Chocolate Salami, a delicious eggless, no-bake dessert that is ready in about 20 minutes. Loaded with biscuits (crackers), turkish delight, raisins, almonds and cocoa powder, this is the perfect indulgent treat for the festive season.
This Chocolate Salami, or Biscuit Salami, as we actually call it, it’s a very pretty popular dessert across Europe, especially in countries like Italy, Russia, Portugual and many others.
Each country has its own version of the chocolate salami, but we keep it pretty simple, no eggs, no condensed milk, no actual chocolate, just cocoa powder. But we are pretty easy with what can go in: any kind of nuts, dried fruit, and, of course, plain biscuits.
It is the kind of dessert that once you have a bite, you cannot stop eating it. No wonder this is so popular, anyone can make it from really cheap ingredients, no bake, no fuss. But what you do get is a whole range of flavours and textures. Why salami? Because of its shape of a salami, but no, it has no meat in it whatsoever. Swap milk for water and butter for margarine, and you get a delightful vegan dessert. So simple!
Making it is great fun, especially for kids, those little hands would love getting all messy. And you do get mess!
How to make a chocolate salami
It’s a super simple process, however we need to ensure we have the right amount of dry and wet ingredients, otherwise the salami won’t binf properly.
- break the biscuits/crackers into small pieces
- cut the Turkish delight into smallish pieces and add the flaked almonds and raisins
- in a pan, add the milk, butter, vanilla extract, cocoa powder and sugar and simmer on a low heat until the butter is melted and the sugar is disolved
- mix the dry ingredients with the wet ingredients
- divide the mixture into two equal parts
- on a foil, add the first part for biscuit mixture, and shape it into a salami
- cover with the foil and repeat with the second salami
- refrigerate for a few hours to overnight
The best biscuits you can get, if you are in the UK, are the rich tea biscuits, although the digestive biscuits are good too.
Otherwise, you can use any plain crackers, but the crunchy type, not quite soft. The easiest way to go about it is to break them with your hands, it can be a bit time consuming to do it though.
Tips and tricks to get the best no-bake salami
I would NOT recommend a blender or chopper, as we need bigger pieces, and not the blended texture. Plus, they will also keep their shape when soaked with the milk mixture.
The Turkish delight can be of any flavour, from chocolate to roses, or any fruity flavour. They do stick to the knife when you cut them into pieces, that’t the bit boring bit.
To shape it into a salami or a large sausage, place half of the mixture onto a plastic or kitchen foil, use your hands to give it a shape, then roll it into the foil as tightly as you can. Refrigerate it for at least one hour before slicing it, it will be a lot easier and less messy.
And that’s pretty much it, a rich, overly indulgent dessert that will impress your guests this festive season. For the best Christmas experience, why not have it with a nice cup of Hot Chocolate with Marshmallows and Cream?
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Chocolate Salami, a delicious eggless, no bake-dessert that is ready in about 20 minutes. Loaded with biscuits (crackers), turkish delight, raisins, almonds and cocoa powder, this is the perfect indulgent dessert for the festive season.
- 300 g rich tea biscuits /crackers
- 50 g flaked almonds
- 100 g Turkish delight
- 150 ml milk
- 50 g butter
- 4 tsp sugar
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- a handful of raisins
Break the biscuits into small(ish) pieces. I used rich tea biscuits, but any other plain biscuits should do.
Cut the Turkish delight into small pieces.
Add the biscuits and the Turkish delight pieces into a large bowl together with the raisins, and almonds, and mix well.
In a small saucepan, add the milk, butter, cocoa powder and sugar and bring to a boil, so that the butter can be melted completely, you will get a thick chocolate sauce. This takes no more than 2 minutes, so do keep an eye on it.
Add the chocolate sauce to the dry ingredients and mix everything really well. Set aside for about 10 minutes so the biscuits can soften a bit, but still keep their shape.
Place some clingfilm or kitchen foil on the work surface and use your hands to shape the biscuit mixture into a salami or a roll. You will get 2 salami our of the mixture.
Once you have your roll, refrigerate it for at least one hour before slicing.
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