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.
Chocolate Salami FAQs
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.
Portuguese Chocolate Salami ~ Salame de Chocolate
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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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!