Chocolate Salami, a traditional Italian dessert recipe that turns charcuterie into a sweet treat - Easy to prepare with 5 ingredients, can be made gluten-free and dairy-free.
Literally called Salame al Cioccolato in Italy, it doesn't involve meat and is a classic easy dessert served in the Bel Paese during the festivities. This great party recipe is a must-try for all chocolate lovers, plus it's perfect to share. All you have to do is just slice it up!
To make a Chocolate Salami, all you only need is 5 basic ingredients you probably have in your pantry already: organic butter (or coconut butter for a dairy-free alternative), high quality dark chocolate, sugar, milk and broken cookies.
The traditional recipe requires eggs and rum, I normally substitute the first with a splash of hazelnut milk and the result is very similar; if there aren't kids around, you are more than welcome to add a few drops of rum, amaretto or prosecco.
This Chocolate Salami is simple and delicious this way, but if you like add some nuts and fruits: dried apricots, pistachios, pecan nuts or hazelnuts are all perfect to give an extra crunchy texture.
Italian Chocolate Salami
- 10 oz/300gr tea cookies nice, digestive, petite, shortbread or dairy-free alternative, broken into pieces
- 7 oz/200gr 85% dark chocolate chopped
- 5 oz/150gr organic butter or coconut butter, room temperature
- ½ cup/110gr white sugar
- 2 free-range eggs or 4 tbsp of hazelnut milk
- 2 tbsp rum/amaretto/prosecco optional
- cocoa powder to decorate
- In a large bowl, mix the butter with sugar until soft and creamy.
- Place the chocolate in a heatproof bowl. Sit over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally.
- Allow to cool, then pour the chocolate and rum into the butter mixture.
- Incorporate the eggs, one at the time, mixing until well combined with the other ingredients. If you substitute the eggs, simply pour milk into the chocolate salami mixture.
- Fold in the broken cookies and mix until combined, then refrigerate for 20min.
- Using you hands, mould the mixture into a salame-like log and transfer onto a flat surface covered with parchment paper.
- Cover completely and firmly roll it, as if it were a rolling pin, to create a smooth, rounded cylinder.
- Dust your hands with a little cocoa powder and then rub 2 tbsp of cocoa over the unwrapped salame to stop it getting sticky.
- Transfer the salami onto a square of foil and cover entirely.
- Refrigerate for about 4 h, then serve on a large wood board with a knife like the real charcuterie, and let your friends slice it up. Buon Appetito!
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.
Did you make this recipe?
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