Chocolate Salami, Salame al Cioccolato in Italian, basically a chocolate sausage-shape dessert stuffed with dry biscuits, no baking required and simply delicious. Once sliced, it is also so scenic!

Serves: 6 | Preparation time: 20 mins + 5 h in the fridge

  • Dry biscuits Italian Saiwa Oro Classico Biscuits: 300 g
  • Dark chocolate 70%: 200 g
  • Butter, unsalted: 150 g
  • Brown sugar: 80 g
  • Optional yet highly recommended: Rum: 30 ml
  • Eggs: 2
  • Coffee powder : 1 tablespoon


Crumble dry biscuits with your hands, place them in a bowl. You need coarse, fairly big pieces of biscuits, not a fine powder, thus better avoiding to place them in the food processor. 

With a sharp knife chop dark chocolate into chunks to put  into a saucepan along with a knob of butter. Heat up the chocolate over low heat and stir continuously until chocolate completely melts. Allow to cool at room temperature.

In another saucepan melt the 150 g of butter, add sugar, stir well until you get a smooth mixture.

Beat up the eggs, add them to the butter and sugar mixture.

Add rum, dark melted chocolate, keep stirring until you get a smooth cream. Add chopped biscuits, a teaspoon of coffee powder possibly not the soluble one, mix everything together getting a not too liquid nor too firm texture.

Place a sheet of baking paper on your work surface, pour the mixture over it. Fold the edges of the baking paper so as to roll up the mixture on itself in a cylinder. Wrap the baking paper around the chocolate salami, sealing all openings, then wrap it into tinfoil.

Allow to cool in the fridge  4 to 5 hours or until the cylinder hardens up. Serve it cold, cut in slices.

Tip: If you need to speed up the process, simply place it in the freezer it 2 hours.



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