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Among traditional Portuguese desserts, chocolate salami ranks pretty damn high for The One and me. 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. Yum!
Our infatuation comes from the beguiling richness and intense chocolatiness. Stash it in the fridge hours ahead of time for easy entertaining. While it’s undeniably 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.
Chow,
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I haven’t had this dessert since I was a little girl. My avo used to keep it in the kitchen cabinet and cut me slices when I’d visit. I’d sit on the couch, peel back the foil, and enjoy a cup of tea while watching Portuguese soap operas with her. Tasting this let me be with her again. Thank you so much!
Claudia
Your Chocolate Salami questions, answered
This salame de chocolate can be stored in an airtight container in the refrigerator for up to 2 weeks. It can be frozen for up to 1 month.
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.
More classic Portuguese recipes
Malassadas ~ Portuguese Doughnuts
4 hrs 45 mins
Portuguese Tea Flan
4 hrs 30 mins
Serradura ~ Portuguese Sawdust Pudding
1 d 30 mins
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If you make this Portuguese chocolate salami, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Featured Review
We moved from the US to Portugal 5 months ago. I found this recipe and made this treat to serve at a going away party that a friend was hosting for us, as I wanted to service something “Portuguese.” They turned out great, and were a hit. Every time I see them in the case at a pastelería now that I live in Portugal, I am thrilled that I had served an authentic Portuguese treat. Thank you, David!
Penny Cruz
Portuguese Chocolate Salami ~ Salame de Chocolate
Video
Equipment
- Cardboard paper towel tube cut lengthwise (optional)
Ingredients
- 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
Instructions
- 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.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Instead of melba toast or crackers, use Digestive biscuits. That is what I would envision the best way to have it would be.
I am not really a dessert person, at least via making desserts, but you absolutely have me intrigued this time.
Interesting, Mikey! If you try it, do let us know how it turns out.
I made a similar recipe for Xmas several years ago – the fam loved it! I believe it called for rum.
Wonderful, Dottie. It’s a popular recipe!
We don’t drink. Is it OK to just leave the Port out or should I replace it with another liquid? So excited to try this recipe this weekend!!! Thanks!
Liz, I’d replace it with another liquid, as the mixture will need the moisture. Hope you like it!