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Sliced chocolate salami log dusted with icing sugar on a wooden board, showing pale biscuit pieces inside dark cocoa filling

Chocolate Salami Recipe (Salame di Cioccolato)

A chilled Italian chocolate and biscuit log that slices like salami. No baking required, made in one bowl.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 10 slices
Calories: 195
Ingredients Method Notes

Ingredients
  

  • 200 g digestive biscuits roughly crushed by hand into mixed-size pieces
  • 100 g unsalted butter softened to room temperature
  • 80 g icing sugar plus extra for dusting
  • 40 g unsweetened cocoa powder Dutch-process preferred
  • 2 egg yolks large, use pasteurized if preferred
  • 1 tbsp dark rum or Amaretto, brandy, or orange juice
  • 1 tsp vanilla extract

Method
 

  1. Crush the digestive biscuits by hand or in a zip-lock bag using a rolling pin. You want a mix of fine crumbs and pieces up to 1 cm, not uniform powder.
  2. Beat the softened butter and icing sugar together with a wooden spoon or hand mixer until pale and smooth, about 2 minutes.
  3. Add the cocoa powder and mix until fully incorporated and the mixture is dark and uniform.
  4. Add the egg yolks one at a time, mixing well after each. The mixture should look glossy.
  5. Stir in the rum and vanilla extract.
  6. Add the crushed biscuits and fold everything together with a spatula until all the pieces are coated in the chocolate mixture.
  7. Lay a large sheet of plastic wrap on your work surface. Spoon the mixture onto the center and shape it roughly into a log about 20 cm long.
  8. Roll the plastic wrap tightly around the log, then twist both ends firmly to compact it into a round salami shape. Knot or tuck the ends.
  9. Refrigerate for at least 4 hours, or overnight for best results.
  10. Before serving, unwrap the log and dust it generously with icing sugar through a fine-mesh sieve. Slice into 1 cm rounds with a sharp knife and arrange on a board.

Notes

For the sharpest visual effect, keep some biscuit chunks as large as 1 cm so the sliced cross-section has clear pale 'fat' pieces against the dark chocolate background.