Chocolate salami is a rich, no-bake Italian dessert that is so fun to serve because it actually resembles a salami. BUT…it is made with dark chocolate, butter, broken cookies, and mixed nuts. Then it is rolled into the shape of a salami and sliced. The cookies and nuts give each bite an incredible crunch, making this sweet treat perfect for the holidays.
I actually love to have a slice in the evening when I crave a little chocolate. Best of all, this recipe is so easy to make. WIth the holidays coming up this makes the perfect dessert to have on hand. And you can make it in advance.
Ingredients
Makes 1 large log, about 12–14 slices
70 g (2.5 oz) mixed nuts, chopped
80 g (2.8 oz) Plain Cookies (like a vanilla wafer or digestive biscuit)
200 g (7.1 oz) Dark Chocolate, ideally 60–70% cocoa, roughly chopped
100 g (3.5 oz) Unsalted Butter, very softened but not melted
100 g (3.4 oz) Powdered Sugar, sifted plus extra for coating
Pinch of salt
1 1/2 tsp Vanilla Extract
½ oz. Orange Liquor
½ Orange, zested
20 g (3 ½ tbsp.) Unsweetened Cocoa Powder, sifted
Method
Chop up the cookies. Aim for a mix of smaller and larger pieces (the largest pieces being about ¼ inch big). You don't want them to be completely crushed into crumbs. The pieces should create a “salami” look.
Fill a small pot halfway with water and heat. Bring to a slight boil. Place the chocolate in a bowl that securely fits on top of the pot. You are essentially creating a double boiler. Mix the chocolate while it begins to melt with a spatula. Melt until smooth and cool slightly. Should be lukewarm and pourable.
In a large bowl put the powdered sugar and butter. The butter needs to be soft but not melted. Whisk well and add in the salt, vanilla, orange liquor and zest. Combine well.
Add in the melted chocolate and combine. Next, working quickly combine the chocolate mixture with the cookies and nuts. Then add the cocoa powder.
Put a large piece of parchment on your counter (about 15 inches long). Put the “salami” mixture onto the parchment. Shape into a log, pressing tightly together. The salami should be about 12 inches long and 2 inches wide. Roll the parchment tightly around the log, pressing firmly on it and twist the ends.
Refrigerate for at least 5 hours, ideally overnight.
Put confectionery sugar on a plate. Unwrap the chocolate and coat in the confectionery sugar. Let it sit for about 20 minutes. Slice with a warmed knife and serve.