Dark chocolate salami with almonds and a hint of rum
There are desserts that need no introduction: just name them and they immediately evoke memories, laughter, hands kneading together. Chocolate salami is one of those desserts that travels through generations—always the same and always different, because everyone personalizes it with what they love most.
The version I made today uses dark chocolate, crunchy almonds and a touch of rum that smells like celebrations. A no-bake, quick dessert made with just a few ingredients and lots of satisfaction. Perfect to serve at the end of a meal, to give as a gift, or to keep in the fridge for a moment of pure indulgence. And if you want to make it for your children, please skip the rum! (it’s still delicious!)
Here are more treats to try
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Cooking time: 5 Minutes
- Portions: 1 Piece
- Cooking methods: Double boiler
- Cuisine: Italian
- Seasonality: All seasons, Easter
Ingredients for Dark Chocolate Salami with Almonds and Rum
- 9 oz dry cookies (digestive or petit)
- 7 oz dark chocolate (50%)
- 10 1/2 tbsp butter
- 2/3 cup powdered (confectioners') sugar
- 2 tbsp unsweetened cocoa powder
- 1/3 cup chopped almonds
- 2 tbsp rum
- 2 eggs (about 3.5 oz total (100 g))
Tools
- 1 Food processor Bimby tm31 – tm5 – tm6 – tm7
- Bowls
- Parchment paper
- Small saucepans
Preparation of Dark Chocolate Salami with Almonds and Rum
WITHOUT BIMBY: First, whisk the eggs with the sugar and set aside. In a small saucepan, melt the chocolate chips with the butter over low heat, then add the egg mixture and stir over low heat for 5 minutes. Remove from the heat and chill in the refrigerator to cool.
Meanwhile, break the cookies by hand into pieces, without reducing them too much into crumbs so they remain visible, and set aside. Then take the chocolate mixture out of the refrigerator: it should be soft but not too runny, otherwise it will be difficult to shape the salami.
Add the liqueur little by little, whisking by hand, then pour the chocolate mixture over the broken cookies together with the chopped almonds. Stir with a spoon only as much as necessary, just long enough for the dry cookies to combine with the chocolate. Transfer everything onto parchment paper and shape it into a salami log.
Chill in the refrigerator for at least 3 hours. When cold, dust with powdered sugar and, if you like, tie with kitchen twine for an authentic “salami” effect.
WITH BIMBY: Put the cookies in the bowl and pulse coarsely for 5 seconds at speed 4. Transfer to a bowl and set aside. (I recommend breaking them by hand; I think the Bimby makes them too small, almost powdered) .
Put the sugar in the bowl and pulverize for 10 seconds at speed 10. Remove and set aside. (if you use powdered sugar, skip this step)
Place the chocolate pieces in the bowl and chop for 4 seconds at speed 7, then melt the chocolate for 3 minutes at 122°F, speed 1.
Add the powdered sugar, butter, and eggs and mix for 30 seconds at speed 4.Add the chopped almonds, the broken cookies and the liqueur, then mix well for 1 minute, counterclockwise, speed 4. Scrape and mix thoroughly with a spatula and blend again for 30 seconds, counterclockwise, speed 3.
Remove the dough from the bowl, place it on a sheet of parchment paper and roll it into a salami shape. Put the salami in the refrigerator until it becomes solid, then dust with powdered sugar.
GLUTEN-FREE VERSION: You can use dry cookies certified gluten-free
LACTOSE-FREE VERSION: You can use lactose-free butter or plant-based margarine, and choose lactose-free dry cookies.
TIPS and NOTES
Delicious variations
With pistachios: replace the almonds with unsalted pistachios for a vivid color and more aromatic taste.
With hazelnuts: perfect for lovers of a gianduia-like flavor.
Without rum: you can omit it or replace it with milk, coffee or vanilla extract.
Extra dark version: use 70–75% dark chocolate and slightly reduce the sugar.
Storage
In the refrigerator: 5–6 days, well wrapped in plastic wrap.
In the freezer: up to 2 months. Slice it before freezing and thaw only what you need.
Questions and Answers
Can I replace the almonds with other nuts?
Yes, you can use unsalted pistachios, roasted hazelnuts or a mix of nuts. The recipe remains the same and the result is always crunchy and delicious.
Is the rum mandatory?
No, you can omit it without issues. Alternatively, use milk, coffee, orange juice or vanilla extract to scent the mixture.
What type of chocolate is best to use?
Dark chocolate between 60–70% is ideal: it melts well, has an intense flavor and balances the sweetness of the cookies.
Which cookies are most suitable?
Classic dry cookies like digestive or petit are perfect. Avoid very buttery or filled cookies, which would make the mixture too soft.
How long should it rest in the refrigerator?
At least 2 hours, but if you leave it overnight it will be firmer and easier to slice.
Can I freeze the chocolate salami?
Yes, it freezes very well. Wrap it in plastic wrap and store for up to 2 months. Before serving, let it soften for 10–15 minutes.
How to get perfect slices without crumbling?
Use a sharp knife and dip it in hot water for a few seconds, then dry it. It will slice the salami like butter.
How long does it last in the refrigerator?
Properly wrapped, it keeps for 5–6 days while retaining texture and flavor.
Can I prepare it in advance for a party?
Yes, it’s one of the best desserts to prepare ahead. In fact, resting improves it.
