Chocolate salami

Chocolate salami is a rich velvety chocolate containing chopped nuts and broken biscuits. It is formed into the shape of a sausage and dusted with icing sugar resemble salami.

It is a popular dessert in parts of Europe where it is also known as salame di cioccolato in Italy and salame de chocolate in Portugal.

Similar to chocolate tiffin, chocolate date and nut bars and chocolate quinoa bites, this easy recipe is foolproof as there is very little that can go wrong.

It is perfect for making ahead and will keep for several days in the fridge, or can be frozen.

It is also makes a fun homemade gift for family or friends.

Or you could simply make it to enjoy yourself with a cup of coffee or for dessert or a snack.

This easy chocolate salami recipe is sufficient to make either one large sausage or two smaller sausages (roughly 28 slices in total).

Ingredients for chocolate salami

• 200g dark chocolate - select a type which is suitable for melting.

• 100g butter - either salted or unsalted.

• 20g honey - use a good quality honey for maximum flavour.

• ½ teaspoon vanilla essence - or vanilla extract.

• 1 tablespoon cocoa powder - ideally use a type with a high cocoa content (70% or higher) for a richer flavour.

• 130g plain biscuits - such as Marie, rich tea biscuits or amaretti biscuits. Break into pieces before adding to the other ingredients but don't break them up so much that you end up with powder as you will want to see pieces of biscuit in your salami.

• 60g nuts - such as almonds, pistachios, cashews, hazelnuts, pecans or any combination. Roughly chop the nuts before adding to the other ingredients. I like to use at least some pistachios as I like the colour. Don't chop the nuts too small as the salami will be more attractive if you can see pieces of nuts.

• About 2 tablespoons icing sugar - coat the chocolate sausage with sifted icing sugar after if has been chilled and hardened to complete the salami appearance.

How to make

Break the biscuits into small pieces (do not crush to a powder). I find the easiest way to do this is by hand. If you use a food processor or crush with a rolling pin in a plastic bag you are more likely to end up with pieces which are too small and powdery.

Chop the nuts into similar sized pieces to the biscuits.

Next, break the chocolate into squares and melt either using a microwave or hot water bath (bain-marie):

Using a microwave - break the chocolate and place in a bowl suitable for a microwave. Melt at half power (350 watts) for 30 seconds at a time. Repeat until melted. When the chocolate is partly melted stir between each session in the microwave. Make sure that the bowl and any utensils are perfectly dry as even the smallest amount of water will affect the qualities of the chocolate and will make it lumpy and unusable.

Using a hot water bath or bain-marie - pour hot water into a saucepan. Place a heatproof bowl over the saucepan (use a size of bowl and pan so that the bowl sits over the level of the water without touching the water). The steam from the hot water will slowly melt the chocolate. Heat the water gently until the chocolate has melted, stirring as it melts. Remove from the heat as soon as it has melted to avoid burning. Make sure that the bowl and any utensils are perfectly dry and be careful not to splash any water onto the chocolate as even the smallest amount of water will affect the qualities of the chocolate and will make it lumpy and unusable.

Cut the butter into small pieces, add to the melted chocolate and stir until the butter has melted.

Add the honey and vanilla essence and stir.

Add the broken biscuits, chopped nuts and cocoa powder and mix well until everything is coated by the chocolate.

How to form the chocolate salami

Place a sheet of parchment paper on your worktop.

Form a row of the chocolate mixture close to the nearside edge of the paper.

Roll the paper tightly away from you, compressing the mixture as tight as possible to form a sausage shape. Scrunch the ends if needed to stop the mixture falling out.

When the paper is rolled as tightly as you can get it, wrap in plastic film to keep it in shape.

Place in the fridge for at least 2 hours to chill and harden.

When the salami has chilled and hardened, remove the plastic film and paper and place on a board. Dust icing sugar onto the surface of the sausage and rub in using your fingers until it is fully coated.

How to store

1. Store the in the fridge where it can be kept for around 5 to 6 days.
2. The chocolate salami can also be wrapped in plastic film and frozen for up to a month. Defrost in a cool room or in the fridge, and then store in the fridge.

How to serve

1. Chocolate salami is perfect paired with a cup of coffee as a morning or afternoon snack.
2. Slice your chocolate salami and serve as an after dinner treat to finish off your meal.
3. Break up some of the salami and use as a topping for ice cream. It pairs well with Cornish ice cream, creamy vanilla or stracciatella.

Tips

1. Break the biscuits by hand to avoid ending up with too many pieces which are too small and powdery.
2. When melting the chocolate make sure the bowl and any utensils you use are completely dry as even the smallest amount of water can spoil the chocolate.

Other no bake chocolate recipes