This Italian Chocolate Salami (Salame di Cioccolato) is a beloved no-bake dessert made with chocolate, cookies, butter, and a splash of liqueur - shaped like a salami for a fun, rustic look. Don't worry, there's no meat in this treat! It's rich, crunchy, and chocolatey, with a texture that melts in your mouth and a satisfying bite from the biscuit pieces.
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Traditionally enjoyed during the holidays in Italy, chocolate salami is perfect all year round. This version is eggless, so it's safe, simple, and comes together in just minutes - no oven required! Keep it in the fridge for a quick dessert, an afternoon pick-me-up, or an elegant sweet to serve with coffee after dinner.
For more easy holiday desserts, try also this 5-Minute Easy Nutella Dessert or these Easy Nutella Puff Pastries.
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🧾 Ingredients
- Dark Chocolate - Use good-quality dark or semi-sweet chocolate for a rich flavor. You can also mix in some milk chocolate for a milder taste.
- Butter - Softened butter gives the salami a smooth, creamy texture.
- Sugar - Powdered sugar blends easily without a grainy texture.
- Cocoa Powder - Deepens the chocolate flavor and balances sweetness.
- Biscuits or Cookies - Plain tea biscuits, digestive cookies, or graham crackers work perfectly. Break them into small chunks for texture.
- Hazelnuts - I love the addition of hazelnuts for crunch and flavor. You can also use other nuts or skip them altogether.
- Milk - Just enough to bring the mixture together.
- Dark Rum, Marsala, or Espresso - Optional, but adds depth and a touch of sophistication.
- Powdered Sugar (for dusting) - To coat the salami and give it a realistic "cured" look.
See the recipe card for quantities.
🍳 Substitutions
- Butter → Use coconut oil for a dairy-free version.
- Milk → Swap with any plant-based milk for a vegan-friendly recipe.
- Liqueur → Replace with espresso, orange juice, or milk for an alcohol-free version.
- Biscuits → Use gluten-free cookies if needed.
- Hazelnuts → Use almonds, pistachios, walnuts, a mix of all, or substitute with mini marshmallows for a sweeter result.
📋 Instructions with Photos
Step 1. Crush the biscuits with your hands and add the toasted hazelnuts.
Step 2. Add the melted chocolate, softened butter, cocoa powder, milk, and sugar and mix well.
Step 3. Wrap the mixture in parchment paper and shape it into a log, pressing well to remove air.
Step 4. Cool for 2-3 hours, then cover in powdered sugar and twine before serving.
🍽 Serving Suggestions
Slice into rounds and serve chilled with coffee, espresso, or a small glass of Vin Santo or Marsala wine. It's also lovely as part of a dessert board alongside Christmas cookies, cantucci, or truffles.
❄️ Storage & Reheating
Fridge: Wrap tightly in parchment paper or plastic wrap and refrigerate for up to 1 week. Once sliced, you can store in an airtight container.
Freezer: Freeze for up to 2 months. Thaw in the fridge overnight before slicing.
💭 Recipe FAQs
Yes - just use milk or espresso.
Yes, use vegan butter, plant-based milk, and dairy-free chocolate.
At least 2 hours or until firm enough to slice neatly.
Absolutely. It keeps well in the fridge, making it perfect for make-ahead entertaining.
⭐ Top tip
Chill the mixture until slightly firm before shaping it. This makes it easier to roll into a log without sticking and gives a smoother, more even shape.
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📖 RECIPE
Ingredients
Method
- If your hazelnuts aren't already toasted, you can toast them in a skillet on medium heat, tossing frequently.
- In a large bowl, break the biscuits into small pieces (not crumbs, but bite-sized chunks for texture). Add the hazelnuts and set aside.7 oz Dry Biscuits, ⅔ cup Toasted Hazelnuts
- In a small saucepan or heatproof bowl, melt the dark chocolate over low heat (or in short microwave bursts). Stir until smooth and glossy.3 oz Dark Chocolate
- Add the cocoa powder, sugar, milk (or coffee), and rum (or vanilla extract) to the biscuits and hazelnuts. Stir until fully combined.½ cup Unsweetened Cocoa Powder, ⅓ cup Fine Sugar, 3 tablespoon Milk or Coffee, 1 teaspoon Rum or Vanilla Extract
- Add the softened butter and the melted chocolate to the other ingredients. Mix well with a spatula or your hands until all the biscuits are evenly coated and the mixture holds together.⅔ cup Butter
- Transfer the mixture onto a sheet of parchment paper. Shape it into a log about 5 cm (2 inches) thick, roll tightly, pressing well to remove air bubbles, and twist the ends to seal.
- Refrigerate for at least 2-3 hours, or until firm.
- Unwrap, roll in powdered sugar or cocoa powder, and slice into rounds before serving.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Video
Notes
- If the mixture feels too soft to shape, refrigerate it for 15-20 minutes first.
- You can also freeze it for up to 2 months - just thaw in the fridge before serving.
- Try adding orange zest or a spoonful of espresso for a flavor twist.
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Claire Kent says
A friend of mine used to make this a lot and I wanted to try it as well. I loved how it turned how and it was such a guilty pleasure. 🙂
Jessica Montanelli says
I'm so glad you enjoyed it! 🙂