Chocolate Salami Recipe

A log of chocolate salami that has been sliced and is sitting on a cutting board.

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This no bake, slice-and-serve cookie is the perfect treat for people who don't like rolling and baking cookie dough. Each slice is made up of a mixture of crunchy cookies, roasted nuts, and creamy chocolate enveloped in a powdered sugar coating. These cookies are easy to make gluten free, dairy free, and/or vegan.

Prep Time22

Chilling Time4

Total Time4 15

Recipe Author Lynn April

Servings: 16 cookies

Ingredients

▢ 1 cup crushed cookies²
▢ ⅓ cup (45g) coarsely chopped pistachios³
▢ ¼ cup (30g) another nut of your choice⁴
▢ ¼ teaspoon salt
▢ 1 cup (171g) semi-sweet chocolate chips¹
▢ 1 Tablespoon (14g) unsalted butter
▢ ⅓ cup (80mL) heavy cream
▢ ¼ cup (30g) powdered sugar for coating

Instructions

Optional step before beginning: you may want to roast the nuts you're using for your cookies if you are using raw nuts. I used dry roasted pistachios, so I gave my walnuts a quick roast. To do this: heat the nuts in a medium size saucepan over medium heat. Keep them moving with a spatula until they start to lightly brown and smell fragrant. Allow to cool until you can touch them (about 10 minutes), then coarsely chop and proceed with your recipe. If you need to toast both your pistachios and your second nut, toast them separately to avoid burning.
Place the cookies, both nuts, and salt into a large bowl and stir with a spatula until combined. Set aside.
1 cup crushed cookies2, ⅓ cup (45g) coarsely chopped pistachios3, ¼ cup (30g) another nut of your choice4, ¼ teaspoon salt
Place the chocolate and butter in a medium size bowl. Heat the cream in the microwave or in a small saucepan over medium heat until steaming, then pour the cream over the chocolate and butter. Allow the mixture to sit for two minutes, then stir until smooth.
1 cup (171g) semi-sweet chocolate chips1, 1 Tablespoon (14g) unsalted butter, ⅓ cup (80mL) heavy cream
Once the ganache is smooth, pour it over the cookie + nut mixture and stir to coat. Allow the mixture to rest for about 10 minutes to cool down.
Place a piece of parchment, wax paper, or plastic wrap onto a flat surface, then carefully pour the mixture onto it. Use your hands to shape the mixture into a log about 8" long and about 2" in diameter.
Roll the log up in the wrapping, then twist the ends to close and seal it. Place the log in the refrigerator to firm up, checking on it after about 1 hour to reshape⁵ it a bit. Chill for at least 4 total hours, but ideally overnight and up to 1 week.
When you’re ready to slice the log, pour the powdered sugar onto a flat surface or into a shallow dish like a casserole dish or baking sheet. Unwrap the salami and roll it in the powdered sugar, using your hands to spread the powdered sugar over the entire chocolate surface.
¼ cup (30g) powdered sugar
Use a large serrated knife to slice the log into ½" slices before serving. Store leftovers in the refrigerator covered tightly for up to 2 weeks. Log or slices freeze well, with or without powdered sugar, up to 3 months. Thaw in the refrigerator. You may want to re-coat the log.

Notes

Chocolate chips: you can also use chopped bar chocolate.
Cookies: there is a lot of wiggle room here, and if you want your chocolate salami to be gluten free, this is where you'd swap in a favorite gluten free cookie. Choose a plain, crispy, crumbly cookie. I used about 18 Nilla Wafers. You could also consider biscotti, shortbread, animal crackers, Biscoff cookies, or graham crackers.
Pistachios: I used dry roasted unsalted. If you're using salted, know your salami will be saltier than a variety made with unsalted nuts.
Additional nuts: I used walnuts, but you can use any nut you prefer, even additional pistachios. Consider using pecans, macadamia nuts, pine nuts, or almonds.
Reshape the log: I find reshaping the log after it has chilled a bit but not the whole way to be helpful in keeping the log shape. This is a totally optional step, so if you don't have the ability to tend to your salami, that's totally ok. You don't have to unwrap it to reshape-- just use the warmth of your hands through the wrapping to encourage the most round shape you can.
Dairy-free/vegan: you can easily use dairy-free cookies, butter, chocolate chips, and coconut cream for this recipe.

Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.