Chocolate Salami Recipe
Chocolate Salami is a vintage no-bake dessert made with rich chocolate, cookie pieces, and nuts. Slice and serve for a fun holiday treat or DIY gift!
Chocolate Salami
Chocolate Salami is a charming vintage dessert that has been shared across European kitchens for generations. Despite the name, there’s no meat involved! This creative sweet treat gets its playful title from it’s salami-like appearance: a rich chocolate treat dotted with cookie and nut pieces that slice just like real salami. In many families, it shows up during the holidays because it’s a simple, no-bake treat that feels special and always draws smiles.
The best part is how simple it is to make. You melt chocolate with butter and cream, fold in crunchy cookie pieces and nuts for texture, then shape it into a log and chill until firm. Once it’s set, just slice and serve! It has a velvety fudge texture, with little pops of cookie crunch in every bite. And even though it looks impressively fancy, it only takes a handful of ingredients and a little chill time.
Chocolate Salami is a fun addition to holiday dessert boards, cookie exchanges, or DIY food gifts. It’s the perfect way to cap off a holiday meal with friends and family or bring a little Christmas cheer to friends and neighbors. Let’s get cooking!
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Ingredients
- Chocolate: Semi-sweet chocolate chips
- Dairy: Heavy cream, butter (can use salted or unsalted)
- Dry Goods: Chopped pecans, shortbread cookies (or digestive biscuits), powdered sugar
Full ingredient amounts available in the printable recipe card at the bottom of the post.
Helpful Kitchen Tools
Instructions
- Make the Chocolate Base: In a saucepan over medium heat, add the heavy cream and chocolate chips. Cook while stirring constantly, until melted and smooth. Remove from the heat and immediately add the butter. Stir until the butter is completely melted and incorporated.
- Add the Fillings: Stir in the chopped pecans. Add the shortbread cookie pieces and gently mix until all ingredients, pecans, and cookies are coated with the chocolate-butter mixture.
- Roll: Cut out 2 large sheets of parchment paper, each approximately 15 inches long. Divide the chocolate mixture in half, placing one half of the mixture in the center of each parchment sheet and forming into a log shape approximately 10 inches long and 3 inches around. Roll the parchment paper up tightly around each chocolate log, pressing gently to make it firm, then twisting the ends like a candy wrapper to hold everything in place.
- Chill and Slice: Place both wrapped chocolate salami logs on a small baking sheet or plate and refrigerate for at least 4 hours, or overnight, until completely set and firm. When ready to serve, unwrap, roll in powdered sugar, and cut into slices.
Prep Tips
- Chilling Time:Â After wrapping the chocolate salami in parchment paper, chill in fridge for at least 4 hours. Overnight chilling gives the best texture and cleaner slices.
- Heavy Cream: Use full-fat heavy cream only. Low-fat cream or half and half will make the mixture dry and crumbly.
- Cookies: Shortbread works beautifully, but digestives, maria cookies, tea biscuits, or vanilla wafers are great substitutions. Break the cookies into ½-inch pieces—smaller crumbs are fine too.
- Nuts:Â Pecans are my favorite, but chopped walnuts, hazelnuts, almonds, or pistachios work as well. Toasting the nuts adds a deeper flavor. Roughly chopped pieces give the best texture.
- Variations: Some like to add liquor to this dessert for a different flavor. To add liquor to your chocolate salami, mix a couple of tablespoons (or more to taste) of rum, brandy, Amaretto, Kahlua, or orange liqueur directly into your melted chocolate and butter mixture after removing it from the heat, before folding in the biscuits and nuts.
- Richer Chocolate Flavor: Add 1 teaspoon of espresso powder to the cream and chocolate before melting for a deeper, more intense chocolate taste.
- Timing: Work quickly. Once the butter goes in, the mixture begins to cool and thicken.
- Wrapping:Â Parchment paper is my preference for shaping, but plastic wrap or foil works too. Use whichever is easier for you.
- Easier Slicing: Warm your knife under hot water before cutting, and wipe it clean between each slice for neat edges.
- Storage:Â Store in and airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months. For freezing, wrap tightly in plastic wrap and place in a zip-top bag.
More Holiday Chocolate Recipes To Try:
- Chocolate Hummus
- Homemade Peppermint Patties
- Chocolate Orange Cake
- Peppermint Brownie Truffles
- Crockpot Chocolate Lava Cake
- Andes Mint Cookies
- Peppermint Bark Cheesecake Dip
Chocolate Salami Recipe (Printable Recipe Card):
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Chocolate Salami Recipe
Equipment
- Medium Saucepan
- Parchment paper
- Baking sheet
Ingredients
- 1 cup heavy cream
- 2 cups semi-sweet chocolate chips
- 1/3 cup unsalted butter
- 3/4 cup chopped pecans
- 14 ounces shortbread cookies or digestive cookies, cut into pieces
- 1/4 cup powdered sugar
Instructions
- In a saucepan over medium heat, add the heavy cream and chocolate chips. Cook while stirring constantly, until melted and smooth.
- Remove from the heat and immediately add the butter. Stir until the butter is completely melted and incorporated.
- Stir in the chopped pecans.
- Add the shortbread cookie pieces and gently mix until all ingredients, pecans, and cookies are coated with the chocolate mixture.
- Cut 2 large pieces of parchment paper, each approximately 15 inches long.
- Divide the chocolate butter mixture in half. Place one half in the center of each sheet.
- Form each chocolate portion into a log shape that is approximately 10 inches long and 3 inches around.
- Roll the parchment paper up tightly around each log, twisting the ends like a candy wrapper to hold the shape.
- Place both logs on a small baking sheet or plate and refrigerate for at least 4 hours, or overnight, until completely set and firm.
- Unwrap the chocolate salami, coat it with powdered sugar, cut into slices and enjoy.
Notes
Prep & Storage Tips:
- Chill: Wrap and refrigerate at least 4 hours; overnight gives the cleanest slices.
- Cream: Only use full-fat heavy cream—lighter options make the mixture crumbly.
- Cookies: Shortbread, digestives, or vanilla wafers all work. Break into about ½-inch pieces.
- Nuts: Pistachios, almonds, hazelnuts, or walnuts are great; toasting adds more flavor. Rough chop for best texture.
- Flavor Boost: For deeper chocolate flavor, add 1 tsp espresso powder when melting the cream and chocolate.
- Work Fast: The mixture thickens quickly once the butter is added.
- Wrap: Parchment, foil, or plastic wrap will all work, but parchment is generally easier to shape.
- Slice Cleanly: Warm your knife under hot water and wipe between cuts.
- Store: Refrigerate up to 2 weeks or freeze up to 3 months (wrapped tightly, then placed in a zip-top bag).
Nutrition
Be sure to pin our Chocolate Salami recipe on Pinterest:
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