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.
- 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.
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
- 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.
- ¼ cup powdered sugar
- 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!
Updated from March 12, 2017.