Chocolate Salami (Salame Al Cioccolato)




About: Loving mom of two beautiful boys, obsessive compulsive confetti user & passionate foodie!

Because I host a lot of dinner parties, when I think of "playing with food," I often think of the tomfoolery or illusion I can present to my guests that will both surprise and delight. And as tomfoolery goes, this chocolate salami is one of the best. Lay these out on a cutting board, perhaps as part of a cheese course, and watch as your guest discover an amazing chocolate desert hidden inside the chameleon clothing of what looks like a cured meat salami.

This is not salami at all, but is in fact chocolate, nuts, confectioner's sugar and other simple ingredients combined to create the near perfect trompe l'oeil illusion of a cured salami. Even after you cut into it, the illusion maintains. But once you get a slice in your mouth, all illusions are over. This is the perfect chocolate delivery vehicle: bittersweet dark chocolate, hazelnuts, pistachio, almonds and the deep cherry note of a syrah port.

Be sure to make a full recipe because these will go fast.

For some great dessert ideas, check out this blog

Step 1: Ingredients & Prep

8 ounces good quality dark chocolate

7 tbsp unsalted butter, room temperature

2/3 cup granulated sugar

3 large eggs, lightly beaten

2 tbsp Port  ( I used Barnard Griffin Syrah Port)  *can substitute dark rum*

2 tbsp unsweetened cocoa,sifted

9 ounces tea biscuits, coarsely chopped

1/2 cup hazelnuts, toasted,skinned & finely chopped

1/2 cup pistachios, toasted, finely chopped

1/2 cup raw almonds, toasted, finely chopped

Confectioners sugar

* Bamboo roller mat for texture

* Galvanized steel wire

Do all your prep work first, as there are a lot of steps and this will cut your work time in half.

Finely chop chocolate and set aside.

Toast and finely chop nuts. Set aside. I toasted the hazelnuts separate because of the skins. You don't want the skins from the hazelnuts mixed in with the other nuts.

Sift cocoa powder and set aside

Measure out cookies and place in a ziploc freezer bag. With a rolling pin, gently roll over 3 or 4 times, until broken up. Then, using your hands, break into little pieces. Set aside

Step 2: Melt Chocolate

Add chopped chocolate to a heatproof bowl over simmering water and melt until smooth. Remove from heat and set aside to cool a bit.

Step 3: Cream Eggs and Sugar

In a medium sized bowl, whisk together butter and sugar until creamy. Add the eggs: whisk until well combined. Next, add port and vanilla extract. Vigorously whisk until combined.

Step 4: Add the Chocolate

Add sifted cocoa to the cooled chocolate mixture. Then add the chocolate mixture to the egg mixture and whisk until combined. Next add cookies and nuts to the egg-chocolate mixture. Stir until combined.

Cover with plastic wrap and chill for 45 minutes, until firm.

Step 5: Form the Salami

Using a fine mesh sieve, sift confectioners' sugar onto clean work surface.  Transfer chocolate-cookie mixture to work surface. Using your hands, form chocolate-cookie mixture into a log resembling salami. Using sieve, sift confectioners sugar over log. Transfer log onto sheet of plastic wrap and roll tightly, maintaining shape of salami. Lastly, transfer log to bamboo roller and roll again to achieve texture of salami.

Repeat until you have four chocolate salami's.

Return to fridge and chill for at least three hours before serving. Preferably, overnight.

Step 6: Finishing Touches

I used galvanized steel wire applied to the ends of the salami for an authentic look.  I also kept an old salami wrapper to use as a prop for serving.



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    20 Discussions


    3 years ago

    Thank you for this very unique, and apparently authentic, Christmas Basket addition and probably special occasion treat year round! I will be making this as soon as I have the answer to this question: Is this freezable? Or will I need to make it very close to the day of use? Thanks so much for your anticipated answer and again for the wonderful recipe!

    1 reply

    5 years ago on Introduction

    I'm wondering if this recipe can go without the eggs? Since they aren't cooked, I'm concerned about it from a food safety aspect. I don't want my friends getting sick!

    2 replies

    Reply 5 years ago on Introduction

    I wouldn't' be to concerned. If you think about it, people eat sushi, raw beef ( beef capriccio which normally comes with an raw egg on top.

    I gave it out as presents to a lot of people and nobody got sick. If you are really concerned, leave out the eggs.

    I love these, I make them all the time. You are so right these are a great conversation piece. Great tutorial.


    7 years ago on Introduction

    This is super interesting and amazing!!! Loved the idea!

    sorry to say but this instructable was miss leading i thought it would be meat and Chocolate Salami but it look awesome any way


    7 years ago on Introduction

    I'm detecting Christmas presents right here!

    Any suggestions for alternate nut combinations? Not a fan of hazelnuts and the hubs isn't a fan of pistachios, lol. Cashews and macadamia's maybe?

    1 reply

    Reply 7 years ago on Introduction

    The nuts, biscuits, chocolate & liquor for this recipe are totally interchangeable.
    Use what suits your own taste. Cashews & mac's sound delightful!


    7 years ago on Step 6

    here in Italy is very, very appreciated.
    By me expecially:D
    Your recipe is very similiar to the one that I use...and it taste sooooooooo good!

    1 reply

    Reply 7 years ago on Step 6

    Thank you. I tried to keep the recipe as traditional as possible.


    7 years ago on Step 5

    Interesting idea! I might use this as a birthday present or s.t. like that!

    Oh and ... pic 3 looks like a big piece of s*** :D
    Sorry, but that's just the truth ;-)

    1 reply
    mary candy

    7 years ago on Introduction

    I love this recipe. My mother do it always for Christmas.
    Nice work.