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!
Servings 25 Slices
Calories 246kcal
Cost $12
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
Nutrition information is provided as an estimate only, based on 25 slices per batch.
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
Calories: 246kcal | Carbohydrates: 20g | Protein: 2g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 80mg | Potassium: 119mg | Fiber: 2g | Sugar: 10g | Vitamin A: 238IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 1mg