Chocolate Salami

This chocolate salami is a delightful Portuguese no-bake dessert that brings together the perfect combination of chocolate, biscuits, and nuts. This make-ahead treat slices beautifully to reveal a mosaic-like interior that always impresses guests at gatherings. The first time I served this at a dinner party, three friends requested the recipe before dessert was even finished.

I discovered this recipe during a trip to Portugal where I fell in love with its elegant simplicity. Now it's become my signature dessert when hosting friends who always think it took far more effort than it actually did.

Ingredients

• Bolacha Maria or digestive biscuits: these traditional Portuguese cookies create the perfect texture and subtle vanilla flavor that contrasts beautifully with the rich chocolate
• Nuts: choose your favorites toasted almonds hazelnuts or pistachios add wonderful crunch and flavor dimension
• Semisweet chocolate: provides the perfect balance of sweetness and depth use good quality for the best flavor outcome
• Unsalted butter: creates a silky mouthfeel and allows you to control the salt content
• Milk: helps achieve the perfect consistency without making the mixture too rich or heavy
• Splash of alcohol: optional but adds wonderful complexity Kahlua complements the chocolate beautifully while rum gives a more traditional flavor
• Powdered sugar: for coating creates the iconic salami look and adds a touch of sweetness to each bite

Step-by-Step Instructions

Prepare the biscuit mixture:

Break down the biscuits into varied textures ranging from small crumbs to slightly larger pieces by placing them in a ziplock bag and crushing with a rolling pin. This varied texture creates the authentic mosaic appearance when sliced. Transfer to a bowl and fold in your choice of toasted chopped nuts ensuring even distribution.

Create the chocolate binding:

Melt chocolate and butter together slowly either in the microwave in 30second intervals or using a double boiler until completely smooth. The gradual melting prevents the chocolate from seizing or becoming grainy. Add milk and your chosen alcohol if using stirring until fully incorporated into a glossy mixture.

Combine and shape:

Pour the chocolate mixture over the biscuit and nut combination folding gently but thoroughly to ensure all dry ingredients are coated evenly. Work quickly as the mixture will begin to set. Transfer the mixture onto parchment paper or plastic wrap and shape into a log about 2 inches in diameter using gentle pressure to compress without crushing the biscuit pieces.

Chill and finish:

Roll up the paper tightly around the log twisting the ends securely to maintain the cylindrical shape. Place in the refrigerator for at least 3 hours until completely firm. Once chilled remove the wrapper dust generously with powdered sugar rubbing it into the surface to create the authentic white coating that mimics a real salami.

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This dessert reminds me of Sunday afternoons at my grandmother's house where she would serve thin slices alongside espresso. The combination of the rich chocolate with the bitter coffee creates a flavor memory I try to recreate whenever I make this recipe. The contrast of textures between the soft chocolate and crunchy biscuits is what truly makes this special.

Make It Your Own

This classic Portuguese dessert has numerous variations depending on the region and family traditions. Some versions include dried cherries or cranberries for a tart contrast while others incorporate orange zest for a citrus note. The beauty of chocolate salami is its adaptability to whatever ingredients you prefer or have on hand.

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For a more adult version increase the alcohol to two tablespoons and consider using spiced rum or bourbon. If serving to children omit the alcohol entirely and consider adding a teaspoon of vanilla extract instead for depth of flavor.

Storage Guide

Chocolate salami keeps exceptionally well when properly stored. In the refrigerator wrapped tightly in plastic it will maintain its quality for up to two weeks. For even longer storage freeze the log unwrapped for about an hour then wrap tightly in plastic followed by aluminum foil. This prevents freezer burn and preserves the texture.

When serving from frozen allow the log to thaw in the refrigerator overnight or sit at room temperature for about 30 minutes before slicing. This prevents the chocolate from cracking and ensures the perfect texture.

Serving Suggestions

Chocolate salami pairs beautifully with a variety of accompaniments that enhance its rich flavor. Serve thin slices alongside fresh berries espresso or a glass of dessert wine like Port the traditional Portuguese choice. For an elegant dessert platter arrange slices on a wooden board with dried fruits nuts and a small pot of honey for drizzling.

This dessert also makes a wonderful gift when wrapped in parchment paper and tied with decorative string. Include a note explaining the cultural significance and serving suggestions for a thoughtful homemade present.

Frequently Asked Questions

→ What type of cookies can I use in chocolate salami?

You can use traditional Bolacha Maria, digestive biscuits, vanilla cookies, or tea biscuits. Choose a type that complements the chocolate flavor.

→ Can I skip the alcohol in this dessert?

Yes, the alcohol is optional. You can omit it entirely or replace it with an extract like vanilla or almond for added flavor.

→ How long does the chocolate salami need to chill?

It needs 3-4 hours in the fridge to firm up properly. You can also leave it overnight if preferred.

→ Can I use different nuts or dried fruits?

Absolutely! Customize with your favorite nuts (like almonds, hazelnuts, or walnuts) or dried fruits (such as cranberries, raisins, or apricots).

→ How should I store chocolate salami?

Store it in the fridge for up to a week, or in the freezer for longer. Let it rest at room temperature briefly before serving.