.
Before serving, roll in the powdered sugar. Then slice and serve.
What is bain maire?
It is basically a fancy french term for a hot water bath. To do this, place a pot with water on the burner and a plate on top, with the ingredient that needs to be melted or heated. Heat the water to a slow boil, stir the chocolate and the other ingredients until completely melted and smooth.
FAQs
It is made of chocolate, sugar, plain cookies, cocoa, butter and milk. In some parts of Italy eggs are substituted for milk.
If you prefer you can substitute the almonds with chopped walnuts, hazelnuts or even pistachios.
Yes you can, Rum, brandy or even an orange liqueur would be good choices. Probably a tablespoon or two would be enough, it would be substituted for the milk. You could also add a teaspoon of vanilla extract if you wish.
If you prefer you can use milk chocolate or a combination of both milk and dark chocolate, if you prefer. Just be sure to use a good quality chocolate.
Where did chocolate salami originate?
Many say it is of Portuguese origin, although the Italian version seems to have been born in Sicily, around the beginning of the twentieth century.
In Emilia Romagna it is prepared mostly during the Easter holidays, it’s a delicious way to use up some chocolate Easter eggs. In Piedmont, the land of hazelnuts, hazelnut chocolate is often used, which I’m sure would be amazing.
In Naples it is made for birthday parties, and taken to school to share with class mates.
How to store Chocolate Salami
The salami should be wrapped well and stored in the fridge, it will keep for 3-4 days in the refrigerator.
How to freeze it
Freeze the chocolate salami or individual slices, wrapped well in plastic wrap or foil then in a freezer bag. It will keep for up to three months in the freezer. Be sure to leave it at room temperature for 20 minutes or so for easier slicing.
After the first slice he exclaimed “It looks just like Salami and tastes amazing”! Easy and no bake just what I like. Enjoy!
Italian Chocolate Salami
Ingredients
- 3½ ounces good quality dark chocolate (melted)
- ¼ cup milk
- 7 tablespoons butter soft*
- 2 cups broken social tea biscuits
- ¼ cup sugar fine
- ¼ cup unsweetened dutch processed cocoa (sifted)
- 1 pinch salt
- ¼ cup finely chopped almonds (optional)
*If using unsalted butter then add ¼ teaspoon of salt. Be sure to use a good quality butter, apparently this year 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.
EXTRAS
- ¼ cup powdered sugar
Instructions
- If using almonds (or other nuts the toast them first before chopping). Place the nuts in a single layer on an ungreased baking / cookie sheet. Bake 5 to 8 minutes or until they are slightly golden, remove immediately from the pan to a clean bowl to cool, then finely chop.
- Melt the chocolate, milk and butter until smooth, either in the microwave or bain-marie.
- Break the cookies into small pieces and place in a large bowl, add the sifted cocoa, sugar, salt and chopped nuts to the bowl and combine.
- Add the the melted chocolate mixture to the dry ingredients and stir to combine well. If you find the mixture too dry then add a bit more milk (warm) to bring it together.
- On a large piece of parchment paper place the mixture and roll into a log shape approximately 11-12 inches (30-31 cm) , wrap with the paper and refrigerate approximately 2-3 hours or overnight. Before serving, roll in the powdered sugar. Slice and serve. Enjoy!
Notes
Nutrition
Updated from March 12, 2017.
This looks absolutely delicious! The only question I have is, we have nut allergies in the family and was wondering what can be used in place that would still give it a nice crunch? Rice crispies, perhaps?
Hi Michelina, yes rice Krispies would be a good idea, or you could just leave them out, that would work also. Let me know how it goes. Take care!
I saw one with pistachios on another site. I think that looked like it might be a nice addition.
Hi Tiffany, sure you could add pistachios, would be very good I’m sure. Take care!
Hi, could this be made with milk chocolate for those who suffer from migraines from dark chocolate? Does it compromise the structure?
Thank you.
Hi Lia, that should be fine, I know quite a few people who use milk chocolate instead of dark and it works. Let me know how it goes. Take care!
I found that the chocolate mix really had to cool a bit before trying to create a salami. For me, Saran wrap worked much better for forming the thing than parchment. I’d seen someone else twist the ends and give the salami a few twists in the wrap; that really helped solidify it and give it a smooth appearance. Taking this to neighbors for New Year’s Eve – should be gobbled up before the clock strikes 12!
Hi Susan, good idea. I hope everyone enjoys it. Take care and Happy New Year!
OMG I have not made this in years. Thank you for reminding this desert. I am from Albania and we make this also. We also call it Chocolate salami. The alcohol option sounds fun! I have to try it. Thank you for sharing your recipes and stories.
Hi Nicole, thanks so much, glad I could help out. So many places make it! Take care!
Hi Rosemary I made this for Christmas and again how easy to make and great tasting. My grandson actually thought it was a Salame. What a great idea.
Thanks for sharing.
Mil
Hi Mil, thanks so much, so glad you and your grandson liked it.
Could this be made ahead of time? How long would it keep in the fridge or could it be frozen?
Hi Alison it will probably last about 4 or 5 days in the fridge. 🙂
My kids and I love all things chocolate. This is just simply wonderful!
Grazie mille!
Hi Christine, haha me too. Enjoy.
Wow! This is so creative and I’d never heard of chocolate salami before. It also looks easy which for me is a real plus!
Thanks so much Carol, and yes really easy. Hope you enjoy it.
We are hosting Easter at our house and it’ll be great to see our kids and grandkids. It’s been a long three months. 🙁 I bet our grandsons would get a big kick out of the chocolate salami — they are crazy about regular salami. I’ll let you know what they think. I don’t think I’ll tell them it’s chocolate. Un Abbraccio!
Hi Marisa, thanks I hope they enjoy it!