This no bake chocolate treat, Chocolate Salami is a popular Italian and Portugal dessert, which is crunchy with macadamia and is also very addictive. I just can’t help popping this yummy chocolate into my mouth once it was sliced. It is pretty quick to make this sinfully rich chocolate sweet treat in a relatively short time. You can also replace the macadamia with your favourite dried nuts like almonds, hazelnuts or walnuts or even raisins if you like. Adding a little bit of liqueur will also enhance the flavour to make it a classic chocolate salami. It is great to serve this to your guests during the festive season. A plus point is that you can make this chocolate salami in a few more rolls and store them in the freezer and thaw them in the chiller before serving. It is best to consume this sweet treat within half an hour as the chocolate will be melted quickly due to our hot weather (I prefer to eat straight from the chiller).

I just can’t help popping this yummy chocolate into my mouth once it was sliced

Chocolate Salami

It is pretty quick to make this sinfully rich chocolate sweet treat in a relatively short time. Crunchy with macadamia and is also very addictive. You can also replace the macadamia with your favourite dried nuts like almonds, hazelnuts or walnuts or even raisins if you like.

Author Ann Low

Prep Time 15

Chilling Time 2

Total Time 2 15

Course Chocolate, Dessert

Cuisine Italian, Portugese

Ingredients

150 g Hershey's or dark chocolate
30 g Callebaut 70.5% - bitter chocolate
60 g soft butter
65 g fresh milk
1/2 tsp vanilla extract - optional
1 tsp rum liqueur - optional
60 g macadamia - almond nuts, hazelnuts or walnuts
30 g marie biscuits - or digestive biscuits

Instructions

Chop macadamia to pieces and crush biscuits coarsely with a rolling pin.
Place chocolate pieces in a bowl. Heat up milk to a boil and pour into the chocolate pieces, add soft butter and stir to smooth. If you find the chocolate mixture is difficult to stir, place the bowl of chocolate over a pot of hot water (do not on the heat) and stir well to smooth.
Then drop the macadamias and biscuits into the chocolate cream. Mix well and chill into the refrigerator for about 15 minutes till semi set.
Place chocolate cream mixture onto a parchment paper and roll it into a log. Place it back into the refrigerator and chill for 2-3 hours or overnight.
Take out the chocolate log from the refrigerator and transfer on to a clean piece of parchment paper. Dust icing sugar over it. Slice and serve.