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Chocolate Salami (Salame di Cioccolato)
This Salame di Cioccolato recipe is all about simplicity, texture, and rich flavor. It transforms everyday ingredients into a decadent, sliceable dessert that looks impressive but requires very little effort. Melted dark chocolate and butter create a smooth, velvety base, while crushed biscuits and toasted hazelnuts add contrast and that signature “salami” appearance.
What makes this recipe especially appealing is its no-bake approach. Everything comes together in one bowl, then gets shaped into logs and chilled until firm. The result is a dense yet slightly crumbly texture, with each slice revealing a mosaic of chocolate and crunchy pieces.
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Prep Time 30 minutes
Chill Time 6 hours
Servings: 24 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups (450g) unsalted butter, softened
  • 24 oz (680g) dark chocolate, chopped
  • 1 ½ cups (300g) granulated sugar
  • 6 large eggs (or use pasteurized eggs)
  • 4 tsp vanilla extract
  • 2 cups (300g) hazelnuts, roughly chopped
  • 4 cups (about 400g) crushed plain biscuits
  • ½ cup (120 ml) dark rum (optional)
  • ½ cup cocoa powder or powdered sugar (for coating)

Equipment

  • Heatproof bowl (for melting chocolate)
  • Saucepan (double boiler method) or microwave

Instructions
 

  1. Melt the chocolate
    Use a double boiler or microwave in sh
  2. Cream butter and sugar
    In a large bowl, mix until light and fluffy.
  3. Add eggs and vanilla
    Beat in eggs one at a time, then stir in vanilla.
  4. Combine with chocolate
    Slowly mix in the melted chocolate until smooth.
  5. Fold in texture
    Add crushed biscuits and hazelnuts. Stir well. Mix in rum if using.
  6. Shape into logs
    Divide mixture into 3–4 portions. Place each on plastic wrap and roll into log shapes (like salami).
  7. Chill
    Refrigerate for at least 4–6 hours, until firm.
  8. Finish and serve
    Roll logs in cocoa powder or powdered sugar. Slice into rounds and serve.

Notes

Chill thoroughly: Let the logs firm up for at least 4–6 hours, or overnight for the cleanest slices.
Don’t over-crush biscuits: Leave some small chunks for a more realistic “salami” texture.
Toast the nuts: Lightly toasting hazelnuts or almonds enhances their flavor and adds depth.
Use good-quality chocolate: Since chocolate is the main flavor, choose one you enjoy eating on its own.
Slice with a warm knife: Run the knife under hot water and dry it before slicing for smoother cuts.
Flavor Notes
Rum adds warmth, but you can swap it with coffee, orange zest, or leave it out entirely.
A pinch of salt helps balance sweetness and enhances chocolate flavor.
Cocoa powder on the outside gives a more intense, slightly bitter finish compared to powdered sugar.


Nutrition Breakdown 

Salame di Cioccolato (Per Serving)

Nutrition Facts (Estimated)
Serving size: 1 slice (1/24 of recipe)
Calories320
Total Fat22g (28% DV)
Saturated Fat11g (55% DV)
Cholesterol70mg (23% DV)
Sodium40mg (2% DV)
Total Carbohydrates28g (10% DV)
Dietary Fiber2g (7% DV)
Total Sugars18g
Added Sugars16g (32% DV)
Protein4g
The majority of calories in this dessert come from butter and dark chocolate, which contribute most of the fat content. Added sugars and crushed biscuits are the primary sources of carbohydrates, while hazelnuts also add a small amount of healthy fats and protein along with texture and flavor.

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