Chocolate Salami
Chocolate Salami is a stunning no-bake Italian dessert made with chocolate, shortbread cookies, and pecans that's ready in just 15 minutes of prep time plus chilling.
Servings: 2 logs
Calories: 3053kcal
Ingredients
- 1 cup heavy cream
- 2 cups semi-sweet chocolate chips
- ⅓ cup butter
- ¾ cup roughly chopped pecans
- 14 ounces shortbread cookies or digestive cookies, cut into pieces
- ¼ cup powdered sugar
Instructions
- Start by adding the heavy cream and semi-sweet chocolate chips to a saucepan. Place over medium heat and stir constantly until the chocolate chips are completely melted and the mixture becomes smooth and glossy, about 3-4 minutes.1 cup heavy cream, 2 cups semi-sweet chocolate chips
- Remove the saucepan from the heat immediately and add the butter. Stir continuously until the butter is completely melted and fully incorporated into the chocolate mixture, creating a silky, rich consistency.⅓ cup butter
- Add the roughly chopped pecans to the chocolate mixture and mix well until all the nuts are coated. Then add the shortbread cookie pieces and gently fold them in until everything is evenly coated with the chocolate mixture. Work quickly, as the mixture will start to thicken as it cools.¾ cup roughly chopped pecans, 14 ounces shortbread cookies
- Cut 2 large pieces of parchment paper, each approximately 15 inches long. Divide the chocolate mixture in half and place one portion in the center of each parchment sheet. Shape each portion into a rough log about 10 inches long and 3 inches in diameter.
- Roll the parchment tightly around each log, twisting the ends like a candy wrapper to hold the shape firmly. Place both logs on a small baking sheet or plate and refrigerate for at least 4 hours, or preferably overnight until completely firm.
- When ready to serve, unwrap the chocolate salami and generously coat it with powdered sugar. Cut into ½-inch slices using a sharp knife—running the knife under hot water and wiping dry between cuts will give you the cleanest slices.¼ cup powdered sugar
Notes
- Work quickly with the mixture - Once you've added the butter, the chocolate mixture begins cooling and thickening rapidly. Have your cookies and nuts ready to go, and work efficiently to mix everything together before it becomes too firm to handle.
- Chill overnight for best results. While 4 hours is the minimum chilling time, refrigerating overnight yields much firmer salami that's easier to slice cleanly. The cooler the salami, the less likely it is to crumble when cutting.
- Use parchment paper, not plastic wrap - Parchment paper is easier to work with when shaping the logs and creates a smoother surface. If you prefer plastic wrap, that works too, but parchment gives you more control over the shape.
- Toast your nuts for deeper flavor - Take an extra 3-4 minutes to toast the pecans in a dry skillet before adding them. This brings out their natural oils and creates a much richer, more complex flavor.
- Hot knife for clean cuts - Pass your knife under hot water and wipe it completely dry between each cut. This prevents the chocolate from sticking and gives you beautiful, professional-looking slices.
Nutrition
Calories: 3053kcal | Carbohydrates: 245g | Protein: 29g | Fat: 221g | Saturated Fat: 105g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 68g | Trans Fat: 1g | Cholesterol: 227mg | Sodium: 994mg | Potassium: 1470mg | Fiber: 21g | Sugar: 129g | Vitamin A: 2976IU | Vitamin C: 1mg | Vitamin D: 2µg | Calcium: 251mg | Iron: 18mg