Eggless Dark Chocolate Salami is one of those desserts that instantly brings back childhood memories, a true comfort food that is quick to make and loved by everyone, young and old. Ideal for a delicious snack, an impromptu after-dinner, or to enrich a dessert buffet. Making it is a breeze, no oven is needed, and the result is always guaranteed!
This eggless version is perfect for those with allergies, small children, or simply for those who prefer an even quicker preparation.
Perfect to prepare in advance and store in the refrigerator, it’s a timeless classic that never disappoints.
With dark chocolate, butter, and cocoa, we’ll create a chocolate salami with an incredibly rich and creamy texture, balanced by the crunchy touch of the cookies.
For optimal results and more tips, check out the advice and suggestions at the end of the recipe.
Let’s see together how to make the recipe for Eggless Dark Chocolate Salami. Get the ingredients ready, and let’s start!
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other delicious recipes to try:
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz digestive biscuits (such as Oro Saiwa)
- 5.6 oz dark chocolate
- 3.5 oz butter
- 2 oz powdered sugar
- 1 oz unsweetened cocoa powder
- 1/3 cup milk
- 1.8 oz hazelnuts
- powdered sugar (for dusting)
Tools
- 1 Saucepan
- 1 Bowl
- 1 Chopper
- 1 Food storage bag
- Parchment paper
Steps
In a large bowl, roughly break the digestive biscuits. You can do this with your hands or by placing them in a food storage bag and crushing them with a rolling pin. They should not be a very fine powder.
In a saucepan over low heat or in a double boiler, melt the dark chocolate cut into pieces with the butter. Stir well until you get a smooth and homogeneous mixture.
In a separate bowl, mix the powdered sugar with the unsweetened cocoa powder.
Pour the melted chocolate and butter mixture over the crumbled cookies. Also, add the sugar and cocoa mixture and the coarsely chopped hazelnuts.
Start mixing with a spoon, then add the milk (or cream) little by little, continuing to mix until all the ingredients are well combined and you get a compact but soft dough. If the dough seems too dry, you can add another tablespoon of milk.
Pour the dough onto a sheet of parchment paper or plastic wrap. Shape the dough into a “salami”, compacting it well and rolling it tightly in the parchment paper. Close the ends like a candy.
Place the chocolate salami in the refrigerator for at least 3-4 hours, or ideally overnight, to solidify completely.
Before serving, remove the salami from the refrigerator about 10-15 minutes before. Remove the parchment paper, dust it generously with powdered sugar for the typical “mold” effect of salami. Slice it into about one-inch slices and serve. Here’s the Eggless Dark Chocolate Salami ready. Enjoy!
Until the next recipe
Storage
The chocolate salami can be stored in the refrigerator, well wrapped in plastic wrap, for about 5-6 days.
Tips and Suggestions
– Cookies: crumble the cookies into uneven pieces. Some larger, some smaller. This will create an interesting and pleasant texture when bitten, typical of true chocolate salami. You can use your favorite digestive biscuits, even a mix.
– Dark Chocolate: choose a high-quality dark chocolate with at least 70% cocoa. It is the star!
– Butter: use only high-quality butter, preferably fresh butter and not margarine. Butter is what gives flavor and creaminess.
– Milk/Cream: add the milk (or cream) gradually. The dough should be soft and malleable, but not sticky or liquid. It should allow forming the salami without problems. The amount may vary slightly depending on the type of cookies used and the humidity of the environment.
– Resting in the Fridge: don’t rush! The long rest in the refrigerator (minimum 4 hours, but overnight is ideal) not only serves to solidify but also to blend and refine all the flavors, making the salami even more delicious.
The Chef’s Secret
A tablespoon of rum, brandy, Grand Marnier, or orange liqueur, added to the dough with the melted chocolate, incredibly enhances the chocolate flavor and creates an unexpected aromatic complexity. The alcohol evaporates during cooking, leaving only the aroma. If you prefer not to use alcohol, a quality vanilla extract or a few drops of almond flavor can make a difference.
IF YOU LIKE MY RECIPES, YOU CAN ALSO FOLLOW ME ON MY FACEBOOK PAGE HERE OR ON PINTEREST HERE OR EVEN ON INSTAGRAM HERE
Return to the Home Page
FAQ (Questions and Answers)
Can I substitute the butter?
Yes, but with some cautions. Butter is essential for creaminess and flavor. If you want a vegan or lactose-free version, you can use a high-quality vegetable margarine (not hydrogenated) or a vegetable butter specific for desserts. The final texture may vary slightly, being less melt-in-the-mouth compared to using traditional butter.
What cookies can I use?
The recipe works best with dry and crumbly cookies. Great options are Digestive biscuits, Oro Saiwa (I use the whole wheat ones), plain shortbread cookies, or Petit Beurre. The important thing is that they are not too sweet or too buttery, so as not to overwhelm the taste of the chocolate. You can also use a mix of two different kinds to vary the flavor and texture.
Can I make it in advance? How long does it keep?
Absolutely yes, it’s a perfect dessert to prepare in advance! The chocolate salami keeps well wrapped in plastic wrap or parchment paper, in the refrigerator, for about 5-7 days. In fact, the day after preparation, it’s even better because the flavors have melded well.
Can I freeze chocolate salami?
Yes, you can freeze it! Wrap the whole salami (or slices) very well in plastic wrap and then in a sheet of aluminum foil. It keeps in the freezer for about 1-2 months. To thaw it, simply transfer it to the refrigerator several hours before serving, or at room temperature for a shorter time.
Can I add other ingredients?
Sure! You can enrich your salami with: nuts such as walnuts, almonds, toasted and coarsely chopped hazelnuts, chocolate chips for an extra touch of indulgence, a tablespoon of rum, brandy, or Grand Marnier to enhance the chocolate flavor (if there are no children, or the alcohol evaporates anyway during the brief “cooking” of the hot mixture).
Why is my chocolate salami too hard/too soft?
Too hard: It could be due to a lack of liquid (milk/cream) or an excess of cookies compared to the moist ingredients. Make sure you have added the milk gradually until you obtain a compact but soft and malleable dough.
Too soft/sticky: There is probably too much liquid (milk/cream) or too much butter compared to the cookies. You can try adding a few more crumbled cookies to rebalance the dough. If it’s already formed, a longer rest time in the refrigerator can help.
