Name: Chocolate Salami Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 3 h 25 min
Cuisine: Italian
Ingredients: 7 oz Cookies/biscuits/biscotti; 3.5 oz Pistachios (toasted); Pinch of Salt; Powdered sugar for coating; 9 oz Dark chocolate; 6 tablespoons Butter (unsalted); 1 teaspoon Vanilla extract; 2 tablespoons Milk; 2-3 tablespoons Liquor or coffee (Optional)

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Introduction

Chocolate salami is a delightful no-bake dessert that resembles a traditional salami but is made with rich chocolate, crunchy biscuits, and nuts. It’s perfect for impressing guests or enjoying a sweet treat with minimal effort.

The image shows a chocolate salami dessert placed on a white marbled surface. The main piece is a log-shaped roll covered in powdered sugar, tied with white string creating a net pattern on the outside. The roll has been sliced to reveal several slices in front of it, each showing a dark chocolate layer embedded with irregular pieces of light-colored biscuits and green pistachios scattered throughout. The texture inside looks smooth with crunchy bits, and the powdered sugar dusting around the dessert adds a soft, powdery look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 oz Cookies, biscuits, or biscotti
9 oz Dark chocolate

6 tablespoons Unsalted butter
1 teaspoon Vanilla extract

2 tablespoons Milk
3.5 oz Toasted pistachios

2-3 tablespoons Liquor or coffee (optional)
Pinch of salt
Powdered sugar for coating

Instructions

Step 1: Crush the cookies or biscuits into small pieces but not into powder. You want some texture in the chocolate salami.
Step 2: Melt the dark chocolate and butter together over a double boiler until completely smooth. Remove from heat and stir in the optional liquor or coffee, milk, vanilla extract, crushed cookies, toasted pistachios, and a pinch of salt. Mix everything until well combined.
Step 3: Lay out a sheet of plastic wrap and spread half of the mixture onto it. Shape the mixture into a log, then roll it tightly in the plastic wrap, twisting the ends to seal. Roll the log back and forth a few times to form an even round shape. Repeat with the remaining mixture.

Step 4: Refrigerate the logs for at least 2 to 3 hours or until firm and set.
Step 5: Once firm, remove the plastic wrap and dust the logs evenly with powdered sugar or roll them in powdered sugar. Brush off any excess sugar for a clean finish.
Step 6: For a classic salami look, wrap the logs with kitchen twine before serving.

Tips & Variations

Use biscotti or any sturdy cookies to add a nice crunch and ensure the log holds together well.
Try adding chopped dried fruit like cranberries or apricots for a fruity twist.
Substitute pistachios with walnuts, almonds, or hazelnuts based on your preference.

If you prefer, skip the liquor or coffee to keep it family-friendly; milk or a splash of vanilla extract adds enough moisture and flavor.

Storage

Store the chocolate salami tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to one week. When ready to serve, let it sit at room temperature for about 10 minutes for the best texture. You can also freeze it for up to one month; thaw in the refrigerator before unwrapping and serving.

How to Serve

The image shows a chocolate salami dessert with a cylindrical shape, wrapped in a thin layer of powdered sugar that looks like white powder with crisscross tied strings on the outside. The inside reveals a dark chocolate base mixed with chunks of light beige biscuit pieces and yellowish nuts scattered throughout. Several round slices of the dessert are laid out in front of the whole piece. The dessert rests on a wooden surface dusted with powdered sugar. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white or milk chocolate instead of dark chocolate?

Yes, you can use white or milk chocolate based on your taste preference, but keep in mind the flavor will be sweeter and less intense than dark chocolate.

How do I get the chocolate salami to hold its shape?

Make sure to chill the logs well in the refrigerator for at least 2-3 hours. The butter and chocolate solidify when cold, helping the log maintain its shape when sliced.