Recipe courtesy of Gabriele Bertaccini
Recipe courtesy of Gabriele Bertaccini
Watch how to make this recipe.
Chocolate Salami
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- Level: Easy
- Total: 5 hr
- Active: 30 min
- Yield: 1 salami
Chocolate salami is a classic no-bake Italian dessert that looks just like its namesake but is entirely sweet. Melted dark chocolate is folded with crunchy pistachios, chewy dried cherries and crisp cookies, then shaped into a log and dusted with confectioners’ sugar for that signature cured-salami look. Once chilled, it slices beautifully into mosaic-like rounds – rich, chocolatey and perfect with an espresso or after-dinner drink.
- Level: Easy
- Total: 5 hr
- Active: 30 min
- Yield: 1 salami
Ingredients
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Directions
- Melt the chocolate until smooth in a medium heatproof bowl set over a saucepan of gently simmering water (or in the microwave for 30-second intervals, stirring between each. Let cool slightly.
- Beat the granulated sugar, butter and salt together in a large bowl with an electric mixer on medium-high speed until smooth and creamy, about 3 minutes. Add the melted chocolate, cream, cocoa powder and espresso powder and mix until fully combined and glossy.
- Fold in the chopped cookies, pistachios and cherries until evenly coated in the chocolate mixture. Transfer the mixture to a sheet of plastic wrap and shape it into a log, pressing and compacting it as you roll so it holds together. Twist the ends of the plastic to seal and place in the freezer until firm, at least 4 hours or up to overnight.
- Place the confectioners’ sugar in a shallow dish. Unwrap the chilled log and roll it in the sugar until completely coated.
- To wrap the log in twine to mimic the look of a cured salami, cut a piece of butcher’s twine 3 to 4 feet long for a 10- to 12-inch chocolate salami. Form a small loop at one end of the twine. Slip the loop around one end of the salami and tighten. Create an anchor loop by wrapping the long end completely around the salami about 1 inch from the end. Pass the twine through the anchor loop and pull snug. Create the "netting" by moving about 1 inch down the salami. Hold the twine in place with your thumb. Wrap the twine completely around the salami. Tuck the twine under itself and pull tight. Repeat about every inch down the length of the salami. Once you reach the opposite end, wrap the twine over the tip of the salami. Tuck the twine under one of the loops on the underside. Tie a knot to secure it and trim any excess.
- To serve, let the salami sit for 30 minutes at room temperature to soften slightly. Slice into 1/2-inch rounds and serve. Store wrapped in the refrigerator for up to 1 week.
