A traditional Italian dessert, chocolate salami is a popular treat, especially during the holiday season. This version is made with a ganache base, pistachios, and buttery cookie pieces. Try this easy no-bake dessert as part of a dessert board or to make as a fun gift.
Chocolate sausage is a lot like lazy cake or rocky road candy, so if you like that, you'll like this too. For some more no-bake chocolate treats, try our Swedish chocolate balls and chocolate mint truffles! This recipe makes two good-sized chocolate salamis.
Ingredient Notes and Substitutions
- Cookies: we like vanilla biscuits but try shortbread or even firm amaretti cookies.
- Chocolate chips: using chips will make for a slightly firmer slice, but you can sub bar chocolate or couverture if preferred.
- Nuts: we chose pistachios for the pretty colour, but roasted hazelnuts are a delicious substitute. Chopped or slivered almonds work too.
- Make it gluten-free: opt for gluten-free cookies, like these vanilla wafers.
- Make it plant-based: choose vegan cookies and chocolate. Replace the dairy with soy creamer or coconut cream, and use a good quality vegan butter.
How to Make Chocolate Salami
Step 1: break up the biscuits in a zip-top bag or a mortar and pestle.
Step 2: heat the milk in a small saucepan.
Step 3: add the chocolate, butter, and vanilla to a heat-safe bowl and pour the hot milk over it.
Step 4: let it rest for five minutes, then stir well to combine.
Step 5: add the nuts and cookie pieces to the ganache.
Step 6: stir to evenly incorporate.
Step 7: add half the mixture to a piece of plastic wrap and twist to form a log. Repeat with the second half of the mixture.
Step 8: chill for 4 hours, then dust with icing sugar and slice into rounds to serve.
- Add some orange: for a festive touch, add some orange zest or extract to your ganache base.
- Add other festive flavours: a splash of liqueur like kahlua, rum, or amaretto is nice to add to the ganache if you're into that.
- Choose crunchy cookies: we recommend digestives because they stay crisp even when embedded in the ganache. Softer cookies will turn soggy as they sit.
- Keep the ratio: if you change the amount of chocolate, cream, or even butter, your chocolate salami might not set, or it might turn out too hard. This is a simple recipe but the base needs to stay the same for success.
Some recipes use eggs and sugar, but we've opted for an easier version the relies on a ganache base. It's perfectly silky and there's less chance it won't set!
If your chocolate isn't melted after adding the hot cream, gently heat it over a bain-marie or zap it in the microwave in 10-second blasts, stirring each time, until fully melted.
How to Store
Storage: keep the slice in a sealed container in the fridge for up to 2 weeks. It gets a little too soft if left out at room temperature for a while.
Freezing: place into airtight containers and freeze for up to 3 months. The sugar on the outside might melt as the slices thaw, so if possible, freeze the salami whole and then dust with sugar again before slicing.
How long can I leave chocolate salami out?
We don't recommend leaving slices or the whole roll out for longer than an hour at a time. These are best chilled as they soften - like truffles - when left at room temperature.
Why are my slices breaking?
To get nice clean slices, heat a sharp knife in hot water and then dry it before use. This will melt through the chocolate for the neatest rounds.
What can I use instead of plastic wrap?
Parchment paper is a pretty good substitute if you don't mind slightly less round salami (it'll look even more like real salami!) and can be used in place of the plastic.
If you make this Chocolate Salami recipe or any other chocolate recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
- Measuring cups and spoons or a digital kitchen scale
- Small saucepan
- Heat-safe bowl
- Plastic wrap
- 2 cups * vanilla cookies
- 1 cup heavy cream
- 2 cups chocolate chips or chopped dark chocolate
- ¼ cup salted butter
- 1 teaspoon vanilla extract
- ⅔ cup chopped pistachios or other nuts
- Icing sugar for coating
- Break the cookies up into rough pieces, pea-sized to about nickel-sized. This is easy to do in a zip-top bag and a rolling pin.2 cups * vanilla cookies
- Add the cream to a saucepan and heat until just simmering. Don't bring it to a boil. While it's heating, add the chocolate, butter, and vanilla to a heat-safe mixing bowl.1 cup heavy cream, 2 cups chocolate chips, ¼ cup salted butter, 1 teaspoon vanilla extract
- Once the cream is hot, pour it over the chocolate. Let it sit undisturbed for 5 minutes, then whisk to combine. If the chocolate isn't fully melted, gently heat it over a bain-marie or do short bursts in the microwave.
- Add the nuts and broken cookies to the ganache mixture and stir to incorporate.⅔ cup chopped pistachios
- Scoop half of the mixture onto a large square of plastic wrap, and roll it up into a tight log, twisting the ends. Repeat with the second half of the chocolate mixture, so that you get two pieces of salami.
- Place the logs into the fridge to chill for at least 4 hours. After this time, they should be fully set and firm to the touch.
- Take out of the fridge and coat the outsides in icing sugar. Cut into rounds of any thickness you like (we do ¼ inch). Keep in the fridge until ready to serve.Icing sugar