Christmas Baking
Christmas Chocolate Salami: Make It Tonight, Slice It Tomorrow – A No Bake Cookie Log With a Splash of Rum
A Christmas chocolate salami: broken butter cookies, walnuts and dried fruit bound with a cooked cocoa-butter sauce and chilled into a sliceable log.
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.
- Take the log out of the refrigerator 10–15 minutes before slicing so the butter softens a little and the slices don't crumble.
- For a salami look, roll the finished log in powdered sugar or coconut before slicing. Coconut version: add 1/2 cup (50 g) shredded coconut instead of the walnuts. Kid-friendly version: replace the rum with orange juice or rum extract.