whole food ~ well made

Chocolate "salami" recipe at

No-Bake Chocolate “Salami” for Gift Giving

I first learned about this mock salami–a cookie-and-nut-filled chocolate roll–last spring while planning a workshop on charcuterie and meat preservation I was teaching at The Jennings Hotel.

How fun, I thought while creating the four-course menu, to end with dessert that looked just like an aged salami!

Indeed, this chocolate salami was a big hit at the workshop. And I made a mental note to put it on my holiday baking list.

The best part is–shhhhhh!–there’s no actual baking involved. And, no, there’s no meat in here. 

Chocolate "salami" recipe at

Chocolate salami a festive dessert popular in Italy and Portugal. So, if you love making homemade gifts, this is one to put on your own holiday DIY list.

It’s easier even than making chocolate bark because you don’t need to temper the chocolate. There are just three steps to making chocolate salami:

  1. Melt the chocolate with butter and stir until smooth.
  2. Stir in the cookies, nuts and orange zest and cool.
  3. Roll into a log and coat with confectioner’s sugar.

Chocolate "salami" recipe at

Now, there are a couple of finer points I cover in the recipe to get a nice round roll as well as good slices. But I’ve worked out the details, so you can focus on your ingredients…

Like the chocolate! 

I’ve made this chocolate salami with all different types of chocolate, from best-quality bittersweet from 60 to 72 percent to semi-sweet chocolate chips. 

Chocolate "salami" recipe at

This holiday dessert makes a statement no matter what you choose to use. And the hint of orange makes it extra festive.

I trust that it goes without saying that you can mix up the nuts to suit your taste. Wrap your chocolate salami in cheesecloth and bring it to your next party. It’s sure to get everyone talking!


and become a forager

Are you gifting edible treats this holiday? Let me know in the comments below or tag a photo #lynnesforage on Instagram or Facebook

No-Bake Chocolate "Salami"

Such a festive and simple dessert to serve or bring to your next holiday party--or to give as gifts this year. There's no baking involved, and it contains no meat! Just melt, mix, roll and chill for a striking holiday presentation.

Course Dessert
Cuisine Italian
Keyword chocolate salami
Prep Time 10 minutes
Cook Time 5 minutes
chilling 4 hours
Total Time 15 minutes
Servings 1 salami
Author Lynne Curry


  • 4 ounces unsalted butter
  • 10 ounces bittersweet chocolate
  • 1 cup (5 ounces) coarsely crushed biscuit cookies regular or gluten-free
  • 1/2 cup (2 ounces) coarsely chopped toasted walnuts, hazelnuts or almonds
  • 1/4 cup (1 ounce) pistachios or pine nuts
  • 2 tablespoons brewed coffee
  • 1 tablespoon orange zest
  • confectioner's sugar for dusting


  1. Melt the butter and chocolate in bowl set over a pan of simmering water. Stir until very smooth and remove from the heat.

  2. Stir in the biscuits, nuts, coffee and orange zest. Let cool for until it begins to firm up, about 15 minutes.

  3. Lay a piece of plastic wrap at about 12 inches long on the counter with the long side facing you. Use a stiff spatula to scrape the mixture into a rough log shape on the plastic wrap to make a cylinder "salami" shape about 6 inches long and 3 inches thick. Lift the edge of the plastic wrap over the log and roll to wrap tightly. Twist the ends to remove any air and compress the log into a smooth and even cylinder. 

  4. Once the log is wrapped, chill it in the refrigerator for 15 minutes. Roll it on the counter under your palms a few times to make a smooth cylinder. Repeat this process twice more for the best shape. Chill for at least 4 hours or overnight.

  5. Sift confectioner's sugar onto a dinner plate. Unwrap the salami and roll in confectioner's sugar, brushing off excess. (You can rewrap the chocolate salami in parchment paper or cheesecloth and tie with butcher's twine for gifting or plastic wrap for storage.)

  6. To serve, remove the chocolate salami from refrigerator about 30 minutes in advance to avoid cracking. Slice with a very sharp, thin knife into rounds about 3/4-inch thick. Any thinner, and the slices tend to crack.


  1. Linda Koloski

    Lynne, to make this gluten free, what type of gluten free cookie do you recommend?

    1. Any type of shortbread-type cookie works here, Linda. I especially love Tate’s, but Walkers also has a gluten-free shortbread cookie. And so does Pamela’s. Happy holidays!

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