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Chocolate Salami - slcied and ready to eat | Mother Would Know

Chocolate Salami

This no-bake cookie and nut filled chocolate log is a great holiday treat. Follow the basic template, then swap out ingredients and make it your own!

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 24 slices
Author Laura


  • 3/4 cup nuts, chopped (e.g. almonds, pistachios, pine or pignola, walnuts)
  • 7 ounces cookies, broken into small chunks
  • 1/4 cup white chocolate bits or chopped dried fruit
  • 6 ounces bittersweet chocolate, cut into chunks
  • 6 tablespoons unsalted butter, cut into chunks
  • 1/2 cup sugar
  • 2 tablespoons light brown sugar, packed
  • 1 tablespoon unsweetened cocoa powder
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 tablespoon liqueur or cream

Outside "dusting"

  • 2 tablespoons confectioners' sugar


  1. Toast the chopped nuts at 300 degrees F for 5-8 minutes or until golden. (Watch carefully and turn them over occasionally so they don't burn.) Set aside the chopped nuts, cookie chunks, and white chocolate or dried fruit.

  2. Melt the chocolate and butter together. Mix them well until combined, then add the vanilla and almond extracts, the white and brown sugars and the eggs. Whisk constantly over a low-medium heat on the stovetop for about 5-6 minutes until the mixture reaches 160 degrees F on an instant read thermometer. Immediately take the mixture off the heat. 

    Mixing the chocolate base" ingredients for chocolate salami
  3. Add the nuts, cookie chunks, white chocolate/dried fruit and liqueur. Mix the ingredients until all the add-ins are covered in chocolate. This recipe makes either one large (about 1 pound 12 ounces) or two smaller (14 ounce) chocolate salamis. 

  4. Lay out a large piece of plastic wrap with the short side facing you. Spoon out half or all of the chocolate mixture onto the middle of the plastic wrap. Push or move the mixture roughly into a log shape roughly 10-12 inches long, then cover it tightly in the wrap and roll it several times to smooth it out. If you have the time, refrigerate it for 20-30 minutes, then roll it again to make sure all you have pushed out all the air bubbles.

  5. Knot the ends of the plastic wrap and refrigerate the salami(s) for several hours, or preferably overnight. 

    Tying plastic wrap around chocolate salami
  6. Remove the plastic wrap and dust with confectioners' sugar. I used a strainer, then rubbed the sugar in with my hands for an authentic "salami" look. You can also roll the log in the sugar.
    Adding confectioners' sugar coating to choclate salami
  7. Optional: Tie kitchen twine on the salami by knotting it at one end, then making a loop, folding it over and inserting it under the salami and tightening. Repeat several times, then knot at the end. 

    tying kitchen twine on chocolate salami

Recipe Notes

I microwave the chocolate and butter together on a low setting for a few minutes, stopping to stir every 45 seconds or so. You can also melt them in a double boiler. 

Here's an amusing video from Sorted Food on how to string up a chocolate salami. 

The number of servings listed above (24 slices) are approximate, and are based on two 14-ounce salamis.