Description
This easy chocolate salami (no bake!) is rich, fudgy chocolate with crunchy pistachios, buttery cookies, and pops of cranberries
Ingredients
250g dark chocolate
100ml heavy cream
50g butter
250g sweet cookies (like Amaretti biscuits, butter cookies, Scotch Finger biscuits, or digestive biscuits). Crush the biscuits: Roughly break the biscuits into bite-sized chunks — you want texture, not crumbs.
50g pistachio nuts (or snap pretzels are great!)
50g dried cranberries
confectioners' sugar (icing sugar) for dusting
Instructions
Melt: Add the dark chocolate, cream, and butter to a saucepan and melt gently over low heat, stirring until smooth and glossy. Alternatively, melt in the microwave in 30-second bursts, or use a heatproof bowl set over gently simmering water.
Mix it all up: Stir in the crushed biscuits, pistachios, and dried cranberries until every piece is coated in chocolate.
Shape it: Pour the mixture onto a large piece of plastic wrap. Roll it up into a log (like a salami!) and twist the ends.
Chill: Refrigerate for at least 3 hours, or overnight, until firm.
Dust & slice: Unwrap, roll in icing sugar, slice into rounds.
Notes
Shape evenly: Roll the log while it’s still soft to get a smooth, even shape. If it flattens while chilling, re-roll it halfway through setting.
Dust before serving: Roll in icing sugar after it’s fully chilled — this keeps the “salami look” fresh and prevents the sugar from melting into the chocolate.
🎄Serve slices with espresso after dinner, or add them to your Christmas cookie platter.
It keeps beautifully in the fridge for up to two weeks (if it lasts that long!)
- Method: Stove Top/Microwave
- Cuisine: Italian