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.
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.–Renee Schettler
Salame de Chocolate ~ Chocolate Salami
- 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 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.
Recipe Testers' Reviews
This is a dessert that always reminds me of my childhood. It was always present at birthday parties and was the favorite sweet of children and adults. It has the flavor of chocolate, a soft consistency with crisp biscuits, and a balanced sweetness enriched with the aroma of Port wine and with dried fruits such as nuts or almonds. A no-bake dessert that’s prepared in a few minutes. I guarantee you that it will also be eaten in a short time!
I used Maria cookies and tawny port. I followed the tip you mentioned and used a paper towel tube to get a cylindrical shape and worked beautifully!
This chocolate salami was a fun and quick delight! I can't believe how fast it came together. The taste is divine and the port took it to another level.
Using a couple different cocoa powders was a brilliant idea. I added toasted almonds and dried cherries and it turned out to be a great flavor combination.
It’s rich so a little goes a long way. I made it to use on a fruit and cheese platter and people couldn't stop gushing about it. It does need several hours in the refrigerator to firm up.
I think this would make a really nice gift during the holidays.
Originally published April 10, 2020