The best Chocolate Salami is made with melted chocolate, crunchy tea biscuits, and pistachios. This Italian dessert is a no-bake favorite that is delicious and rich.
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Recipe Details
I love this delicious Chocolate Salami recipe because it has a yummy mix of crunchy and smooth, sweet and salty. It’s got such tasty flavors and you have to love that it requires no baking. For a dessert you don’t see every day, this sweet treat is perfect for bringing to holiday parties and serving to your family.
- TASTE: Nutty, sweet, chocolatey, and buttery, this chocolate treat is so scrumptious. It has tons of rich flavor that you’ll love.
- TEXTURE: The pistachios and tea biscuits give this Chocolate Salami great crunch. And the butter and chocolate give it a contrasting creamy texture.
- TIME: This recipe takes just over 4 hours, but almost all of that time is letting it chill and set.
- EASE: Because it requires no baking, this dessert is really easy to make. Just a few ingredients combined and then refrigerated for a simple chocolate treat you won’t forget.
What You’ll Need
Ingredient Notes
- Chocolate- I used semi-sweet chocolate chips to get a little of the sweetness and bitterness. Use a quality brand chocolate, like Guittard, which is what I used.
- Tea biscuits- Vanilla tea biscuits are crumbled up in this dessert, adding crunchy texture to the creamy, smooth chocolate.
- Pistachios- Use salted pistachios because we won’t be adding any other salt to this recipe.
- Butter- This is melted to help keep the chocolate smooth and velvety.
- Heavy cream- This ingredient also helps with the chocolate as well as add moisture so the tea biscuits don’t make the dessert too dry.
- Powdered sugar- Dusting the outsides with sugar adds sweetness and gives it the appearance of an actual deli salami.
Add-ins and Substitutions
- Substitute the nuts- Instead of pistachios, you can make this recipe with almonds, walnuts, or hazelnuts.
- Add alcohol- Add more flavor with the addition of brandy, rum, or orange liqueur.
- Substitute the tea biscuits- Using other cookies or wafers in this recipe will work, but keep in mind that some will be crunchier than others.
- Substitute the heavy cream- Make this dessert dairy-free by using dairy-free chocolate chips and using coconut milk for the cream.
How to Make Chocolate Salami
- Prep the nuts and biscuits. In a large plastic bag, crush the vanilla biscuits into small pieces using a rolling pin. Then coarsely chop the pistachios.
- Add the cream and butter to the chocolate. Heat the heavy cream in a saucepan or microwave to a simmer and melt the butter in a saucepan as well. Place the chocolate chips in a large bowl and pour the melted butter and hot heavy cream over the chocolate chips.
- Melt the chocolate. After 1-2 minutes, stir the chocolate using a small whisk. You may need to reheat the chocolate in the microwave a few more times to liquify it.
- Add the nuts and cookies. Once the chocolate is smooth and silky, add the crushed biscuits and chopped pistachios. Stir and keep mixing until everything is well combined.
Pro Tip: If you are heating the chocolate, do it in 20-second intervals. You don’t want to overheat the chocolate because it will scorch and be unusable.
- Form it into a chocolate log. Place a large piece of plastic wrap onto a flat surface and pour the chocolate mixture on top. Use your clean hands or a spatula to form it into a long log shape.
- Roll it up. Roll the plastic tightly around the chocolate mixture so that it resembles a stick of salami. Finish off by twisting both ends as tightly as you can.
- Refrigerate it and dust it with confectioner’s sugar. Place the log on a baking sheet and refrigerate it for at least 4 hours. After, remove the plastic wrap and coat the chocolate salami in powdered sugar. Slice and enjoy!
Recipe Tips
- Don’t boil the heavy cream- If the cream is too hot, it will cause the chocolate to separate and become grainy and bitter. Simmering is as hot as you want it.
- Trust the process- It may look like there are way too many biscuits being added to the chocolate mixture and it won’t come together. But just trust the process and keep mixing until everything is well combined. It will hold together once wrapped and set.
- Make the log tight and secure- You can wrap a second piece of plastic wrap over the chocolate salami if you want to make it more secure. And tightly wrap the ends so it sets and holds together.
- Add powdered sugar- This gives it a more salami-like appearance and adds a nice touch of sweetness that melts on the tongue.
FAQs
How to store chocolate salami?
Keep the chocolate salami in an airtight container in the fridge for up to 2 weeks. You even store it in the freezer for months. Just make sure to wrap it tightly with a few layers to preserve freshness.
Can I make this gluten-free?
Yes, you can! Swap the vanilla biscuits with your favorite gluten-free biscuits.
Serving Suggestions
Chocolate salami is often served as a holiday treat, so here are some wonderful seasonal pairings.
- Drinks: Since this dessert is often made during the holidays, it will pair with an eggnog latte, hot chocolate, or even a pumpkin spice latte. A plain latte or hot tea would be perfect as well.
- Desserts: To balance the dessert table you can pair this with other non-chocolate desserts like amaretti cookies, chewy ginger molasses cookies, or raspberry thumbprint cookies.
Make This Recipe in Advance
Make ahead: You can prep this dish by chopping the pistachios ahead of time. You can also prepare the Italian dessert when you have time and then keep it in the fridge until you’re ready to serve.
Storing: Store the Chocolate Salami in an airtight container in the refrigerator for up to 2 weeks.
Freeze: Wrap this dessert tightly in plastic wrap. Then you will need to wrap it once more with foil and keep it frozen for up to 1 month.
More Tasty Chocolate Desserts!
Full Recipe Instructions
The Best Chocolate Salami
This no-bake Italian chocolate salami is made with only 5 ingredients and tastes as if you spent hours making such a delicious dessert.
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Servings: 20
Calories: 250kcal
Ingredients
- 12 oz vanilla tea biscuits
- 3/4 cup pistachios salted
- 2 cups semisweet chocolate chips
- 1 cup heavy cream
- 1/4 cup unsalted butter
- Powdered sugar for dusting
Instructions
- In a large plastic bag, crush 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). You will also need to melt the butter in a saucepan as well. Place the chocolate chips in a large bowl and pour the melted butter and simmered hot heavy cream over the chocolate chips.
- Wait a minute or 2 and begin to stir the chocolate using a small whisk. 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. Note: it may look like there are way too many biscuits and it won't come together. Just trust the process and keep mixing until everything is well mixed. Once it's wrapped tightly, everything will come together well.
- Place a large piece of plastic wrap onto a flat surface and pour the chocolate mixture on top. Use your clean hands or a spatula to form it into a long log shape.
- 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 twisting both ends as tightly as you can.
- Place on a baking sheet and refrigerate for at least 4 hours. Once the time has passed, remove the plastic wrap and coat the chocolate salami in powdered sugar. Slice and enjoy! Store in the fridge in an airtight container. TIP: Let the chocoalte salami come to room temperature for about 30 minutes to make slicing easier. It can be difficult to cut through when it is straight out of the fridge.
Notes
Best way to store chocolate salami
FRIDGE: Keep the chocolate salami in an airtight container in the refrigerator for up to 2 weeks.
FREEZER: 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.
Nutrition
Calories: 250kcal | Carbohydrates: 24g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 11mg | Sodium: 127mg | Potassium: 169mg | Fiber: 2g | Sugar: 10g | Vitamin A: 116IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg
Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!
This recipe was originally published on Nov 10, 2017, it has been updated since.
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Lisle says
This is a great recipe. Isn’t it annoying – 12 oz of choc chips = 2 c, but now the bag is 10 oz. The vanilla cookies come in a 11 oz bag.
Dina says
Hmm that’s interesting. I just checked my chocolate chips and the bag says 12 oz. I think it depends on the bag of chips you’re using. I use the Guittard brand.
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! 🙂