Chocolate Salame/salame al cioccolato

chocolate salame con espresso

There are some recipe ideas that grab you and just won’t seem to let go – such was the case with this delightful idea from Cucina Italiana! 

Was this the reason I’d been hoarding saving keeping some very nice cocoa powder, from none other than the cioccolatieri at Perugina…? That’s exactly what I was thinking, as I reached into my baking cupboard for the dark & aromatic cocoa powder, picked up on my last trip to bella italia. Many don’t believe in coincidence. I believe things happen for a reason.

Perugina cacao

Whatever cocoa powder you use, make sure it’s of very high quality. With such few ingredients in any recipe, and especially when it’s the main attraction – your final product will only be as good as what you put into it!

chocolate salame

Light in texture but with a seriously decadent chocolate taste, these will remind you of chocolate truffles! 

When I crumbled the plain biscuits (tea biscuits) required for the recipe and while it did seem like perhaps they were too big, it seemed to work out. The moisture and the overnight stay in the fridge rendered them soft, but still with a little crunch. A perfect bite in fact, with a hit of dense chocolate, smooth filling and slight crispness from the cookie. Does it not look like ‘real’ salame…?

chocolate salame

Perfect with an after dinner espresso, or face it, an anytime coffee break, this recipe play on words is simply fantastic-o! It’s quick, easy and so much more than the sum of its parts. For any little ones at the table, serve a shot of milk in the espresso cup – kids of all sizes want to do what the grown-ups are doing~

Chocolate Salame/salame al cioccolato
Reminiscent of rum balls, these are light, but deliver a serious chocolate taste!
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Prep Time
15 min
Prep Time
15 min
  1. 150 grams biscuits
  2. 3 egg yolks (use large eggs)
  3. 125 grams fine white sugar (blitz reg. sugar in food processor)
  4. 60 grams unsalted butter, cut into small pieces and softened
  5. 60 grams unsweetened cocoa
  6. 1 TBSP dark rum (use vanilla & rum extracts if preferred)
  1. In a bowl, crumble the biscuits into smallish pieces, with none bigger than 1/2” and set aside.
  2. In a large bowl and using an electric mixer, whip the egg yolks with the sugar until light & fluffy, 3 - 5 minutes, scraping the bowl down occasionally. Then slowly add the butter, mixing well to incorporate and again, scraping down the sides of the bowl occasionally.
  3. Sift the cocoa into the egg & sugar mixture and stir to combine. Then add the crumbled biscuits, the rum and mix well. Scrape the dough on a long sheet of plastic wrap and using your hands, and the plastic, form it into the shape of a salami, or log. Really play with it, and get it into a cylindrical shape.
  4. Wrap it tightly, and wrap again using a piece of foil. Place it in the refrigerator and leave overnight.
  5. Serve cut into slices, as you do with any salame!
  1. *Tip: kept well wrapped, these should last in the fridge for more than a few days. Slice thinly and serve as desired.
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