Chocolate Salami

Chocolate Salami is an incredibly easy and delicious dessert made with only six ingredients. Perfect for making with kids, and there’s no need for an oven! 

There are many variations of this chocolate salami. I used my Chocolate Biscuit Balls Recipe and shaped the mixture like a sausage. I promise, there is no meat:-) Give this chocolate salami recipe a try, and let me know what you think.

Ingredients Overview

Dark chocolate: Good quality semisweet chocolate. 

Cookies or biscuits: You can use digestive biscuits, tea biscuits, butter cookies, petit beurre cookies, graham crackers, or even animal crackers.

Butter: Use unsalted butter for this recipe.

Heavy cream: I prefer to use heavy cream in this recipe, but whole-fat milk works great too. 

Shredded coconut, unsweetened: For coating the salami roll. You can substitute with powdered sugar. 

Add-ons: Tune with your own preferences! Enrich the dough with roasted chopped nuts, alcohol, vanilla extract, rum extract, coffee powder, and dried cranberries.  

How to Store Chocolate Salami?

Keep the chocolate salami in the refrigerator for up to one week.

If you want to freeze chocolate salami, make sure to wrap it tightly in plastic wrap. It can be frozen for up to 1 month.

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Chocolate Salami

Author Rachel

Prep Time 10 minutes minutes

Chilling Time 2 hours hours

Yield 2 rolls

Print Pin Recipe

Description

Chocolate salami is a delicious no-bake dessert that takes me back to childhood flavors.

Kosher, Dairy

Equipment

• A sealed bag like Ziploc *optional*

Ingredients

• ▢ 9 oz (250 grams) cookies like Graham crackers/tea biscuits/animal crackers
• ▢ 3/4 cup (180 ml) heavy cream
• ▢ 2 Tablespoons (20 grams) granulated sugar
• ▢ 1 stick (110 grams) butter
• ▢ 7 oz (200 grams) dark chocolate, chopped or broken into pieces
• ▢ 1 teaspoon vanilla extract
• ▢ 1-2 drops rum extract optional
• ▢ 1 cup for coating shredded unsweetened coconut or powdered sugar optional

Instructions

• Put the cookies in a double-sealed bag and crush with a rolling pin or a can. Don’t use a food processor; the pieces of the biscuits must be large. Transfer to a large bowl.
• In a saucepan on low-medium heat, heat heavy cream and sugar while stirring until the sugar has dissolved (don’t bring it to a boil). Add butter and chocolate and cook while stirring until melted. Remove from heat. Stir in the vanilla and rum if using.
• Pour the chocolate mixture over the broken cookies and mix well. Let it cool to room temperature.

To make the “salami”:

• First, pour the mixture onto a sheet of parchment paper.
• Roll the chocolate salami into a log (or two logs). Twist the ends closed, then place it in the freezer to set for 2-3 hours.
• Once the salami has hardened in the freezer, remove the parchment paper. You can roll it in shredded coconut or powdered sugar if you like.
• Serve cold in slices, and enjoy.
• Store in the refrigerator.

Tried this recipe? Tag@mamalivingabroad