All you need is 5 ingredients for the Best Chocolate Salami dessert. This Italian chocolate dessert is made with melted chocolate, vanilla tea biscuits, pistachios, and of course butter and heavy cream to hold it together.
Looking for more easy no-bake desserts? Try our chocolate caramel pretzel bars or fruit and nut chocolate bark.
Chocolate Salami
Chocolate salami is a well known Portuguese/Italian no-bake dessert consisting of cocoa, broken biscuits, butter, and sometimes nuts. These ingredients are melted into the chocolate and rolled into a sausage shape to replicate the look of salami. Some folks like to dust it with powdered sugar as well. Everyone has their own version of this classic Italian dessert. I personally like to keep it simple. If you like more variety in your chocolate salami, by all means, add a few different nuts. The texture of the smooth ganache combined with the crunchy biscuits and pistachios are a true delight worth splurging on.
Here is what you will need to make it
- Vanilla tea biscuits (or graham crackers)
- Good quality semisweet chocolate chips
- Heavy cream
- Unsalted butter
- Pistachios (roasted, salted, and no shell)
- Powdered sugar for coating (optional)
How to make Chocolate Salami
Note: This is a quick rundown of how to make it. For the full detailed recipe, scroll down to the printable recipe card.
- First, make the ganache by combining chocolate chips with hot heavy cream and unsalted butter. Then using a spatula stir until smooth.
- Next, mix the ganache, crushed tea biscuits, and chopped pistachios. Then mix thoroughly to ensure that all the ingredients are evenly distributed.
- Now place the chocolate sausage mixture onto a sheet of plastic wrap and roll it up tightly into the shape of a sausage. Then tie both ends and refrigerate for about 4 hours until solid.
How to store chocolate salami?
Keep the chocolate salami in an airtight container in the refrigerator for up to 2 weeks. I personally LOVE to eat it cold! I feel like it tastes so much better that way. However, you can keep it frozen if you prefer to store it longer.
Does it freeze well?
If you want to freeze chocolate salami, make sure to wrap it tightly in plastic wrap. Then you will need to wrap it once more with foil and keep frozen for up to 1 month.
More Italian Desserts to try!
- Tiramisu Cake (VIDEO)– A fluffy sponge cake soaked in coffee syrup and layered between mascarpone frosting and cocoa powder.
- Chewy Amaretti Cookies (VIDEO)– dense, chewy, and bursting with almond flavor.
- Zeppole Italian Donuts– pillowy soft, and dusted with powdered sugar.
- Chocolate Dipped Almond Biscotti– A classic Italian cookie that never disappoints.
Full Recipe Instructions
The Best Chocolate Salami
Ingredients
- 14 oz vanilla tea biscuits
- 3/4 cup pistachios
- 2 cups semi sweet chocolate chips
- 1 cup heavy cream
- 1/4 cup butter
- Powdered sugar optional
Instructions
- In a large plastic bag, beat the vanilla biscuits into small pieces using a rolling pin. Then Coarsely chop the pistachios.
- Heat the heavy cream in a saucepan or microwave so that it comes to a simmer (not a boil). Place the chocolate chips in a large bowl and pour the hot cream over the chocolate chips.
- Cut the butter into small cubes and place it into the bowl.
- Wait a few minutes and begin to stir the chocolate. You may need to reheat the chocolate in the microwave a few more times. If so, heat in 20-second intervals. You don't want to overheat the chocolate.
- Once the chocolate is a smooth silky consistency, add the crushed biscuits and chopped pistachios. Stir to combine.
- Place a large piece of plastic wrap onto a flat surface and pour the chocolate mixture on top.
- Roll the plastic tightly around the chocolate mixture so that it resembles a stick of salami. You can wrap a second piece of plastic wrap over the chocolate salami if you want to make it more secure. Finish off by tying both of the ends.
- Refrigerate for at least 4 hours. Once the time has passed, remove the plastic wrap and coat the chocolate salami in powder sugar.
Notes
Nutrition
This recipe was originally published on Nov 10, 2017, it has been updated since.
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Øyvin Eikeland says
Hi,
I just made this and it is in the fridge now. I think I missed on the biscuits volume/weight. The mixture was very fluidy in the end. How much is 14oz of biscuits? I used vanilla wafers. Either it is 14 fluid ounces or it is 14 weight ounces? I figured that it was fluid ounces and translated this to about 0.4 liters. If it is weight ounces it would be 400grams. That is a lot of wafers! How much *volume* of biscuits is needed?
Dina says
Hi, I am not too sure how much volume in biscuits you will need since I did not measure it in cups. I would not recommend weighing the biscuits in liquid ounces since they are not a liquid ingredient. I would just weigh the biscuits to come out to 14 oz.
Laura says
Hi! Can I ship this to my family?
Dina says
Hi Laura, I wouldn’t recommend it because this chocolate salami needs to be refrigerated. I hope that helps. 🙂
Heather Rivas says
This was a hit last night after Thanksgiving dinner. I used 6 oz Maria biscuits., 4 oz of Butter Snap pretzels, and 4 oz of animal crackers. The pretzels added a very subtle saltiness which was tasty. Used the exact amount of pistachios called for in the recipe. But also added 2 small single serving boxes of dried cranberries that I had soaked in Cointreau the night before (I should’ve done more!). Otherwise, followed the recipe to a T.
Chilled for 4 hrs, rolled in powdered sugar and then sliced right before serving. Will be making it again. 🙂
Dina says
Awesome to hear this recipe was a big hit Heather! I like the additions you tried out. This is a very versatile recipe and tastes great with many variations. Thank you for keeping this recipe as a repeat in your home. Thank you for your kind feedback and I hope you find more recipes to enjoy from my food blog! 🙂
Dee says
This looks so good! I’m wondering if it should really be 14oz of biscuits? The biscuits come in 4oz packages… and nearly 4 of them seems like a lot for only two cups of chocolate… just want to make sure I have enough on hand. Thank you!
Dina says
Hi Dee, I know it seems like a lot. I even second guessed myself when I made it once after not making it for a few years. Trust me, you actually do need that much. Once you mix it in with the melted chocolate, it comes together perfectly. Enjoy 🙂
Holly says
Hello. I’m wondering how liquid this is with 1 cup heavy cream? It seems like it would be too runny to form a log with that much cream. Thanks for any further explanation. 🙂
Dina says
Hi Holly, I know it seems like a lot, but when the heavy cream mixes with the chocolate, it pretty much turns into a ganache and becomes very thick once cooled. I hope that helps! Let me know if you have any more questions 🙂
Madeline says
This recipe was a massive hit! I made it for Christmas where there were 17 people and only a few thin slices were left. Everyone was asking me about it. I could literally hear people talking about it all evening haha. I was almost embarrassed to disclose how easy it was!
I followed the recipe exactly except for a few additions – dried cherries soaked in Jameson and a 1/2 tbsp – 1 tbsp of Kahlua (I was eye-balling). I also added a splash of vanilla because I accidentally bought the plain version of the “vanilla tea biscuits.”
Dina says
Wow Madeline! I love hearing recipe reviews like this! It brings me so much joy to hear that everyone loved your dessert! Thank you for taking the time to write your amazing feedback 🙂
Sharon Clark says
I could not get any cream at the store, but I have some egg nog and wondered if that would work instead of the cream.
Dina says
Hi Sharon, heavy cream has a neutra;l flavor. Eggnog on the other hand has a pretty distinct spice flavor that may alter the flavors of the rest of the recipe. I don’t think that will be the best substitute. Unless you are ok mixing the 2 flavors together 🙂
Victoria says
Hi 🙂
I am making these tonight with my mother. Should I be making this with salted nuts or unsalted? I cannot wait!
Dina says
Hi Victoria 🙂 I hope you both love this recipe! I would recommend using salted nuts. Let me know how this chocolate salami turns out! 🙂
Tamara says
I just made this for the first time. It was very easy with ingredients on hand. I used almonds and added a pinch of salt to substitute for the pistachios. I will be giving these to neighbours for Christmas! Thank you for providing great gift idea.
Dina says
You are very welcome Tamara! This really is a great gift idea. Glad that you were able to make it work with the ingredients you had on hand. Thank you so much for taking the time to leave your kind feedback! I hope you find more recipes to try from my food blog. 🙂
Eliza says
Hi! I’m making this tonight and I was just wondering about keeping it in an air tight container, do you remove the plastic wrap when you do that?? (It won’t be eaten until next week) Or do you keep it in the wrapping inside of the container?
Thanks!!
Dina says
Hi Eliza, I would suggest keeping it in a plastic container. I think it would retain freshness better than plastic wrap. I hope you love it! 🙂
Cat says
Hi, these look so good!!
Can these be putting a holiday cookie tray or will they soften quickly if not kept cold? Thank you!
Dina says
Hi Cat 🙂 Thank you! The chocolate salami should be kept cold but will be ok at room temperature for a bit. The texture will be a bit softer. I hope you enjoy this recipe! Let me know how it turns out! 🙂
Cassie says
Hi! I’m planning to make your recipe this weekend and I’m so excited, thank you! Do you have any recommendations for how to keep the bottom from flattening out once it’s in the fridge to set? Yours is so beautiful!
Dina says
Hi Cassie, If you double or triple wrap the chocolate salami, it will help keep it tighter which will hold its shape better. I hope you love this recipe! 🙂
Mary B says
I used animal crackers as the cookies. I also made 2 “salamis” rather than 1 big one. It made it easier to roll. They are delicious.
Dina says
Glad to hear you enjoyed this chocolate salami Mary! Great idea for the 2 smaller rolls. Thank you for giving this recipe a try and for your feedback! 🙂