Italian Dessert

The Italian Chocolate Salami

Italian Chocolate salami (salame di cioccolato in Italian) is a dessert popular in Italy. It is made from dark chocolate, plain cookies (tea biscuits, digestive cookies, Graham crackers), rum and sometimes nuts or dried fruits.



  • 3 ½ oz sugar
  • 3 ½ oz butter
  • 3 ½ oz unsweetened cocoa powder
  • 3 ½ oz almonds , or hazelnuts
  • 7 oz dry biscuits
  • 1 egg



  1. Before you begin to make the chocolate salame, remove the butter from the refrigerator and allow it to soften for a couple of minutes.
  2. Meanwhile, crush the dry biscuits by placing them in a dishtowel and pounding them with a meat-pounder, or directly with your hands.
  3. If you want to mix the dough with your hands, when the butter is soft enough, place it in a bowl with the rest of the ingredients and begin mixing.
  4. If you prefer to work with a spoon, begin by working the butter in a bowl until creamy.
  5. Then add the sugar, egg and chocolate, one ingredient at a time.
  6. Continue mixing until your dough is smooth, and then add the cookies and peeled almonds.
  7. Roll the dough into a 2-in wide log and wrap it first in plastic wrap, then in aluminum foil.
  8. Place in the freezer for at least 30 minutes so that it hardens.
  9. Then slice the salame and serve.


Food history:

The chocolate salame is a dessert of easy preparation and with its numerous variations is renowned in the whole of Italy.

It’s possible, for example, to prepare it with amaretti biscuits, dried or candied fruits, you can add rhum or grappa, or even use white chocolate instead of the dark.

Traditional chocolate salame is made with bitter cocoa and it’s a real temptation for adults as well as for kids, to whom you can present it too using the curious name of the Vikings’ Salame.

In the 70’s, in fact, this recipe was published with that peculiar name in a kids book called “Manuale di Nonna Papera”.

Elsewhere is also called the Turkish Salame as the color of it recalls the skin color of the Moors.


Picture source Cooking the globe

Recipe source Academia Barilla




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