Mama Living Abroad

Chocolate Salami

Chocolate salami
Chocolate salami

There are certain things that stand out from my childhood, like my favorite music, certain TV shows, and many memories from our family vacations. But there’s something about beloved sweets that can bring back a wave of nostalgia in a single bite. Chocolate biscuit balls was the first recipe I ever made, and it has been a hit on the blog. To give it a little twist, I shaped the mixture into a roll instead of balls and added a few drops of rum extract. The addition of the rum adds to the nostalgic vibe. This no-bake dessert is really easy to make, the only hard part is patiently waiting for it to set in the fridge.

All opinions are always 100% honest and my own. Links are affiliate links. If you click a link and buy something, I receive a commission for the sale. It doesn’t cost you anything extra and you are free to use the link or not as you choose. If you do use my links, I appreciate your support!

Chocolate salami

Chocolate Salami

There's something about beloved sweets that can bring back a wave of nostalgia in a single bite.
Kosher, Dairy
No ratings yet
Tried my recipe?Mention @mamalivingabroad or tag #mamalivingabroad!
Print Pin Rate
Course: Dessert
Cuisine: Israeli
Keyword: Israeli desset
Servings: 2 rolls



  • 9 oz (250 grams) 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
  • 1 teaspoon vanilla extract
  • 1-2 drops rum extract
  • *Optional* for coating shredded coconut unsweetened


  • Put the cookies in a double sealed bag and beat the cookies with a rolling pin or a can. The goal is to break the cookies into small pieces. The main thing is not to grind into thin crumbs. Transfer to a large bowl.
  • In a saucepan, heat heavy cream and sugar while stirring until the sugar has dissolved (do not boil). Add butter and chocolate and cook while stirring until melted. Remove from heat. Stir in the vanilla and rum.
  • Pour the chocolate mixture over the broken cookies and mix well. Let it cool to room temperature.

To make the “salami”:

  • With wet hands, shape the mixture into 2 rolls.
  • *Optional* roll each one in coconut.
  • Freeze for an hour to set, slice and serve.
  • Store in the refrigerator.

Tips and Tricks:

  • Use sprinkles instead of coconut
  • Add to the mixture 3.5oz/100 grams of unshelled pistachios

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

Popular Right Now