Go Back
–+ servings
Chocolate Salami

Irresistible Chocolate Salami: Easy No-Bake Delight

No ratings yet
Chocolate Salami is a delightful no-bake treat combining rich cocoa and crunchy biscuits into a fudge-like confection that's perfect for holidays.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: International
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 200 g Unsalted Butter (room temperature) Margarine can be used for dairy-free version.
  • 1 cup Biscuit Cookies Any plain, sweet biscuit will work.
  • 1 cup Cacao Powder Cocoa powder can be substituted.
For the Binding
  • 1/2 cup Condensed Milk Sweetened condensed milk is required.
  • 1/3 cup Dulce de Leche Nutella or caramel can be used for variation.
For Texture
  • 1 cup Pecans (chopped) Substitute with almonds or pistachios if desired.

Equipment

  • Blender or food processor
  • Plastic Wrap
  • sharp knife

Method
 

Step-by-Step Instructions for Chocolate Salami
  1. Prepare Your Ingredients: Ensure butter is at room temperature and gather all ingredients.
  2. Chop the Biscuit Cookies: Coarsely chop biscuit cookies for mixed texture.
  3. Mix with Cacao Powder: Combine chopped cookies and cacao powder briefly in the processor.
  4. Add the Wet Ingredients: Blend room temperature butter, dulce de leche, and condensed milk with cookie mixture.
  5. Stir in Pecans: Fold in chopped pecans until evenly integrated.
  6. Shape and Wrap: Form the mixture into a log shape using plastic wrap.
  7. Chill Until Firm: Refrigerate or freeze until firm, about 4 hours or 1-2 hours respectively.
  8. Dust and Slice: Dust with powdered sugar and slice to serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 80mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Store in the fridge for up to 3 weeks, or freeze for up to 2 months. Let thaw in the fridge before serving.

Tried this recipe?

Let us know how it was!