Chocolate Salami (Salame di Cioccolato) is a wonderful Italian classic! It is a perfect dessert because it is made without baking, and the fantastic combination of dark chocolate and crunchy biscuits makes it unforgettable.

Here is a simple recipe for a rich, dark chocolate version:

🍫 Italian Dark Chocolate Biscuit Salami (Salame di Cioccolato)
I. Ingredients
Ingredient Quantity Function
Dark chocolate (min. 70%) $200\ \text{g}$ Rich chocolate flavor
Butter (room temperature) $150\ \text{g}$ Creamy texture
Icing sugar $100\ \text{g}$ Sweetening
Egg yolk $1\ \text{pcs}$ Binding power and richness (see tip)
Cocoa powder (unsweetened) $2\ \text{ek}$ Color and deeper flavor

Biscuits (Eg.: Ground household or Sponge cake) $150\ \text{g}$ The “fat” dots
Rum (or liqueur, e.g. Amaretto) $1\ \text{ek}$ Flavor
Walnuts/Hazelnuts (chopped, optional) $50\ \text{g}$ Crunchy
Garnish Powdered sugar To achieve the salami effect
II. Preparation (No Baking!)
Melt the Chocolate:
Chop the dark chocolate and melt slowly over a water bath (water bath) or in the microwave on low. Leave to cool slightly.
The Creamy Base:

In a large bowl, cream the softened butter with the powdered sugar and egg yolks (if using, see safety tip below!).
Stir in the cocoa powder and rum (or liqueur).
Assembly:
Pour the melted, lukewarm chocolate into the buttercream and mix thoroughly.
Break the biscuits into medium-sized pieces (do not crumble them completely into powder, the pieces should be visible!).
Mix the biscuit pieces (and chopped nuts/hazelnuts) into the chocolate mixture.
Shaping (The Salami):

Lay a large piece of foil (or baking paper) on your work surface.
Place the chocolate mixture in the centre of the foil.
Roll and shape the mixture into a thick salami shape. Wrap tightly in foil and twist the ends.
Refrigerate:
Place the chocolate salami in the fridge for at least 4-6 hours, but ideally overnight, to fully set.
Finish:

Remove the foil before serving.
Sprinkle generously with icing sugar and then rub the surface gently with your hands to mimic the crust of a real salami.
Cut into thick slices like salami and serve.
Tip (Egg Safety): The classic Italian recipe is made with raw egg yolks. To be on the safe side, use pasteurized egg yolks or replace them with $2-3\ \text{ek}$ milk/cream if you don’t want to eat raw eggs!

Bon appetit!