Italian Chocolate Salami (salame di cioccolato)
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This Chocolate Salami is pure magic for chocolate lovers. Imagine a rich, velvety chocolate mixture speckled with crunchy cookie and nut “gems,” rolled up and chilled into what looks like a salami! A little slice of chocolate paradise!
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On a recent trip to Sicily, I had one of the best dinners at a restaurant in Agrigento. After what was arguably one of the best meals of our entire two-week trip, we finished it off with Chocolate Salami. My husband inhaled it and has been begging me to make it ever since. So I did, and now I have secured another 25 years of marriage! It came out perfect the first time!
Star ingredients
- Chocolate – I used semi-sweet chocolate because I am not a huge dark chocolate fan, but dark chocolate will work exactly the same.
- Vanilla Wafers – I used Christie vanilla wafers, but any thin vanilla wafer will work just as well. Broken lady finger cookies will also work well.
- Nuts – Toasted slivered almonds, pistachios, and hazelnuts all work well in this recipe. Give them a rough chop before mixing into the chocolate.
What I love most about this recipe is how fancy and festive it looks, yet it takes little effort—just a bit of planning to let it chill before slicing. If you are looking for more festive chocolate desserts, be sure to check out my recipes for Italian Chocolate Pear Cake or my Layered Chocolate Orange Cake
One bowl, a microwave and some plastic wrap are all you need!
Step-By-Step Made Simple
- Start by breaking the vanilla cookies into small pieces. I do this on a cutting board and then move just the pieces and not the crumbs to a bowl. This keeps the crumbs out of the chocolate mixture so that the chocolate doesn’t look gritty like it would if the crumbs were mixed in.
- I like to toast the almonds first. I use slivered almonds because they slice easily without breaking apart, giving a cleaner “salami” look when this dessert is cut.
- Add the chocolate and butter to a large bowl and microwave for 90 seconds. You likely will need to microwave it one more time for 30 seconds until the butter is melted and the chocolate is really soft.
- Next, add in the cream. I don’t add it in while melting the chocolate and butter because too much heat can cause the cream to curdle.
- Mix the chocolate and cream until smooth. Chocolate chips tend to hold their shape even when soft, so use your spoon or spatula to crush the chocolate chips that seem to want to hang on against the bowl to get them to smooth out.
- Add the cookies and nuts to the bowl of melted chocolate and mix to combine. Have the cookies and nuts prepared ahead of time so that the chocolate doesn’t cool off and start to stiffen up. If you wait too long, it will be hard to mix in the nuts and cookies.
- Lay some plastic wrap down on your table or counter and spoon the chocolate mixture out in the centre lengthwise, about 9″ long.
- Fold the plastic wrap over to close on all sides and roll to form a log about 3″ in diameter. Set out another long piece of plastic wrap and place the log on the long side, and tightly roll so that the chocolate is tightly formed, and then twist and seal the ends. I use clips, but you can also tie the ends or use elastic bands or string.
- Place the formed chocolate salami in the fridge for 30 minutes to set. When the chocolate is still warm, placing it in the fridge will cause the bottom to flatten. So at this 30-minute mark, I like to take the log out of the fridge and roll it again to make it round on all sides. Usually, at this point, the chocolate has firmed up enough that when I put it back in the fridge, it will stay round on all sides. Continue to chill for a few more hours. 4 hours minimum.
- When the chocolate salami has completely set, remove it from the fridge and, before slicing, dust it with a fairly thick layer of powdered sugar. This step is entirely optional, but it gives the mixture a more salami-like appearance and adds a hint of sweetness.
At a restaurant in Sicily, the chef told us he pours the mixture into a parchment-lined square pan and cuts it into triangles instead of rolling it, so don’t worry if that feels easier.
Serving
When the chocolate salami comes out of the fridge, it is very hard and difficult to cut. Soften it up just a little by letting it sit on the counter for about 30 minutes before cutting. It should slice right through with a sharp knife.
Leftovers? No Problem!
This chocolate dessert makes plenty to share, perfect for parties or a cookie platter. If it’s just for you or the family, store a few slices in the fridge for treats during the week and freeze the rest for up to 3 months. Thaw overnight in the fridge, then let it soften on the counter before slicing.
Italian Chocolate Salami (salame di cioccolato)
Ingredients
- 4.5 oz vanilla tea biscuits, broken into pieces
- 2 oz shelled pistachios, coarsely chopped
- 2 oz slivered almonds
- 12 oz semi-sweet chocolate chips
- 6 tbsp unsalted butter
- ¼ cup heavy cream
- 2 tbsp powdered sugar (optional)
Instructions
- Start by breaking the cookies apart into small pieces. Separate the bigger pieces from the crumbs and discard the crumbs.
- Add the slivered almonds to a large pan over medium heat and toast them for about 2-3 minutes. Remove them when they start to turn golden and their aroma fills the air. Do not burn.
- In a large microwave safe bowl add the chocolate chips and butter and microwave on high for 90 seconds. If the chocolate chips are not soft and the butter not melted, microwave for another 30 seconds until the butter is melted and the chocolate chips are very soft.
- Add the cream and mix the chocolate, butter and cream together until combined. Some chips may hold their form, so squish them against the edge of the bowl so that the chocolate mixture is smooth and not lumpy.
- Add the broken cookies, chopped pistachios and toasted almonds to the bowl with the chocolate and mix to combine.
- Roll out a layer of plastic wrap onto a flat surface. Spoon the chocolate cookie mixture onto the plastic wrap lengthwise. Fold the plastic wrap over the chocolae to seal and roll into a 9" log. Add another layer of plastic wrap to tightly roll it to a 9" long and 3" wide diameter log. Twist the ends of the plastic wrap closed and seal with clips, tying or with string.
- Place the chocolate salami in the fridge to set for 30 minutes. Then when it is firmer take it back out and roll it again so it is round on all sides. When it is warm and first put in the fridge it may become flat on the bottom so after it firms up rolling it again will help it maintain its roundness.
- Before serving remove the chocolate salami from the fridge for about 30 minutes. Then dust it if you like with the powdered sugar before slicing into 1/2" rounds.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
