CHOCOLATE SALAME

A Rich and Easy Easter Treat Straight from Nonna’s Kitchen

ocolate Salame, or Salame di Cioccolato, is one of Italy’s most beloved no-bake chocolate desserts, often prepared for Easter and festive gatherings. Despite its name and salami-like shape, it’s completely sweet and meat-free, made with rich chocolate, crumbled cookies, and nuts, and rolled into a log that resembles a cured salame.  

This nostalgic treat is a Nonna’s favorite, known for its simplicity and crowd-pleasing flavor. It’s a great project for baking with kids, since it requires no oven and comes together in just a few steps. Whether sliced for dessert, enjoyed as an afternoon pick-me-up, or served as part of an Easter sweet platter, salame di cioccolato brings smiles with every fudgy, crunchy bite.  

The recipe is very adaptable: you can mix in hazelnuts, almonds, pistachios, or even dried fruit, depending on your preferences. It’s a hit with chocolate lovers and nut lovers alike, and it pairs beautifully with a small glass of dessert wine or a strong espresso.  

Though indulgent, Chocolate Salame can be made with high-quality dark chocolate, which offers antioxidants and minerals like magnesium and iron. Nuts add heart-healthy fats and protein, making each slice more satisfying. You can also use whole-grain or gluten-free cookies for added fiber or dietary needs.  

Since it contains no meat, it’s a vegetarian dessert that stores well in the fridge or freezer, making it ideal for preparing ahead of a busy Easter celebration.  

If you try this recipe for Easter and love it, try our recipe for Panpepato [hyperlinked] next Christmas!

A little history

The origins of Salame di Cioccolato are somewhat debated, but it became widely popular in Italy in the mid-20th century, especially among home cooks looking for quick and festive desserts. Though found in many regions, it’s especially associated with northern and central Italy, and often appears on Easter and Christmas tables as a rustic alternative to more elaborate cakes.  

Its whimsical appearance—a dessert disguised as a savory item—reflects Italy’s love of culinary playfulness, and the recipe has become a cherished hand-me-down from nonna to grandchild in households across the country.

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INGREDIENTS👇🏻

• 125g | 4.4oz butter

• 2 eggs

• 30g | 1.1oz pistachios

• 70g | 2.5oz almonds

• 300g | 10.6oz galette biscuits

• 150g | 5.3oz sugar

• 100g | 3.5oz dark cocoa powder

• 25ml | 0.88fl oz rum

• Icing sugar and kitchen twine for decoration

The recipe step by step

1. Melt the butter and let it cool down

   
   

2. To pasteurize the eggs, bring them to 61 °C | 141.8 °F and with the help of a kitchen thermometer keep them at temperature for 3 minutes, adding room temperature water to the pot, if necessary

   
   

3. Peel and roughly chop almonds and pistachios, smash the galette biscuits to rough crumbs

   
   

4. In a bowl add the melted butter with the sugar and half the cocoa powder, and mix thoroughly with a whisker

   
   

5. Add the rest of the cocoa powder and repeat

   
   

6. Add the eggs, then the nuts, whisking thoroughly at each step

   
   

7. To incorporate the biscuits use a wooden spoon or spatula and amalgamate them little by little

   
   

8. Last but not least, add the rum to the mix and fold thoroughly once more

   
   

9. Move the mix from the bowl to the counter on top of double cling film sheets

   
   

10. Press to rid of air pockets and roll into the shape of a big sausage with the help of the cling film

    
    

11. Let it rest in the fridge for at least 2 hours [or keep in the freezer to consume at a later date]

    
    

12. Before serving, unwrap the cling film, use the kitchen twine to tie bitcher’s knots and dust heavily with icing sugar on all sides…then slice and enjoy! 😋