The chocolate salami is an easy and delicious no-bake dessert, made with dry biscuits and dark chocolate. It is nothing but the classic version of my recipe for pistachio salami. Also known as Turkish salami or Viking salami depending on the regions of Italy, it gets its name because of its resemblance to the classic sausage. The term “Turkish” does not refer to the origin of the dessert, but rather to its color, reminiscent of the skin of the Moors. The name “Viking” dates back to when the recipe was published using that title in a famous children’s cookbook “Nonna Papera’s Manual”.
A typical Portuguese dessert, but also popular throughout Italy and suitable for any holiday. In Emilia-Romagna it was traditionally prepared for the Easter period, but it is also very popular in other regions. In Piedmont it is called “Pope’s salami”.
Every family has its own recipe and today I am sharing mine, or rather, the recipe my mom always made when I was little. I was so fond of it that she even had to hide it. Now I’m the one who has to hide it from the youngest in the house, who is as fond of it as I was when I was young.
A classic recipe with raw eggs and the addition of unsweetened cocoa and rum, which you can replace with milk for the little ones. The result will be a chocolate salami that does not crumble when sliced and with a crunchy note thanks to the dry biscuits, which are coarsely crumbled.
This dessert, loved by young and old, is perfect for an afternoon snack, a birthday party, a simple dessert, or to use up Easter egg chocolate. Curious to find out how to make it? Then read the recipe, because the chocolate salami will be ready in a click!
If you are interested in other chocolate recipes, also read:
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 413.69 (Kcal)
- Carbohydrates 37.36 (g) of which sugars 14.96 (g)
- Proteins 7.20 (g)
- Fat 27.23 (g) of which saturated 15.96 (g)of which unsaturated 8.94 (g)
- Fibers 6.43 (g)
- Sodium 104.93 (mg)
Indicative values for a portion of 86 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 oz dark chocolate
- 1 cup dry biscuits
- 1 egg
- 5 tbsp butter (soft)
- 3 tbsp unsweetened cocoa powder
- 1 tsp white rum
- 1/4 cup granulated sugar
- 1/4 cup powdered sugar
Steps
First, chop the dark chocolate and transfer it to a large bowl. Then, melt it in the microwave at 600 W for 30 seconds. Repeat this step several times, stirring each time. This way, you will avoid burning it, and it will melt perfectly. Alternatively, you can melt it in a bain-marie. Once melted, set it aside and let it cool slightly. Now crumble the dry biscuits into a bowl with your hands; they should not be too large nor too powdered.
In the meantime, work the soft butter with the sugar using a spoon or whisk until you have obtained a cream. Then add the egg and rum and mix again until well combined.
Then add the cocoa by sifting it to avoid lumps and mix. Next, add the melted chocolate and the previously crumbled biscuits and mix until all the ingredients are well combined.
Transfer the mixture onto a sheet of parchment paper and shape it into a salami. Roll it with the parchment paper, close the ends tightly, and place it in the refrigerator to firm up for at least a couple of hours.
After the resting time, take the salami out of the fridge and remove it from the parchment paper. Place the powdered sugar on a plate and roll the salami in it on all sides. Slice it and serve.
Storage and Tips for Chocolate Salami
Chocolate salami can be stored in the refrigerator for 1 or 2 days in a covered container. It’s very important that the chocolate is not too hot when added to the butter and cocoa mixture. Otherwise, it could ruin the recipe.
FAQ Questions and Answers for Chocolate Salami
Can I freeze it?
No, it cannot be frozen.
What can I substitute the rum with?
You can use another liqueur of your choice. Alternatively, you can use milk or orange juice.
