Salami and chocolate might not be the first pairing that comes to mind, but this no bake chocolate salami recipe will change that! Don't worry—there's no actual salami involved. Instead, you'll find a mouthwatering mix of rich dark chocolate, crushed tea cookies, citrusy orange zest, and crunchy chopped nuts, all rolled into a delicious package that the whole family will love!

Best Chocolate Salami recipe

First and foremost, what is chocolate salami?

Chocolate salami is a popular Italian and Portuguese dessert and one of my favorite childhood treats. It combines rich chocolate flavor with just the right amount of crunch. It's not only delicious but fun!

There are many different ways to make it, and if you do an internet search, you will find a different method each time. It is incredibly versatile, with endless add-ins and flavors to try, so you can make it truly your own. However, this Italian chocolate salami recipe isn't just one of the best—it's also one of the easiest to make.

In my recipe, I use decadent dark chocolate chips, cocoa powder, crushed tea crackers, and a touch of candied orange zest for a sweet hint of citrus. Roasted nuts and a hint of rum can add a wonderful texture and a subtle, boozy note for the adults.

What I love most about this no bake dessert is that it's perfect for involving the whole family. It is made with minimal equipment, and most ingredients are staples you likely already have in your pantry. It is super easy to make, even if it is your first time. In fact, it is almost impossible to mess up! Plus, unlike some chocolate salami recipes, this one is egg-free, making it suitable for anyone with egg allergies.

So whether you're after an easy yet unique dessert that everyone will enjoy, a sweet treat with your morning coffee, or a homemade holiday gift, this chocolate salami will surely become a favorite!

Katalin's key take on how to get the best salami look

What makes chocolate salami so exciting and fun is that when done right, it can look like an authentic salami log when you cut into it! The secret to that authentic, marbled look is all in how you use the tea biscuits.

Half of the biscuits in my recipe are finely crushed, which adds to the structure and creates a firm base. The other half is then broken into larger pieces, giving it that classic marbled effect when sliced. The two textures blended throughout the chocolate give each slice a unique yet authentic look that is just as visually appealing as delicious!

Let's assemble the salami

Take half of your tea biscuits and crush them into fine crumbs. Then, take the second half and chop or crush them into larger pieces. Set both portions aside.

In the meantime, combine your unsalted butter, milk, granulated sugar, salt, and cocoa powder in a saucepan. Don't skip the salt, as it plays a crucial role in balancing the sweetness. Heat the mixture gently over low heat until the sugar dissolves completely and becomes smooth and glossy. Remove it from the heat once it reaches this point, you do not need to cook it.

Place your chocolate chips into a large bowl (make sure it is heatproof). Next, pour the warm butter mixture over the chocolate and let it sit for a couple of minutes until it softens. Then, stir the chocolate mixture until it completely melts and turns nice and smooth.

Add the finely crushed half of the biscuit crumbs to the melted chocolate mixture. Use your rubber spatula to incorporate the pieces until they are well combined. The crumbs will help thicken the chocolate and give it texture.

Fold in the second, larger half of the biscuit crumbs, which will give the chocolate a marbled look.

Then, mix in the chopped candied orange zest (optional but highly recommended for a delicious hint of citrus flavor) until evenly distributed. If you have additional add-ins, such as chopped nuts or rum, fold them in here.

Spoon half of the mixture onto a baking sheet lined with parchment paper or aluminum foil. Roll the mixture into a log, then twist the ends to keep the shape intact. Repeat the same steps with the remaining mixture.

Place your chocolate sausage logs in the fridge to chill for at least six hours until they firm up. Then, roll them in powdered sugar to give them the signature salami appearance.

Slice, serve, and enjoy!

Storage and freezing

If you have leftovers, store them in an airtight container in the fridge for up to two weeks. To freeze, wrap it tightly in plastic wrap followed by aluminum foil. Freeze for up to three months and thaw at room temperature before serving.

Flavor Variations

When it comes to chocolate salami, there are countless ways to customize and enhance the flavor and texture with different add-ins:

Try using vanilla wafers instead of tea or graham crackers for a touch of vanilla flavor.

Add vanilla extract for a hint of vanilla, almond extract for extra nuttiness, or orange extract instead of candied orange zest. For a mocha twist, sprinkle in a bit of espresso powder.

Add a splash of rum, brandy, amaretto, or Kahlua for an adult-only version.

Roasted chopped nuts, like hazelnuts, almonds, pistachios, or cashews, make great additions.

Mix in my homemade Nutella for a rich hazelnut flavor, or add coconut flakes, dried fruits, or raisins!

Ingredient substitutions

Making chocolate salami requires only a few simple ingredients, with limited options for substitutions.

While I use whole milk in this recipe, you could opt for heavy cream, condensed milk, or evaporated milk. For a vegan-friendly option, you can use dairy-free milk.

If you don't mind a sweeter salami roll, use milk chocolate instead of dark chocolate. However, you may want to reduce or eliminate the sugar then to keep it from being too sweet.

Expert tips to make Chocolate Salami

Always use high-quality chocolate chips and 100% cocoa powder for the best and most decadent flavor. For the chocolate chips, always use dark, semi-sweet chocolate chips. I do not recommend using milk chocolate, as it may be too sweet. For the cocoa powder, I use non-sweetened, Dutch-processed cocoa powder (such as Callebaut), as it has a beautiful color and is low in acidity.
When crushing the cookies into larger pieces, it is best to use your hands. Crushing them in a food processor or under a rolling pin can create pieces that are too small.
Pay close attention to ingredient ratios when adding anything extra. If you increase one dry ingredient, reduce another to keep the balance. The same goes for wet ingredients: adding more of one ingredient means using less of another.
To get a clean cut when slicing the log, place the blade in hot water to warm it and dry it right before slicing it.

What equipment to use

This super easy salami chocolate recipe only requires two pieces of equipment: a digital scale and a rubber spatula.

Using a digital scale when baking ensures the most accurate ingredient measurements while relying on volume alone can lead to small inconsistencies that affect the final result.

You will need a rubber spatula to help fold in the crushed biscuits, orange zest, and any other optional add-ins.

If you loved this easy chocolate salami recipe, you will certainly want to try my other decadent chocolate desserts:

And for even more rich chocolate treats to add to your dessert table, be sure to check out my roundup of the Top 40+ Best Chocolate Desserts.

Have you tried this recipe?

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Chocolate Salami