Chocolate salami

Ingredients

• 200 gdark chocolate
• 105 g (2 medium)eggs
• 250 gplain biscuits
• 10 gunsweetened cocoa powder
• 150 gbutter, at room temperature
• 70 gicing sugar
• 30 grum
• as neededicing sugar, for dusting

Instructions

1. 1

   Melt the chocolate

   Finely chop the dark chocolate, put it in a bowl and melt it in the microwave or over a bain-marie. Leave it to cool until just warm. Meanwhile, break the biscuits by hand into pieces that are neither very large nor crushed to crumbs.

2. 2

   Soften the butter

   Put the room-temperature butter in a separate bowl and work it with a spatula until softened. Add the icing sugar.

3. 3

   Mix the chocolate

   Stir the butter and sugar into a smooth cream. Add the chocolate once it has cooled to room temperature and mix well with the spatula.

4. 4

   Add eggs and rum

   Pour in the eggs and mix, then add the rum.

5. 5

   Stir in cocoa

   Mix again, sift the cocoa into the bowl and stir until the mixture is even.

6. 6

   Fold in biscuits

   Add the broken biscuits and mix until evenly combined. Transfer the mixture to a sheet of baking paper.

7. 7

   Shape the log

   Use your hands to shape the mixture into a long sausage. Move it to a sheet of cling film, wrap it up and seal both ends; this helps make the shape more even.

8. 8

   Chill and slice

   Refrigerate for at least 3 hours. For a rounder shape, place the wrapped log in a baguette tray. After chilling, remove the film, dust with icing sugar and cut into slices.

What is chocolate salami?

Chocolate salami is a chilled, no-bake dessert associated with Italian home cooking. Its name comes from the log shape and the biscuit pieces visible in each slice, rather than from any meat ingredient.

This version combines dark chocolate, butter, eggs and rum with broken biscuits. The biscuits give the soft chocolate mixture structure and a contrasting crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 474 calories, 6g protein, 53g carbs, 28g fat.

The biscuits and icing sugar provide most of the carbohydrates, while butter and chocolate contribute much of the fat; eggs and chocolate supply some protein. Pair a slice with fresh fruit, or serve a smaller slice after a meal with fruit on the side.

Choosing the biscuits and chocolate

Biscuits: Use plain, dry biscuits so they hold their shape and absorb some of the chocolate mixture without making it overly sweet. Break them by hand into varied pieces, not fine crumbs.

Chocolate: Dark chocolate gives the log a deep flavour and balances the icing sugar. Chop it finely so it melts more evenly.

Getting a smooth mixture

Butter: Starting with room-temperature butter makes it easier to soften with a spatula and combine with the sugar. If it is too firm, the mixture can remain lumpy.

Chocolate: Let the melted chocolate cool to room temperature before adding it to the butter. Warm chocolate can soften the butter too much and make the mixture difficult to shape.

Shaping and chilling

Shaping: Form the mixture into a long log on baking paper, then wrap it tightly in cling film and seal the ends. A baguette tray can help keep the log round while it chills.

Chilling: Allow at least 3 hours in the fridge so the log firms up enough to slice neatly. If it still feels soft, give it more time before cutting.

Texture and serving

A good slice holds together while showing distinct biscuit pieces throughout. Avoid crushing the biscuits too finely, or the finished texture will be more uniform and less crunchy.

Dust with icing sugar just before serving for a snow-dusted finish. Cut the chilled log into slices with a sharp knife.

Serving ideas

Serve a slice on its own with coffee or tea, or add fresh berries for a sharp contrast to the rich chocolate. A spoonful of softly whipped cream also works well alongside it.

Because the log needs at least 3 hours to chill, it is practical to make it ahead and slice it when dessert is ready to serve.

Recipe notes & tips

• Break the biscuits by hand so the slices have a varied texture.
• Cool the melted chocolate completely before mixing it with the butter.
• Sift the cocoa to help it blend evenly into the mixture.
• Wrap the log tightly and seal both ends to help it hold its shape.
• Chill for at least 3 hours before slicing.
• Dust the log with icing sugar just before serving.

Variations

• Skip the rum: Leave it out for a version without alcohol.
• Use another spirit: Replace the rum with an equal amount of a spirit you enjoy.
• Add nuts: Mix in chopped toasted hazelnuts for extra crunch.
• Try different biscuits: Use another plain, dry biscuit while keeping the pieces chunky.
• Add citrus: Stir finely grated orange zest into the chocolate mixture for a fragrant note.

Common mistakes to avoid

• Crushing the biscuits too finely: Keep some small chunks so the slices have texture.
• Using hot chocolate: Let it cool to room temperature before adding it to the butter.
• Starting with cold butter: Bring it to room temperature so it softens easily with a spatula.
• Loose wrapping: Wrap the log firmly and seal the ends to help it keep its shape.
• Slicing too soon: Chill for at least 3 hours, or longer if the log is still soft.

How to store

Keep the wrapped log in the refrigerator and use within 3 days. Slice it while chilled; let a portion stand briefly at room temperature if you prefer a softer texture.

Frequently asked questions