This chocolate salami is one of those recipes that makes me very excited. I just can’t have enough of these. I made these before the festive season for guests, or I should say if I had any guest under lockdown for coronavirus. Useless to say, I ate these all alone, YUM.
What does Chocolate Salami taste like?
This is my type of dessert, slightly bitter, less sweet, intense in taste with nuts and dry fruit for a burst of flavor. Although these look very similar to cold cake in look yet there is no comparison. This chocolate salami is just delicious, next-level treat. You can find more about the origin of chocolate salami on Wikipedia.
What are the ingredients?
What makes them pantry favorite and great for unforeseen cravings is that you can make it with cocoa powder, condensed milk, biscuits, butter and nuts, and dry fruit. No baking or cooking and no eggs are required for this chocolate Salame recipe.
How to store Chocolate Salami?
These chocolate salami are best after a couple of days as the moisture gets absorbed in the biscuits. The texture and flavors get homogenized. You can store these in the fridge for up to 10 days or more and in the freezer for 3 months or more. They stay good at room temperature after 2 days.
But if you want to enjoy immediately, freeze the salami roll for two hours and then remove the plastic wrap. Just roll in crushed biscuit and cocoa mixture. Then slice it with a sharp knife. The slices will be soft but still yummy.
How to make Chocolate Salami Biscuits?
What makes this recipe super easy is that it is no-cooking and no-baking. Even kids can make it. The intense cocoa taste is a true delight if you love dark chocolate flavor. And because it has this bittersweet combo, you enjoy just one biscuit at a time and enjoy the after taste for a few moments. Then go for another one after a while. YUM!
The first step is to soak raisins in 2 tablespoon water for 10 minutes. We want raisin to be juicy. Do not oversoak. You can use other dried berries instead of raisin.
Break biscuit into large bits with hand. Then take biscuits, cocoa powder, chopped, and roasted nuts in a bowl. Mix all together. I used almonds, but you substitute with whatever you have in hand like hazelnuts, cashew, pecan, peanuts, or walnuts.
Now, add soaked raisins, butter, and condensed milk to the biscuit mixture and combine.
The mixture is thick and gooey. To roll chocolate salami, use two plastic sheets. I simply cut a large food-grade plastic bag into two rectangle sheets of about 10 inches. You can use baking paper too for this but plastic sheet works best.
Divide the mixture into two portions and place each portion in the center of the plastic sheet. Then roll it into a log. Press it very tightly to remove any air and roll it on a plane surface to form a round-shaped log. Twist the ends like candy. Repeat the process to make another log. Store in the fridge for 12-24 hours.
For coating, mix powdered biscuit and cocoa powder in a bowl. Remove the plastic wrap from the log and roll it in the cocoa-biscuit mixture. This will absorb the moisture from the outer layer making the slicing mess-free. Store the log in an air-tight container in the fridge. Then slice as needed and serve. Find more tips on storage check the notes section in the recipe card.
Sweet tooth cravings? Try these goodies.
- Oreo balls
- Brownie balls
- Coconut balls
- Brigadeiro (Brazilian chocolate balls)
- Marie biscuit cold cake
- Chocolate lava cake
- Cocoa Brownies
- Fudge Brownies
- Salted Caramel Brownies
Chocolate Salami Biscuits
Equipment
- 2 rectangle plastic sheets, 10×8-inch
Ingredients
- 1 cup cocoa powder
- 200 grams (7 oz) tea biscuits, like digestive, Graham (notes 1)
- ½ cup toasted almond, chopped (notes 2 )
- 4 tablespoon raisins, or dried cherries, or sultana
- 2 tablespoon water
- ½ cup butter, melted
- ¾ cup condensed milk
Coating
- 2 tablespoon cocoa powder
- 2-3 nos biscuits, powdered for coating
Instructions
- Soak raisins in 2 tablespoon water for 10 minutes.
- Break biscuit into large bits with hand.
- Then take biscuits, cocoa powder, chopped nuts in a bowl. Mix all together.
- Add soaked raisins, butter and condensed milk to the biscuit mixture and mix thoroughly. Mixture will be wet but firm.
- Divide the mixture into two portions.
- Place one portion in the center of a plastic sheet. Then roll it into a log. Press it very tightly to remove any air. Twist the ends like candy.
- Repeat with remaining mixture to make second log.
- Chill in the fridge for at least 12 hours.
Coating the log
- In a bowl mix biscuit powder and cocoa powder.
- Remove the plastic wrap from the chocolate salami log. Roll the log in cocoa-biscuit mixture. And store in a airtight container.
- Slice with a sharp knife just before serving.
Tasneem Kitabi says
Hi
Pls confirm when to add butter and water.
Recipe 52 says
Add butter and condensed milk together.