Friday, June 21 2024

Chocolate salami is a traditional Italian dessert, particularly popular in north-central regions such as Emilia-Romagna and Tuscany. Despite its name, it contains no meat, but gets its name from its visual resemblance to salami, a meat sausage.

Its origin is uncertain, but it is believed to have originated as a poor man’s dessert, made with simple and readily available ingredients such as dry cookies, butter, and chocolate.

Regional Varieties: In some regions, the recipe may include additional ingredients such as walnuts, hazelnuts, or almonds. In Sicily, for example, a version with added pistachios can be found.

Holiday dessert: Chocolate salami is often prepared during the holidays, particularly at Christmas and Easter, because of its ease of preparation and its ability to be stored for a long time.

International Versions: Chocolate salami has also found popularity outside Italy, with similar versions found in Portugal (Salame de Chocolate), Brazil (Salame de Chocolate), and some regions of Spain.





  • 7 oz graham crackers or digestive biscuits
  • 5 oz dark chocolate
  • 1/2 cup unsalted butter (1 stick)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons rum (optional)
  • Powdered sugar for dusting




Make the crackers:

Crush graham crackers or digestive cookies into small pieces (i live in Italy and i use ORO Saiwa cookies).

You can put them in a plastic bag and crush them with a rolling pin or use a food processor to get a finer texture.

Melt chocolate:

Melt dark chocolate in a heatproof bowl over a pot of boiling water (double boiler) or in the microwave in short intervals, stirring until smooth.

Stir the ingredients together:

In a large bowl, cream the butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Incorporate the melted chocolate until completely smooth.

If using, add rum and mix well.

Add chopped crackers until evenly distributed.

Shape the sausage:

Transfer the mixture to a sheet of baking paper.

Use the paper to help shape the mixture into a log, similar to a salami.

Wrap the log tightly in baking paper, then wrap it again in aluminum foil.

Refrigerate for at least 2 to 3 hours, or until firm.


Once firm, remove the salami from the refrigerator.

Remove it from the parchment paper and aluminum foil and roll it in powdered sugar to give it the appearance of a traditional salami.

Slice and serve.


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1 comment

  1. I made this for a gourmet cooking club I belonged to. You should have seen their faces when I said I was going to make Chocolate Salami! I brought TWO with me-wasn’t a crumb left after I told them to try a little bite!!! This is an easy, fabulous dessert to bring, and no one will forget it!

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