This no-bake chocolate salami recipe is a nostalgic Italian treat, perfect for sharing with friends or keeping in the fridge for indulgent slices all week.
A classic Italian treat with a nostalgic twist, chocolate salami is one of those beloved sweets that proves Italy’s quiet affection for chocolate.
While Italians have traditionally reserved chocolate for special occasions, recipes like this one — often made at home for birthdays or festive gatherings — show just how cherished it can be.
With no baking required, and a texture reminiscent of real salami thanks to crushed biscuits, this rich, sliceable dessert is a fun and easy way to enjoy chocolate in true Italian style.
Chocolate Salami | Salame di cioccolato
➤ Serves: 4
➤ PREPARATION: 20 minutes
➤ RESTING: 3 hours or overnight
Ingredients:
- 200g dark chocolate
- 250g dry biscuits
- 50g butter (room temperature)
- 50g icing sugar
- 2 medium free-range eggs
- 3 tsp rum
- 10g unsweetened dark cocoa powder
- Extra icing sugar for dusting
Method:
- Chop up the chocolate and melt either in a bain-marie or in the microwave. Set aside to cool. In the meantime, crush the biscuits by hand. You don’t want a fine crumb nor to leave them too chunky – somewhere in between.
- In a separate bowl, beat the butter with a spatula. Add the sugar and continue mixing until you have a smooth consistency. Add the cooled chocolate and then the eggs, and continue mixing until amalgamated. Add the rum and then sieve in the cocoa powder. Continue mixing until incorporated. Finally, add the biscuits and mix everything together.
- Roll out a large piece of oven paper. Scrape the chocolate mix onto the paper and, using your hands and the paper, roll into a rough salami shape. Cut a long sheet of cling film and roll the sausage onto the middle. Wrap tightly and place in the fridge to cool and set (at least 3 hours, preferably overnight).
- When you are ready to serve, dust with icing sugar and cut into slices as you would with a regular salami. It will keep well for three days in the fridge or can be frozen.
TIP: Remember, the rum will still be alcoholic when you eat this
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Words and recipe by Mario Matassa