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.

Traditional Italian chocolate salami, easyfree recipe by The Petite Cook
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Italian Chocolate Salami

Chocolate Salami, a traditional Italian recipe that turns charcuterie into a sweet treat - Easy to prepare with 5 ingredients, can be made gluten-free and dairy-free.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Dessert
Cuisine: Italian
Servings: 8
Author: The Petite Cook


  • 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
  • 1/2 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!
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