A log of chocolate salami with two slices cut from the end on a white rectangular platter.

Among traditional Portuguese desserts, chocolate salami ranks pretty darn high for us as most loved. Right up there with pasteis de nata. It’s an easy no-bake dessert that you toss together in moments from just butter, cocoa powder,  store-bought butter cookies, and a splash of Port.

But our infatuation derives from the beguiling richness and intense chocolatiness. Stash it in the fridge hours ahead of time for easy entertaining. While it’s infallibly charming as a dessert in its own right, it’s even more inspired when set out as an unexpected accompaniment to salty charcuterie, cheese, olives, and nuts.–David Leite

Chocolate Salami FAQs

How do you store chocolate salami?

This dessert can be stored in an airtight container in the refrigerator for up to 2 weeks. It can be frozen for up to 1 month.

How does Portuguese salame de chocolate differ from the Italian and Russian versions?

The addition of port wine makes this chocolate salami different from other versions, which typically use milk or cream as the liquid, and the traditional Italian version is often made with eggs.

A log of chocolate salami with two slices cut from the end on a white rectangular platter.
A log of chocolate salami with two slices cut from the end on a white rectangular platter.

Salame de Chocolate ~ Chocolate Salami

4.89 / 18 votes
This chocolate salami is an easy, traditional Portuguese no-bake dessert made with butter, confectioners’ sugar, cocoa powder, tea cookies, and Port wine. It can be customized with your favorite nuts or dried fruits, and is made ahead of time, so it’s ideal for entertaining.
Jeremiah Duarte Bills
Servings10 to 12 servings
Calories190 kcal
Prep Time30 minutes
Chill1 hour 30 minutes
Total Time2 hours


  • Cardboard paper towel tube cut lengthwise (optional)


  • 1 stick (4 oz) unsalted butter, room temperature
  • 1 cup confectioners’ sugar, plus more for sprinkling
  • 1/2 teaspoon fine-sea-saltfine sea salt
  • 1 cup cocoa powder, preferably 1/2 cup Dutch-process and 1/2 cup natural cocoa (or just use Dutch-process cocoa powder)
  • 3 ounces tea cookies, traditionally Bolacha Maria cookies, but Leibnez will work nicely (about 15 cookies)
  • 3 to 4 tablespoons Port wine, preferably tawny

Optional embellishments (no more than 1/2 cup total)

  • Toasted pistachios, chopped
  • Toasted pine nuts
  • Toasted slivered almonds
  • Toasted hazelnuts, crushed
  • Dried figs, chopped
  • Dried cherries


  • In the bowl of a stand mixer fitted with the paddle attachment on low speed, mix the butter, sugar, and salt until everything is well combined.
  • Add the cocoa powder and continue to mix until combined.
  • Add the cookies and any desired add-ins and mix until the cookies begin to break up.
  • Stop the mixer and pour in 3 tablespoons Port. Continue mixing on low speed until the mixture comes together. If needed, add the remaining 1 tablespoon Port to help everything stick together.
  • Continue to mix until the cookies are broken into small pieces no larger than 1/2 inch (12 mm).
  • Dump the chocolate mixture onto a large piece of plastic wrap. Use your hands to shape it into a log about 9 to 12 inches (23 to 30 cm) in length and wrap it with the plastic.
  • Roll the wrapped log back and forth along the counter several times to create smooth sides. Twist the ends of the plastic wrap tightly to round the ends, just like a real salami. Wrap the chocolate log in foil.
  • If using the paper towel roll, slide the log inside the roll and secure it with rubber bands.
  • Refrigerate the chocolate salami for at least 1 1/2 hours and up to a couple days.
  • Just before serving, remove the salami from the fridge, unwrap it, and generously coat it with additional confectioners’ sugar. Thinly slice it. (This is easiest when it’s cold.) You may need to let it rest at room temperature to soften slightly and let the flavors unfold before devouring and sighing.



Serving: 1 portionCalories: 190 kcalCarbohydrates: 25 gProtein: 3 gFat: 11 gSaturated Fat: 7 gMonounsaturated Fat: 3 gTrans Fat: 1 gCholesterol: 24 mgSodium: 144 mgFiber: 3 gSugar: 18 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2020 Jeremiah Duarte Bills. Photos © 2020 David Leite. All rights reserved.


About Jeremiah Duarte Bills

Called a “master of his craft,” by pastry chef Johnny Iuzinni Jeremiah Duarte Bills is a baker, a musician and an ambassador for all things Portuguese. Currently, he teaches Portuguese pastry classes, gives the occasional pop up and is the cohost of the baking podcast FLOUR HOUR. He has taught at the San Francisco Cooking School. He’s collaborated and created recipes for many Portuguese American companies including UMA CASA Restaurant in San Francisco, Ginja9 Cherry Liqueur, and Rooster Camisa. @jeremiahbakes

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Recipe Rating


    1. Katie, I’ve never frozen it myself, but I think it would work perfectly. Just make sure that you wrap it very tightly in plastic first, then in foil. And to go one step further, drop it in a Ziploc freezer bag.