🇮🇹 Italy · Dessert
Salame al Cioccolato (Chocolate Salami)
By eatmundo · July 7, 2026
Salame al Cioccolato is a classic Italian no-bake dessert that looks remarkably like a cured salami but is made entirely of sweet, rich chocolate and crunchy biscuits. This delightful treat is simple to prepare, incredibly indulgent, and perfect for sharing with friends and family, especially during holidays or celebrations.
Ingredients
check them off as you prepareHow to Make It
- 1
Roughly crush 200g of digestive biscuits. You can place them in a resealable bag and crush them with a rolling pin or pulse them briefly in a food processor until you have a mix of fine crumbs and small chunks for texture.
- 2
Melt 200g of good quality dark chocolate (70% cocoa) using a double boiler or in the microwave in short bursts, stirring until smooth. Allow it to cool slightly, but keep it fluid.
- 3
In a large bowl, cream together 100g of softened unsalted butter and 80g of powdered sugar until light and fluffy, about 2-3 minutes with an electric mixer. The mixture should be pale and airy.
- 4
Beat in 1 large egg into the butter and sugar mixture until fully incorporated. If using, stir in 2 tablespoons of rum at this stage for an extra layer of flavor.
- 5
Gently fold the slightly cooled melted chocolate into the butter mixture until just combined. Then, add the crushed biscuits and 2 tablespoons of unsweetened cocoa powder, mixing until everything is evenly coated and well distributed.
- 6
Lay out a large piece of cling film or parchment paper on your work surface. Transfer the chocolate mixture onto it and shape it into a log, approximately 20-25 cm long, resembling a salami. Roll it tightly in the film, twisting the ends to seal securely.
- 7
Place the chocolate salami in the refrigerator for at least 2-3 hours, or preferably overnight, to allow it to firm up completely. It should be solid to the touch when ready.
- 8
Once firm, unwrap the Salame al Cioccolato. Lightly dust it with additional powdered sugar, then slice it into thick rounds, about 1 cm thick, before serving. Enjoy this delightful illusion with coffee or as a dessert!
Frequently Asked Questions
Since this recipe uses raw egg, is there a way to make it safe to eat, or a substitute?+
To ensure safety, use pasteurized eggs if available. Alternatively, you can gently temper the egg yolk with a little warm melted butter and chocolate mixture, or omit the egg and use a tablespoon or two of milk or cream to bind, though the texture will be slightly different.
What type of dark chocolate is best for Chocolate Salami, and does the cocoa percentage matter?+
Use a good quality dark chocolate with a cocoa content between 60-75% for a rich flavor without being overly bitter. Avoid chocolate chips designed to hold their shape, as they won't melt as smoothly.
How finely should I crush the digestive biscuits, and can I use other types of biscuits?+
Crush the digestive biscuits into varying sizes, aiming for a mix of fine crumbs and larger pea-sized pieces to give the 'salami' its characteristic textured appearance. While digestives are traditional, plain shortbread or rich tea biscuits can be used as alternatives.
How long does Salame al Cioccolato need to chill before serving, and how should it be stored?+
It needs to chill in the refrigerator for at least 3-4 hours, or preferably overnight, to become firm enough to slice without crumbling. Store leftover chocolate salami tightly wrapped in the refrigerator for up to one week.
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