Chocolate Salami – Salame di Cioccolato


This treat will definitely satiate your chocolate craving. Salame di Cioccolato (chocolate salami) is a traditional Italian holiday treat, however, it does not need to reserved for just the holidays. This decadent and delicious recipe is perfect for many occasions. If your headed to dinner party, bring it wrapped up nicely in wax paper with the ends tied like sausage, and offer it to the host. They will not forget it, ever! The presentation is quite remarkable and impressive. It is great served straight off the wax paper.


1 stick unsalted butter

2 egg yolks

1 c sugar

1 c cocoa

4 tbs orange liqueur, such as Triple Sec or Grand Marnier

7 oz tea biscuits and/or plain butter cookies

3 oz chopped pistachios

2 tbs chopped bittersweet chocolate

powdered sugar, for decoration


Break cookies into a large bowl and sprinkle with ½ the Grand Marnier, set aside.

In a bowl, vigorously mix egg yolks with sugar until the mixture turns thick and the sugar is fully incorporated. Set aside.

Meanwhile, heat the butter over low heat. With the back of a spoon smash the butter as it softens and begins to melt. Remove from heat as soon as the butter starts to liquify. Stir to combine. Next combine the broken cookies, butter and sugar mixture. Add the remaining ingredients and stir well to combine. The chocolate mixture will be sticky a bit messy to handle.

Lay out a long sheet of wax paper or plastic wrap on a hard surface, about 18 inches long. Roll the mixture onto the wax paper and shape into a salami shape length wise to the paper. Mold salami to the desired length and thickness, somewhere between 2-3 inches. Bring salami to one side of paper and roll paper around log gently but firmly, twist ends similar to that of a salami. Refrigerate for at least 2 hours, or overnight.  When ready to serve, unwrap the salami and lightly roll it in powdered sugar to give it a look of aged salami.

Keep refrigerated.

Note: Salami will be very firm when cutting slices, so its best to take it out of the refrigerator a few minutes before serving. Entire salami can be cut into slices and refrigerated to make it easier to serve later. Or if entertaining, salami can be presented whole and guests can cut their own slices.

Bon appetit!



About tasteinspired

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12 Responses to Chocolate Salami – Salame di Cioccolato

  1. Lisa says:

    Absolutely Brilliant! I can’t wait to make it for my Sicilian mother-in law.

  2. A&N says:

    Do the eggs remain raw in this? I want to try this, so I’d love to know!

    • Yes the yolks are not cooked. I know my husband is hesitant with raw eggs of any sort. I don’t think twice about them… The salami is refrigerated and there is not a chance the eggs will sour!

  3. Wow, I always think chocolate salami is so neat whenever I see it. You did a fantastic job making this and I bet it satisfied any chocolate craving. I have a sweet treat linky party going on at my blog called “Sweets for a Saturday” and I’d like to invite you to stop by this weekend and link your treat up.

  4. Albizia says:

    Oh, it looks so good! This was a very popular dessert when I was little but the recipe is slightly different. Haven’t you thought about subbing something else for raw egg yolks?

  5. Katie says:

    Looks delicious 🙂

    Katie xox

  6. Pingback: potato rosti. What do you add to yours. I have just discovered these and wondered what tastes good in them? | Cool Cooking Recipes

  7. Gali says:

    I haven’t had sweet salami like this in years! Yours looks awesome.

  8. anabela pereira says:

    I love Salami! Yummi :)))

  9. Arez says:

    My Mother has a very similar recipe for this but she is of Portuguese decent. I always thought it was a weird Portuguese thing when I was a kid, glad to see another version of it from another culture! We actually put fine coconut on the outside of ours, and no liquor or pistachios but I might have to try it!

  10. Linda says:


  11. Mike says:

    Not too sure about a chocolate salami. Must be good, but have you ever made your own, pork salami. Not too hard, you should give it a try sometime

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