Chocolate Salami

Chocolate Salami

This recipe for a Chocolate Salami has been a firm family favourite since before I was born. It is my brother’s all time favourite treat, and it used to be a tradition that my mum used to make it for his birthday, a tradition that has now passed down to me.

The best part of this recipe is that it does not require any baking whatsoever or special equipment, all you need is a bowl and wooden spoon.

Fancy trying another Italian traditional recipe? Why don’t you give our Tortano a try?

Frequently asked questions

What biscuits should I use?

My preference is to use the good old fashioned rich tea biscuit! They are crunchy and do not tend to go soggy. However, you can use other biscuits such as digestives. (This recipe can easily be made gluten free by replacing the biscuits with gluten free ones)

What nuts should I use?

Any type you like! Pistachios, hazelnuts, pecans, almonds and macadamia work really well. Unsalted nuts work better.

Do I have to use nuts?

Not at all! You can omit the nuts altogether if you like and just increase the weight of the biscuits. Or you could try using dry fruit instead such as raisins, apricots, cranberries or cherries!

This recipe contain raw eggs, is that safe?

In the UK, there have been improved food safety control in recent years so it is now safe to eat raw hen eggs or food containing them. Make sure that the eggs you buy have a British Lion stamp mark, are stored correctly and are in date. You can find more information on this on the NHS website

How do I store it?

The chocolate salami should be stored in the fridge wrapped in parchment paper (foil or cling film is also fine). Consume within 3 days


200gr Rich Tea Biscuits (or similar dry biscuits)

100gr mixed nuts (or you can just pick one)

250gr Caster Sugar

100 gr Butter

2 Eggs

100gr Cocoa

Optional – 2 Tbsp liquor such as Rum (you can choose whatever you like for this, I’m not a rum fan so I use Baileys)

Place a few biscuits at the time in a food bag and using a rolling pin or glass, break them up in small pieces and place in a bowl. You don’t want to reduce them to a fine powder, make sure you keep some nice chunks so it looks realistic like a real salami does. Repeat until all the biscuits are broken up. If using nuts, you can also crush them up in smaller pieces. Add to the biscuits bowl, mix and set aside

In a separate bowl, cream the butter, sugar and eggs together

Add Cocoa and mix again. Stir in liquor (if being used)

Add (previously broken) biscuits and nuts

Work with a wooden spoon to begin with, once it starts to get too hard, use your hands to make sure it all has been incorporated

Cut a large piece of greaseproof paper

Place the mixture in the centre of the greaseproof paper and with your hands shape it into a salami shape.

Roll the paper around it and let it set in the fridge for at least 4 hours.

Once set, unroll and sprinkle/roll in icing sugar all over including the base

You can leave it as it is or if gifting it, for a more authentic look you can use some string to give it that Salami look

Wrap in a clean piece of parchment and store in the fridge

It keeps for up to 3 days

Love recipes? Check out our Recipe category!

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other items from my website) don’t forget to tag me over on my social media pages 

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