This Christmas chocolate salami is the definition of the holidays: sweet, chocolaty, with a hint of rum and crunchy walnuts. If you want a no bake recipe that is easy and wins applause at the party, you’ve just found it.
Baking is great, but sometimes there is simply no time. The holiday rush is on, guests are on the way and the oven is busy? This no bake log is your rescue. It smells like childhood, looks luxurious and tastes wonderful. Could you make it today?
Quick Overview
- What it is: A traditional no bake dessert of broken cookies and a cocoa-butter mixture. Similar cookie logs, called salame di cioccolato in Italy, are popular across Europe.
- Secret trick: A splash of good rum and long enough chilling for a firm, sliceable texture.
- Cost and time: An inexpensive, filling dessert that needs just 20 minutes of work.
At a Glance
- Prep time: 20 min
- Cooking time: 10 min (cocoa sauce)
- Chilling time: 6+ hours
- Servings: 4 large pieces (one whole log)
- Difficulty: Very easy
- Calories: High, but holiday treats are meant to be enjoyed in small slices
Ingredients
- 21 oz (600 g) butter cookies or plain tea biscuits (such as Petit Beurre), broken into small pieces
- 1 1/2 cups (300 g) granulated sugar
- 1 1/3 cups (300 g) butter, about 2 2/3 sticks
- 1 1/4 cups (300 ml) milk
- 1/2 cup (50 g) unsweetened cocoa powder, good quality
- 1.75 oz (50 g) dark chocolate, broken into pieces
- 1/4 cup (30 g) chopped walnuts
- 1/4 cup (30 g) chopped dried fruit, raisins, cranberries, apricots or a mix
- 2 tablespoons (30 ml) rum, or rum extract
Instructions
- Prepare the cookie base: Break the cookies into small pieces in a large bowl. Don’t turn them into dust: visible pieces of cookie make a pretty mosaic when you slice the log.
- Flavor the dry mixture: Add the chopped walnuts and dried fruit and sprinkle everything with 2 tablespoons of rum. Mix well so the aromas blend.
- Cook the cocoa sauce: Pour 1 1/4 cups (300 ml) of milk into a saucepan and add the cocoa and sugar. Whisk well so no lumps remain.
- Add the butter: Add the butter and heat over low heat until everything comes together into a smooth, glossy cocoa sauce.
- Chocolate finish: Add the broken dark chocolate to the hot mixture and stir until it has melted completely.
- Make the mixture: Pour the hot chocolate mixture over the cookies and nuts. Stir thoroughly so every piece of cookie is coated in chocolate.
- Shape the log: Line a loaf pan (or just your work surface) with plastic wrap. Press the mixture in firmly and shape it into a “salami” log.
- Chilling is key: Wrap tightly and refrigerate for at least 6 hours (ideally overnight). With this much milk and butter, the mixture needs time to set firmly.
Video Recipe
Tips for Perfect Christmas Chocolate Salami
- Slice without cracking: Take the log out of the refrigerator about 10–15 minutes before slicing. The butter softens slightly and the dessert won’t break when you cut it.
- Salami look: Roll the finished, firm log in powdered sugar or coconut before slicing. The white dusting makes it look like a real cured salami.
Easy Variations
- Coconut version: Add 1/2 cup (50 g) shredded coconut instead of the walnuts.
- For kids: Replace the rum with orange juice or rum extract.
Frequently Asked Questions (FAQ)
How long does chocolate salami keep? Wrapped in plastic wrap in the refrigerator it keeps for up to 10 days. The flavors blend even better over time.
Can I freeze it? Yes. Wrap the log tightly in plastic and then foil, and freeze it for up to 2 months. Thaw it in the refrigerator before slicing.
Can I use margarine? We don’t recommend it. Butter carries the flavor in this recipe and makes the log firm up properly after chilling.
Can I leave out the rum or the nuts? Yes. Use orange juice or rum extract instead of rum, and replace the walnuts with extra dried fruit or chopped hazelnuts. Use a nut-free mix of cookies and dried fruit for a nut-free version.
Can I make it ahead for Christmas or as a gift? Yes, it is a good make-ahead recipe. Make it up to a week before, keep it wrapped in the refrigerator, and slice it just before serving. Wrapped in parchment and tied with string, a whole log also makes a pretty edible gift, kept refrigerated.
Slice the finished salami into thin pieces and serve it with coffee or a Christmas punch.
The recipe is based on a version by Mindmegette.hu, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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