Chocolate Salami
A no-bake Italian chocolate and biscuit confection shaped like a salami. Decadent, fudgy, and studded with crunchy nuts, dusted in powdered sugar for an elegant presentation.
- 200g dark chocolate
- 100g unsalted butter
- 150g crushed digestive biscuits
- 100g sugar
- 2 eggs
- 50g chopped nuts (optional)
- 1 tbsp cocoa powder
- as needed powdered sugar for dusting
- Chop the dark chocolate into small pieces and combine with the unsalted butter in a heat-safe bowl. Set the bowl over a pot of gently simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and butter are completely melted and smooth. Remove from heat and let cool slightly, about 5 minutes, so it's no longer hot but still pourable.
- In a separate bowl, whisk together the eggs and sugar using an electric mixer or whisk. Beat for 3–4 minutes until the mixture becomes pale, creamy, and significantly increased in volume. This aeration is important for the texture of the final confection.
- Pour the slightly cooled melted chocolate mixture into the egg and sugar mixture, stirring constantly with a wooden spoon or whisk until fully incorporated. The mixture should be smooth and homogeneous.
- Sift the cocoa powder over the chocolate mixture and fold it in gently using a rubber spatula, stirring until no streaks of cocoa remain. Be careful not to deflate the mixture.
- Add the crushed digestive biscuits to the mixture and fold them in gently until evenly distributed. If using chopped nuts, fold them in at this point as well. The mixture should be thick and chunky but still pourable.
- Lay out a long piece of parchment paper on a work surface. Carefully pour the chocolate mixture onto the center of the paper, forming a rough log shape. Using the edges of the parchment, roll and shape the mixture into a tight cylinder that resembles a salami, approximately 5 cm in diameter and 20 cm long. The parchment will help contain the mixture and create an even shape.
- Once shaped, wrap the parchment paper tightly around the log and place it on a plate or tray. Transfer to the refrigerator and chill for at least 4 hours, preferably overnight, until the mixture is completely firm and solid throughout.
- When ready to serve, remove the chocolate salami from the refrigerator and unwrap it from the parchment paper. Place it on a cutting board and, using a sharp knife dipped in hot water and wiped dry between cuts, slice the salami into thin rounds about 1 cm thick. The heat from the knife will help create clean, neat slices.
- Dust each slice generously with powdered sugar just before serving, creating an elegant presentation. Serve immediately, or store in an airtight container in the refrigerator for up to one week.
Chef's Note: Chocolate Salami is a beloved Italian no-bake dessert, popular especially in Piedmont and Tuscany. The clever name comes from its appearance when sliced—it truly resembles a cured meat! This is a forgiving recipe that's perfect for entertaining because it can be made days ahead and stored in the refrigerator.
The key to success is using quality dark chocolate and ensuring the mixture is completely set before slicing. The texture should be fudgy and dense, with the biscuits providing pleasant crunch against the smooth chocolate. Variation is welcome—some versions include dried fruit, candied orange peel, or different nuts. The powdered sugar coating not only looks beautiful but also prevents the surface from becoming sticky.
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