Chocolate Salami
It’s just a little bit of fun!
There is no raw meat and no baking involved. It’s a fairly simple recipe and I’m sure you would have tried something similar at one or other stage of your life.
The only difference is the novel serving suggestion and then the name of course.
A few years ago my boss brought chocolate salami back from Portugal. I thought it was wonderful, very clever and something I had not seen before.
The flavour and ingredients reminded me of a treat that my mum used to make for me when I was a child. So I thought why not use that old recipe and give it a gently face-lift.
A year ago I bought a old fashioned meat-safe that Ross’s dad had carefully restored for us, I use this meat-safe to display my novel chocolaty salami in, it makes people smile!
It’s a brilliant talking point after dinner, when you bring out the chopping board and carving knife and let the diners help themselves to a slice of chocolate salami with their coffees.
16th November 2009
The chocolate salami idea and recipe was a great hit with a lot of regular British Larder readers. All credit for this video goes to Helene now blogging from her kitchen at http://ThermomixBimby.com based in Canada.
- 80g unsalted butter
- 200g bitter chocolate, 70%
- 100g icing sugar
- 200g digestive biscuits
- 80g flaked almonds
- 80g dried cranberries
- 80g pistachios
- 2 egg yolks
- 80g Port Wine
- 2ml vanilla essence
- 80g Condensed milk
- Pinch of salt
- Cocoa powder
Crush the Biscuits into small pieces, but not crumbs. Add the almonds, cranberries and pistachios and sprinkle half of the port wine over the mixture, set aside.
Put the chocolate and butter in a metal bowl, place over a pot of boiling water, allow to melt.
Once the chocolate is melted add the icing sugar, salt, egg yolks, the rest of the port wine, vanilla and the condensed milk, mix well and continue cooking over the bain-marie for a further 4 minutes to cook the eggs, stir regularly.
Add the biscuit mixture. Mix well.
Let the mixture cool for 10 - 15 minute, as it starts to thicken and it's easier to work with.
Shape in to a salami shape with a double layer of cling film. Let the salami set in the fridge.
Remove the cling film and then roll the salami in cocoa powder. Its now ready to serve and I like to wrap it again in the paper and tie it with string to mimic a classic salami.
Thermomix Method
Crush the Biscuits into small pieces, but not crumbs. Add the almonds, cranberries and pistachios and sprinkle half of the port wine over the mixture, set aside.
Melt the butter for 2 minutes at 50°C speed two. Add the chocolate and melt for 3 minutes at 50°C speed 2. Add the egg, salt, icing sugar, condensed milk, vanilla and the rest of the Port wine and set the timer for 6 minutes at 50°C speed 2. Let the mixture cool for 10 - 15 minutes before you mix it with the biscuit mixture, continue making the salami as above.
Makes 2 x 420g chocolate salami's
Food Fanatics Tip
Remove the salami at least one hour before serving from the fridge.
This is a great item to serve as a petit four with coffee. Let the guests cut their own slice, somewhat unusual but a great talking point! Also makes a great home made present.
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This looks great I thought maybe I would make a few as christmas presents for some friends – how long do you think you can store them after preparing and should they be refridgerated? Sorry for all the questions – love your blog
Lucy x
I make the chocolate salami and then freeze them once made wrapped in the cling film, when your ready to give the present defrost, remove the cling film roll in cocoa and warp in parchment paper. I do recommend that you keep it refrigerated and it should be eaten with in 5 -6 days once defrosted.
Thank you Madalene, for including my video!
I’ve had too much fun playing with your chocolate salami recipe. Last week I even had a Cocoa Salami making party with girlfriends in the wee kitchen of my home on the west coast of Canada. All this, because your photo and concept are so captivating.
What’s next? I can’t wait!
Cheers,
Helene
Love this recipe and lurrrvvve your website. v. inspiring!! made this for our yearly family autumnal wood chopping campfire cook off, everyone loved it and thought it was very cool. next weekend am going to try experimenting with a chocolate chorizo! will let you know how i get on.
This is my kind of recipe Madalene…and so easy. Your photos are beautiful BTW. I am listing you in my links both on the Thermoblog and my own site!
Wow… I know exactly what treat you refer to that your mum made.
You’re a genius to convert those choc squares into this awesome treat.
A true cullinary genius indeed…