whole food ~ well made

No-Bake Chocolate “Salami” for Gift Giving

A simple dessert to serve or bring to your next holiday party–or to give as gifts this year, this chocolate salami recipe is meatless.

I first learned about this mock salami–a cookie-and-nut-filled chocolate roll– while planning a cooking workshop menu. Everyone loved that the dessert course looked just like dry-cured meat!

I immediately made a mental note to put chocolate salami on my holiday baking list.

The best part is, there’s no actual baking involved. And, don’t worry, there’s no meat in here! 

Chocolate salami rolled in powdered sugar

How To Make Chocolate Salami

Chocolate salami is 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. You just need to melt it.

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.
Sliced chocolate salami on slate with orange and pistachios

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

Like the chocolate! 

What Kind of 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.

It all works, use the chocolate you love the most!

Sliced chocolate salami on slate board

This striking holiday dessert makes a statement no matter what you choose to use. And the hint of orange tastes 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.

Make It Ahead

Because this recipe contains no eggs, you can store it for up to one month in the fridge. Or you can freeze it for one month and return to the fridge to defrost for up to 2 days and following the instructions for slicing.

With this chocolate salami recipe, you’ll have a ready-to-send or serve treat. It’s sure to get everyone talking!

Looking for other sweet and simple holiday treats? Try these chocolate-mint star cookies, chocolate poached pears and fudge hot chocolate sundaes.


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
Sliced chocolate salami roll
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4 from 1 vote

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


  • Melt the butter and chocolate in bowl set over a pan of simmering water. Stir until very smooth and remove from the heat.
  • Stir in the biscuits, nuts, coffee and orange zest. Let cool for until it begins to firm up, about 15 minutes.
  • 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. 
  • 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.
  • 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.)
  • 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.


To store chocolate salami, wrap it well and place it in a resealable plastic bag in the refrigerator to avoid picking up other aromas and to prevent condensation. Because this recipe contains no eggs, you can store it for up to one month in the fridge.
Or you can freeze it for one month and return to the fridge to defrost for up to 2 days and following the instructions for slicing.


  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!

  2. Can you use milk chocolate

    1. Sure you can!

  3. Samantha

    How could you store this? And for how long do you suspect? Just curious for Christmas prep 😊

    1. Excellent question! I’m so last-minute in general, I love the idea of planning ahead for edible holiday gifts like this.

      I did a little research on storage recommendations for chocolate salami and chocolate in general, and here’s what I found:
      -Most recipes recommend storage in the fridge for 1 week and up to 6 months in the freezer.
      Because my recipe doesn’t contain any eggs, I’d be comfortable with up to 1 month in the fridge. You’ll want to make sure it’s very well wrapped to avoid picking up other aromas and to prevent condensation.

      If you go the freezer route, defrost it in the fridge overnight before following the recipe instructions for slicing and serving.

      Thanks to you, I’ve now added this information into the recipe for others to use in planning for the holidays. Enjoy!

  4. Morgan Hobbs

    I just made this and for some reason, the chocolate is not getting solid again. I even added more and melted again. It is not solidifying….. What on Earth am I doing wrong? I followed to the T. If nothing else, I will make it a topping for ice cream, but I was so excited to give as a gift! =(

    1. I don’t think you’ve done anything wrong. Most likely it just needs more time to chill. Rest assured that both chocolate and butter are solid at room temperature, so it will set given enough time.

  5. Marjaan

    Can I send this through the mail to someone? After the initial time in the fridge to get hard of course.

    1. That’s such a nice idea, but I’d have pause at this time of year given the warm weather. It’s risky.

  6. Lyndsey

    4 stars
    Could i use marg instead of butter ornis the butter part of the hardener? I dont eat dairy. Thanks x

    1. Yes, you could substitute margarine or another non-dairy butter substitute that is solid at room temperature, like coconut oil.

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