This chocolate salami is the perfect crunchy treat to snack on alongside coffee. These ultra chocolatey cookie slices are filled with toasty hazelnuts and vanilla wafer cookies. They’re incredibly delicious and simple to make – they’ve become a staple in our household!
I first tasted chocolate salami when I was a small child. My mom used to make it for my brother and I when we were kids as an treat to have on hand. She would pacify us with one whenever we wanted a piece of chocolate (now you can understand where my love of sugar comes from!).
I grew up loving these chocolatey, crunchy treats and today, am sharing my all-time favorite recipe with you that I adapted from my mom’s original.
Let’s get baking.
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What is chocolate salami?
I promise, it’s not meat! These yummy, chocolatey cookies get their name from their salami-like appearance you can see in the photos. However, it’s not made with cookie dough at all!
Chocolate salami is made by making a chocolate ganache and combining it with hazelnuts (or any nuts) and vanilla wafer cookies.. It’s then formed into a log and refrigerated. Then, the log is sliced into pieces, giving the appearance of “salami.”
How to make chocolate salami
- Chop up the nuts and biscuits. You can rough chop the nuts on a cutting board and use either a food processer to rough chop the cookies. Alternatively, you can place the cookies in a large Ziplock bag and crush them up.
- Melt the chocolate and butter together. You can do this in the microwave or over a double boiler.
- Add milk. Combine the milk with the chocolate-butter mixture.
- Combine the nuts and cookies. Mix the add-ins together with the chocolate using a spoon or rubber spatula.
- Shape and chill. Pour the chocolate mixture onto parchment paper or plastic wrap and form into a log with the help of a spatula. You can also fold the parchment paper or plastic around the chocolate and use your hands to form it into a log. Then, twist the sides so the entire thing looks like a giant candy wrapper. Place in the refrigerator until completely firm.
- Serve. Remove the chocolate log from whatever it is wrapped in and dust lightly with powdered sugar. Slice into ¼-inch slices and enjoy. Keep refrigerated.
Variations
Optional tip: You can replace the hazelnuts with your favorite add-ins, like other nuts, toasted coconut flakes, or raisins. If you don’t want to add anything besides cookies, use an additional 70g biscuits (250g in total).
Optional tip #2: When I don’t make this for children, I like to add just a bit of alcohol with the milk to enhance the flavor. You could try Kahlua, Amaretto, brandy, rum, orange liqueur or bourbon. Start with 1 teaspoon, and see if you like the flavor. If you want it stronger, feel free to add a splash or two more.
More of my favorite easy-to-make chocolate treats
- Chocolate Truffles: The easiest, most delicious chocolate truffles you’ll ever have.
- Chocolate Biscoff Truffles: Super simple rich chocolatey truffles with the addition of Biscoff cookie spread.
- White Chocolate Chip Cookies: Chewy, moist chocolate cookies with loads of white chocolate chips.
- Double Chocolate Cookies: Chocolate cookies with chocolate chunks is my idea of heaven.
- Chocolate Fudge Cookies: Almost like biting into a piece of fudge, these easy-to-make gooey cookies have chewy centers and crackly tops.
Chocolate Salami
This decadent chocolate salami is the perfect crunchy treat! It's full of chocolatey flavor, toasty hazelnuts, and crunchy vanilla wafers for a super simple yet delicious treat.
Ingredients
- 2 cups (180g) digestive biscuits/vanilla wafers
- ¾ cup (70-80g) toasted hazelnuts (or your favorite nuts), coarsely chopped
- 1 cup +2 tablespoons 200g dark chocolate
- ¼ cup + 2 tablespoons 90g (about ¾ stick) unsalted butter
- 6 tablespoons (90 ml) whole milk
- A splash of alcohol, like Kahlua, Amaretto, brandy, or rum, optional
- Powdered sugar, for coating
Instructions
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Place biscuits in a large ziplock bag and crush them using a rolling pin until you have small and coarse crumbs. Transfer crumbs to a large bowl and stir in nuts.
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In a medium bowl place chocolate and butter. Heat in the microwave or in a double boiler until melted and smooth. Add milk and alcohol, if using, and stir. Add chocolate mixture to crumb mixture and mix until combined.
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Spread the mixture out on parchment paper or plastic wrap and shape it into a log using a spatula or spoon. Roll up the paper and wrap it like candy. Place in the fridge for several hours until firm.
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After chilling, remove log from the paper, dust with icing sugar from all sides, and remove any excess sugar with a brush—or your fingertips if you don’t mind getting messy. Cut into pieces and serve.
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Keep in the fridge or freezer. If kept in the freezer, place at room temperature for a few minutes before cutting or serving.
