Recipes › Dessert › Italian Chocolate Salami Recipe

Italian Chocolate Salami Recipe

Recipe by Pedro M. A. Neves

Italian Chocolate Salami is a no-bake confection that mimics the appearance of cured meat but delivers rich chocolate and hazelnut flavors. This traditional Italian dessert combines dark chocolate, butter, and crushed biscuits to create a dense, sliceable log that's perfect for serving with coffee or as an after-dinner treat. It requires minimal ingredients and no oven, making it an accessible way to create an elegant finished dessert.

Ingredients

• 200 g dark chocolate (70% cocoa), chopped
• 100 g unsalted butter
• 100 g digestive biscuits or vanilla wafers, finely crushed
• 50 g toasted hazelnuts, roughly chopped
• 30 g powdered sugar
• 15 ml dark rum or coffee liqueur
• 1 egg yolk
• 2 g sea salt
• 30 g cocoa powder, for coating

Instructions

1. Chop the dark chocolate into small, uniform pieces and place in a heatproof bowl. Dice the butter into cubes.

2. Create a double boiler by placing the bowl over a pot of gently simmering water. Add butter to the chocolate and stir constantly until completely melted and smooth, about 3-4 minutes. Remove from heat and let cool for 2 minutes.

3. In a separate bowl, combine the crushed biscuits, chopped hazelnuts, powdered sugar, and sea salt. Mix thoroughly until evenly distributed.

4. Add the egg yolk and rum to the slightly cooled chocolate. Whisk vigorously for 1 minute until the mixture becomes glossy and emulsified.

5. Pour the chocolate mixture into the biscuit mixture and stir with a wooden spoon until a thick, uniform paste forms with no dry pockets visible.

6. Lay out a sheet of plastic wrap approximately 30 cm long. Turn the chocolate mixture onto the center and use the plastic to help shape it into a tight log approximately 25 cm long and 5 cm in diameter. Roll the wrapped log several times to compact and smooth the exterior.

7. Unwrap the log and roll it generously in cocoa powder on all sides, pressing gently so the powder adheres. Rewrap in fresh plastic wrap and refrigerate for at least 4 hours, preferably overnight.

8. Remove from refrigerator 10 minutes before serving. Using a sharp knife dipped in hot water and wiped between cuts, slice the log into 1-cm thick pieces. Arrange on a serving platter.

Substitutions

• Use almond flour instead of crushed biscuits for a gluten-free version; reduce amount to 80 g as almond flour is denser
• Substitute the egg yolk with 1 tablespoon of heavy cream for egg-free preparation
• Replace hazelnuts with pistachios or blanched almonds for different flavor profiles
• Omit alcohol and replace with 15 ml of strong cold espresso for a coffee variation

Tips

• Ensure the chocolate cools slightly before adding the egg yolk to prevent scrambling; it should feel warm, not hot, to the touch
• For easier slicing, refrigerate the knife under hot water and wipe it clean between each cut to maintain clean edges
• The cocoa powder coating will darken as it absorbs moisture from the chocolate; coat it again just before serving for a fresher appearance
• This dessert stores well wrapped in plastic in the refrigerator for up to 2 weeks, making it ideal for advance preparation

Italian Chocolate Salami, known as 'Salami di Cioccolato,' originated in Italy as a creative way to present chocolate confections that humorously mimic the appearance of traditional cured meats. It remains a beloved homemade dessert throughout Italy, particularly in Piedmont and Lombardy regions, where it appears at holiday tables and is often given as gifts wrapped in paper like actual salami.

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