Salame al Cioccolato
Indulge in this classic Italian no-bake chocolate salami, a delightful confection featuring crushed biscuits enveloped in a rich, boozy chocolate mixture. Shaped like a cured sausage and dusted with powdered sugar, this dessert offers a unique blend of textures and deep cocoa flavor, perfect for a sophisticated sweet treat.
An original recipe by Forkin
- Total time
- 3 hr 20 min
- Serves
- 8
- Difficulty
- Easy
- Per serving
- 271 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 200 gdigestive biscuit, crushed
- 100 gunsalted butter, melted
- 80 ggranulated sugar
- 50 gunsweetened cocoa powder
- 2 pcsegg yolk
- 2 tbsprum(optional)
for dusting
- 2 tbsppowdered sugar
Equipment
Large mixing bowl · Medium mixing bowl · Whisk · Spatula · Parchment paper · Chef's knife · Cutting board · Rolling pin (optional) · Ziploc bag (optional)
The method
Step by step
- 1
Finely crush the digestive biscuits and transfer them into a large mixing bowl.
About 2 min
Cook’s note: For best results, place biscuits in a sturdy Ziploc bag and use a rolling pin to crush them into varying sizes, from fine crumbs to small pea-sized pieces, adding textural interest.
- 2
In a separate medium bowl, combine the melted unsalted butter, granulated sugar, unsweetened cocoa powder, and egg yolks.
Cook’s note: Ensure your butter is fully melted but not hot, to prevent cooking the egg yolks prematurely.
- 3
Whisk the mixture vigorously until it is completely smooth and well-combined, resembling a thick chocolate sauce.
About 3 min
Cook’s note: A balloon whisk works best here to incorporate air and ensure a uniform consistency.
- 4
Stir the rum into the chocolate mixture, if using.
Cook’s note: If omitting alcohol, substitute with 1 teaspoon of vanilla extract or 2 tablespoons of strong brewed coffee for added depth of flavor.
- 5
Pour the prepared chocolate mixture over the crushed biscuits in the large mixing bowl.
- 6
Mix thoroughly with a sturdy spatula or your hands until all the biscuit pieces are evenly coated and a cohesive, pliable dough forms.
About 5 min
Cook’s note: Using your hands allows you to feel the consistency and ensure every crumb is incorporated.
- 7
Lay a large sheet of parchment paper (approximately 18-20 inches long) on a clean work surface.
Cook’s note: Plastic wrap can also be used, but parchment paper offers better rigidity for shaping.
- 8
Transfer the chocolate biscuit mixture to the center of the parchment paper.
- 9
Shape the mixture into a compact log, approximately 20-25 cm (8-10 inches) long and 5-6 cm (2-2.5 inches) in diameter, mimicking the appearance of a cured salami.
About 5 min
Cook’s note: Use the parchment paper to help compress and roll the mixture tightly, creating a dense, uniform log.
- 10
Wrap the log tightly in the parchment paper, twisting both ends securely to seal and maintain its shape.
About 1 min
Cook’s note: Ensure there are no air pockets to prevent the salami from drying out during chilling.
- 11
Refrigerate the wrapped chocolate salami for a minimum of 3 hours, or ideally overnight, until it is completely firm.
About 3 hr
Cook’s note: Proper chilling is crucial for the salami to set and allow for clean, easy slicing.
- 12
Before serving, unwrap the chilled chocolate salami and place it on a serving board.
- 13
Generously dust the entire surface of the salami with powdered sugar.
About 1 min
Cook’s note: The powdered sugar not only adds sweetness but also creates a visual 'bloom' that authentically resembles a traditional cured salami.
- 14
Slice the chocolate salami into 1 cm (1/2 inch) thick rounds using a sharp, thin-bladed knife.
About 2 min
Cook’s note: For the cleanest cuts, wipe your knife clean between each slice.
Per serving
Nutrition
- Calories
- 271kcal
- Protein
- 4.1g
- Carbs
- 32.4g
- Fat
- 16g
- Fibre
- 3.3g
- Sugar
- 17.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Serve slices of Salame al Cioccolato with a strong espresso or a glass of dessert wine like Vin Santo. For an extra touch, you can add chopped nuts (like pistachios or almonds) to the biscuit mixture for crunch. This recipe is also fantastic for gifting during the holidays!
Store leftover chocolate salami tightly wrapped in plastic wrap or in an airtight container in the refrigerator.
This is a no-bake dessert and is best served chilled directly from the refrigerator.
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