Candy & Snacks/ Chocolate/ Dessert

Chocolate Salami

December 15, 2016

Traditional in our family, this chocolate salami is the perfect crunchy treat to snack on alongside coffee, and the best part is it’s so easy to make!

Chocolate SalamiGrowing up my mom used to make us chocolate salami all the time, but it was actually my friend’s mother’s chocolate salami that was my real favorite. At some point, the fact her mom regularly kept a few salami rolls in the freezer even became the main reason I hung out at that friend’s house so often. I honestly thought she was the most genius and sophisticated mom on the planet because of that.

Chocolate Salami Chocolate Salami

Childhood memories aside, a few notes about the recipe. First, I started with my mom’s recipe as the base and tweaked it a bit. Her recipe uses only biscuits, but I’ve found that the more nuts I add, the better it tastes to me. You can replace the hazelnuts with your favorite add-ins such as other nuts, coconut, or raisins. If you don’t want to add anything, use an additional 70g biscuits (250g in total). Also, when I don’t make this for children, I like to add just a bit of alcohol as it really upgrades the flavor.

Chocolate Salami

Chocolate Salami
Yields: two rolls
Traditional in our family, this chocolate salami is the perfect crunchy treat to snack on alongside coffee, and the best part is it’s so easy to make!
  • 180g digestive biscuits/vanilla wafers
  • ¾ cup (70-80 g) toasted hazelnuts (or your favorite nuts), coarsely chopped
  • 200 g/7 oz dark chocolate
  • 90 g/3.2 oz (about ¾ stick) unsalted butter
  • 6 tablespoons (90 ml) whole milk
  • A splash of alcohol (Kahlua, Amaretto, brandy, rum), optional
  • Powdered sugar, for coating
  1. Place biscuits in a large ziplock bag and crush them using a rolling pin until you have small and coarse crumbs. Transfer crumbs to a large bowl and stir in nuts.
  2. In a medium bowl place chocolate and butter. Heat in the microwave or in a double boiler until melted and smooth. Add milk and alcohol, if using, and stir. Add chocolate mixture to crumb mixture and mix until combined.
  3. Spread the mixture out on parchment paper or plastic wrap and shape it into a log using a spatula or spoon. Roll up the paper and wrap it like candy. Place in the fridge for several hours until firm.
  4. After chilling, remove log from the paper, dust with icing sugar from all sides, and remove any excess sugar with a brush—or your fingertips if you don’t mind getting messy. Cut into pieces and serve.
  5. Keep in the fridge or freezer. If kept in the freezer, place at room temperature for a few minutes before cutting or serving.


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  • Reply
    December 26, 2016 at 7:12 am

    This was amazing, Shiran! I added rum and orange zest and it’s the perfect recipe, thank you 🙂

    • Reply
      December 27, 2016 at 3:35 am

      Thank you Gayatri! 🙂

  • Reply
    January 17, 2017 at 3:29 pm

    Knew you wouldn’t mind I added some Nutella… Made it as a “thank you” present for a chocolate lover, I’m sure she will love it

    • Reply
      January 18, 2017 at 4:34 am

      I’m sure she will! Nutella is always a good idea 🙂

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