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Sliced salame di cioccolato rounds dusted with powdered sugar, fanned out on a dark wood board with an espresso cup nearby.

No-Bake Salame di Cioccolato with Hazelnuts

A no-bake Italian chocolate salami made from crushed biscuits, cocoa, butter and hazelnuts, chilled and sliced to look like cured salami.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Italian
Calories: 174
Ingredients Method Notes

Ingredients
  

  • 250 g plain digestive biscuits roughly crushed, some pieces pea-sized
  • 200 g unsalted butter softened
  • 100 g granulated sugar
  • 50 g unsweetened cocoa powder sifted
  • 50 g toasted hazelnuts skins rubbed off, roughly chopped
  • 2 tbsp dark rum or strong espresso for alcohol-free
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 30 g powdered sugar for dusting

Method
 

  1. Lay a piece of parchment paper about 30 cm / 12 inch long on the counter and set it aside for shaping.
  2. In a mixing bowl, cream the softened butter and sugar with a spatula until pale and smooth, about 2 minutes.
  3. Sift in the cocoa powder and salt, mixing until fully combined with no dry streaks.
  4. Stir in the rum (or espresso) and vanilla extract until the mixture turns into a smooth, glossy chocolate paste.
  5. Add the crushed biscuits and chopped hazelnuts, folding with the spatula until every piece is coated and the dough holds together when pressed.
  6. Turn the mixture onto the parchment and shape it into a rough log about 25 cm / 10 inch long and 5 cm / 2 inch thick.
  7. Roll the parchment around the log, twisting both ends tightly like a candy wrapper, and press gently to compact the shape.
  8. Refrigerate for at least 4 hours, or overnight, until firm to the touch.
  9. Unwrap the log, dust it generously with powdered sugar, and roll to coat evenly.
  10. Slice with a warm, dry knife into rounds about 1.5 cm / 0.6 inch thick, wiping the blade between cuts. Serve chilled.

Notes

  • Use room-temperature butter for a smooth base that binds without turning greasy.
  • Crush biscuits unevenly for the classic marbled cross-section look.
  • Chill overnight for the cleanest, firmest slices.
  • Substitute espresso for rum for an alcohol-free version.