Italian Chocolate Salami, or Salame al Cioccolato in Italian language, is a classic no-bake Italian dessert made with dark chocolate, butter, eggs, sugar, and crunchy dry biscuits. Rich, chocolatey, easy to prepare, and requires no oven.

Once chilled, the chocolate mixture becomes firm enough to slice, revealing a delicious contrast between the smooth chocolate and the crunchy pieces of biscuit.

A Little About Italian Chocolate Salami

Salame al Cioccolato is one of those simple Italian desserts that has long been part of home cooking. Rather than being associated with one single, definitive recipe, it has been made in different versions from one family and region to another.

The name comes from its shape: the mixture is rolled into a log that resembles Italian salami, a traditional cured sausage made from seasoned meat and fat, typically sliced into thin rounds. Of course, this chocolate version contains no meat at all—it is simply a fun and delicious dessert inspired by its appearance.

Some recipes include rum, coffee, nuts or even dried fruits, while others keep things very simple.  The basic idea remains the same: combine chocolate with biscuits, shape the mixture into a log, and chill it until firm.

It is also a wonderfully practical dessert. The ingredients are simple and easy to find, making it a great recipe to keep on hand when you want to make something sweet without spending hours in the kitchen.

Servings: 6, Prep time: 30 minutes, Chilling time: 4–5 hours

  • 300 g (10½ oz) dry tea biscuits or plain cookies, such as Italian Saiwa Oro Classico
  • 200 g (7 oz) dark chocolate, preferably 70% cocoa, finely chopped
  • 150 g (5¼ oz / ⅔ cup) unsalted butter, softened to room temperature
  • 80 g (2¾ oz / about ⅓ cup + 1 tablespoon) brown sugar
  • 2 large eggs
  • 30 ml (2 tablespoons) rum, optional but highly recommended
  • 1 tablespoon finely ground coffee

Method

Before You Start

Bring the butter to room temperature. The butter should be softened before you begin, rather than cold straight from the refrigerator. This will help it combine smoothly with the other ingredients.

1. Break the Biscuits

Break the biscuits into a large bowl using your hands. Keep the pieces fairly large and irregular—you want plenty of crunchy biscuit pieces throughout the chocolate salami, rather than fine crumbs. Avoid using a food processor.

2. Melt the Chocolate

Finely chop the dark chocolate and place it in a small saucepan with a small knob of the butter. Melt gently over very low heat, stirring constantly until smooth. Remove from the heat and let it cool slightly.

3. Prepare the Chocolate Mixture

Melt the remaining butter in a saucepan over low heat and stir in the brown sugar until smooth. Lightly beat the eggs, then add them to the warm butter mixture, stirring continuously. Add the melted chocolate, rum, and finely ground coffee, and stir until smooth and well combined.

4. Add the Biscuits

Add the broken biscuits to the chocolate mixture and gently stir until they are evenly coated. The mixture should be soft and cohesive, but firm enough to hold its shape.

5. Shape the Salami

Place a large sheet of parchment paper on your work surface and spoon the mixture into the center. Use the parchment paper to shape it into a compact log about 8–10 inches long. Roll the paper tightly around the log, gently pressing as you go, and twist the ends to seal. Wrap the log in aluminum foil.

6. Chill and Serve

Refrigerate for 4–5 hours, or until firm enough to slice. If you’re short on time, place it in the freezer for about 2 hours.

Unwrap the chocolate salami, slice it with a sharp knife, and serve chilled.

 

 

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