Chocolate Salami is a fun, festive dessert that’s simple to make. Rich dark chocolate combines with crunchy Amaretti cookies and nuts, then it’s dusted with powdered sugar for a realistic salami appearance. It’s egg-free and great for gifts or casual chocolate cravings.
Baking during the holidays is always joyful, and this chocolate salami is one of those treats that looks impressive yet is very easy to prepare. The most difficult part is waiting for it to set in the fridge so you can dust it with powdered sugar and slice it neatly.
Although it makes a lovely Christmas gift, you can make chocolate salami any time of year whenever you need a rich chocolate bite.
Ingredients – what you need
For this recipe you’ll need: dark chocolate (about 70% cocoa), butter, milk, Amaretti cookies (use crunchy, not soft), unsweetened cacao powder, hazelnuts, pistachios, a pinch of sea salt flakes and powdered sugar for dusting. If you want an authentic look, have some basic kitchen string on hand to tie the salami.
How to make Chocolate Salami – step by step
1. Break the chocolate into rough pieces and combine with the butter in a large heatproof bowl.
2. Set the bowl over a saucepan with hot (not boiling) water, ensuring the water doesn’t touch the bowl. Keep the heat at medium and stir occasionally until the chocolate and butter are completely melted and smooth.
3. While the chocolate melts, place the Amaretti cookies in a sealed bag and crush them to small–medium pieces using a rolling pin.
4. Remove the bowl from the heat and slowly add the milk, stirring continuously until fully incorporated. Add the cacao powder and a pinch of sea salt, stirring until combined. A few small lumps are fine.
5. Stir in the crushed cookies and whole nuts so they are evenly coated in the chocolate mixture.
6. Spoon the mixture onto a sheet of baking parchment and shape into a rough log at the edge nearest you so you can roll it up.
7. Fold the parchment over the mixture and roll into a log, twisting the ends to secure. For a neater shape, wrap the log in plastic wrap as well (optional).
8. Refrigerate for 4–6 hours or overnight until firm. When set, lightly dust with powdered sugar for a lifelike appearance and slice to serve.
How to tie the salami – make it look realistic
Top tip: Tying the chocolate salami looks trickier than it is. Follow these straightforward steps for a realistic finish (tying is optional).
1. Make a small loop with one end of the string and knot it to secure the loop under the salami.
2. Wrap the string once around the log, pass the free end through the initial loop and pull tight so the knot sits underneath.
3. Bring the string over the end of the salami and tuck it under the top strand. Pull the string down about 1 inch and hold with your thumb.
4. Continue looping the string around the log, tucking and pulling firmly. Repeat every inch until you reach the other end, then wrap over the end and tuck under the lower strands, finishing with a secure knot.
Recipe tips and FAQs
- Nuts: Keeping the nuts whole gives attractive slices. If you don’t have pistachios or hazelnuts, use peanuts, cashews or almonds instead.
- Adding the milk: Add milk slowly in 2–3 additions, stirring vigorously between each. Adding it too quickly can cause the chocolate to split. If it separates, see the rescue tip below.
- Liqueur: For an adult version, fold in 1 tablespoon of your favourite liqueur.
Yes. Wrap it tightly in plastic wrap or baking parchment and then in aluminium foil before freezing.
Any dry biscuits work well, such as digestive biscuits or graham crackers.
Warm about 1/4 cup (60ml) milk (not boiling) and add a splash at a time to the chocolate while stirring. Stop once the mixture comes back together.
Serving suggestions
Serve slices after a meal with coffee or a dessert liqueur such as Vin Santo. For children, a glass of milk pairs perfectly.
More Italian desserts you might like
- Panettone Bread Pudding
- Pandoro Christmas Tree Cake (Italian Christmas Cake)
- Panettone Bombe – Christmas Ice Cream Cake
- White Chocolate Panna Cotta
- Italian Almond Cookies (Ricciarelli)
If you try this Chocolate Salami, please rate the recipe and share how it turned out in the comments—I love hearing from readers!
Chocolate Salami (Salame di Cioccolato)
By Emily
Quick recipe info
- Prep: 40 mins
- Cook: 5 mins
- Refrigeration: 4 hrs
- Total: 4 hrs 45 mins
- Servings: 12
Ingredients
- 1 cup dark chocolate, good quality 70% cocoa (150g)
- 5 tbsp butter, cut into cubes (70g)
- ⅓ cup milk (80ml)
- 4 tbsp cacao powder
- 2 cups Amaretti cookies, crunchy (100g)
- 1/3 cup whole hazelnuts (45g)
- 1/3 cup unsalted pistachios (45g)
- Powdered sugar for dusting
- Pinch of sea salt flakes
Instructions
- Break the chocolate into pieces and place in a large heatproof bowl with the butter. Set the bowl over a pan of hot water without touching the water.
- Heat gently and stir until the chocolate and butter are fully melted and smooth.
- Crush the Amaretti cookies in a sealed bag to small–medium pieces.
- Remove the bowl from the heat. Slowly add milk while stirring until combined. Stir in cacao powder and a pinch of salt; small lumps are okay.
- Fold in the crushed cookies and whole nuts until coated.
- Spoon the mixture onto baking parchment and form a rough log, then roll and twist the ends to seal. Optionally wrap in plastic wrap for a neater shape.
- Refrigerate for 4–6 hours or overnight. Dust lightly with powdered sugar before slicing.
How to tie the salami (optional)
- Make a small loop in the string and knot it to secure.
- Wrap around the salami once, pass the free end through the loop and pull tight so the knot sits underneath.
- Bring the string over the end and tuck it under the top strand, then pull the string down about 1 inch and hold with your thumb.
- Loop the string around the log, tucking and pulling firmly, repeating every inch until the end. Wrap over the end, tuck under the lower strands and knot to secure.
Notes
- Keep nuts whole for attractive slices. Substitute with peanuts, cashews or almonds if needed.
- Add milk slowly in 2–3 additions and stir vigorously between additions to avoid splitting the chocolate. If it splits, warm 60ml milk and add a splash at a time until it comes back together.
- For an adult version add 1 tbsp of your favourite liqueur.
- Store in the fridge up to 1 week (the author has kept it up to 2 weeks). Freeze wrapped tightly in plastic and foil.
Nutrition (per serving, approximate)
Calories: 204 kcal | Carbohydrates: 16 g | Protein: 4 g | Fat: 15 g | Saturated Fat: 7 g