Chocoalte salami is so easy to make with just 7 basic ingredients. It’s made with chocolate ganache, graham crackers, pistachios, butter and heavy cream. Everyone will love this make-ahead holiday dessert recipe!
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This chocolate salami recipe is guaranteed to be a hit. It’s the perfect little something sweet with coffee. It’s also special enough to serve for dessert!
Homemade chocolate salami is basically chocolate ganache filled with your favorite customizable add ins. It’s rolled up into a log, chilled then sliced!
This is one of those easy no bake recipes similar to my recipe for cookie dough bites and no bake peanut butter balls recipe!
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Why We Love This Recipe
- It’s rich, chocolately and delicious like these coconut chocolate chip cookie bars and peppermint chocolate crinkle cookies.
- No need to turn on the oven for this no bake chocolate salami!
- This chocolate salami recipe is customizable. Use your favorite type of cookies or graham crackers. You can also use your choice of nuts.
- You’ll only need a few basic ingredients and 15 minutes of prep time.
- Perfect make ahead dessert just like our peanut butter pie recipe!
Ingredients
Below are useful notes about some of the ingredients.
- Chocolate chips: I use semi-sweet chocolate chips. Use a good quality brand of chocolate chips. You can also use bars of chocolate and chop it. Chocolate chips make the recipe easier and faster to make.
- Heavy cream: Use heavy cream or heavy whipping cream.
- Graham crackers: Graham crackers add a nice crunch and delicious flavor to bite into. Crush them by hand or using a food processor.
- Pistachios: I prefer using salted, roasted pistachios. Chop coarsely on a cutting board. They add a delicious crunch and salty, nutty flavor just like in my date nut pinwheel cookies!
- Butter: Room temperature unsalted butter. Cut it into 1/2 inch cubes.
- Powdered sugar: For coating.
See recipe card below for measurements.
Substitutions & Variations
- Add a teaspoon of orange zest for a bit of fresh citrus flavor! Fans of chocolate and orange will also love my homemade date scones and orange chocolate chip cookies.
- Instead of chocolate chips, swap in a combination of chopped good quality dark and milk chocolate. Use good quality bars from the baking aisle such as Lindt 70% dark or Bakers chocolate.
- Vanilla tea biscuits, biscoff cookies, animal crackers, amaretti cookies or even Rice Krispies cereal are great substitutes for graham crackers. I love adding in a small amount of chopped pretzels in with the graham crackers too!
- Swap in a different type of nut in place of pistachios. Roasted or toasted hazelnuts, almonds, walnuts, or pecans are all delicious!
- Dried fruit such as raisins, cranberries, craisins, chopped dates, figs or apricots would also be delicious add ins in place of some of the nuts.
- Feel free to add a teaspoon or a little more of liquor such as bourbon, rum, Kahlua, or brandy!
Instructions
Step 1 (Picture 1 above)– Roughly crush the graham crackers, coarsely chop the pistachios. Cube the room temperature butter into 1/2 inch cubes.
Step 2 (Picture 2 above)– Place the chocolate chips in a large heat proof mixing bowl. Place the cubed butter on top. Heat the cream in the microwave or in a small saucepan on the stovetop til simmering but not boiling.
Step 3 (Picture 3 above)– Pour the hot cream over the chocolate and butter. Do not stir. Allow to sit for about 3 minutes. Stir slowly til chocolate and butter have completely melted and mixture is combined and smooth. Stir in the vanilla and espresso, if using.
Step 4 (Picture 4 above)– Stir in the graham crackers and pistachios til completely combined.
Step 5 (Picture 5 above)– Spread half the mixture onto a sheet of plastic wrap. Use your hands or a spatula to spread it into a log.
Step 6 (Picture 6 above)– Roll it up tightly so that it looks like a stick of salami. Twist the ends of plastic wrap. Repeat with other half of mixture. Place logs in the fridge to chill til firm, about 4 hours.
Step 7 (Picture 7 above)– Keep salami refrigerated til ready to serve. Roll it or sprinkle with powdered sugar.
Step 8 (Picture 8 above)– Slice and enjoy!
Recipe FAQs
If the chocolate hasn’t melted into the cream, place the glass bowl of chocolate and cream mixture over a pot of simmering water. Be careful not to let the bottom of the bowl touch the simmering water. Stir constantly til smooth and the chocolate and butter have melted.
Wrap leftover salami tightly with two sheets of plastic wrap. Store it in the fridge for up to 1 week. To freeze, wrap tightly with plastic wrap and place in a freezer safe bag for up to 1 month.
Expert Tips
- For the most flavor, use toasted or roasted salted nuts.
- Make sure your butter is room temperature. It will melt more easily into the chocolate and cream mixture.
- Place the bowl of chocolate and cream mixture over a pot of simmering water briefly if it doesn’t melt completely. Stir constantly til chocolate and butter have completely melted. You can also microwave it for brief 15 second bursts. Stir well after each interval til melted.
- Roll as thick or lightly in powdered sugar as you like. If you find the powdered sugar coating is too thick, brush excess off with a pastry brush.
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Chocolate Salami
Equipment
Ingredients
- 12 ounces (340.2 g) graham crackers roughly chopped
- 1 cup (123 g) pistachios roasted, salted, shelled, coarsely chopped
- 2 cups (360 g) semi-sweet chocolate chips
- 1 teaspoon (1 teaspoon) vanilla extract
- 1 cup (236.59 ml) heavy cream or heavy whipping cream
- 2 teaspoons (2 teaspoons) espresso optional, or strong brewed coffee
- 5 tablespoons (70 g) unsalted butter room temperature, cut into 1/2 inch cubes
- ¼ cup (30 g) powdered sugar for rolling or dusting
Instructions
- Put the graham crackers in a large ziplock bag. Roughly crush them with a rolling pin. You can also chop them in a food processor if you prefer.
- Roughly chop the pistachios on a cutting board. Chop the room temperature butter into ½ inch cubes.
- Place the chocolate chips in a large heat proof mixing bowl. Place the cubed butter on top of the chocolate chips.
- Heat the heavy cream in a saucepan or microwave til just simmering. Do not boil.
- Pour the hot cream over the chocolate chips and butter. Do not stir. Allow mixture to sit for 3 minutes to start to soften the chocolate.
- Use a silicone spatula or metal spoon to slowly stir til chocolate has melted and mixture has combined completely.
- Stir in the vanilla and espresso (if adding). Stir in the chopped nuts and crushed graham crackers.
- Place a large sheet of plastic wrap on the counter. Turn out half the mixture onto the plastic wrap. Use your hands and/or a spatula to shape the mixture into a log. Roll it up tightly with the plastic wrap til it looks like a stick of salami. Twist the ends of plastic wrap then wrap the log in one more sheet of plastic wrap. Repeat this with the other half of the mixture. Place the two rolls in the fridge to chill til firm, about 4 hours.
- When ready to serve, sprinkle the powdered sugar out on a sheet of parchment paper. Unwrap one or both "sticks" of chocolate salami. Roll them in or sprinkle with powdered sugar. Keep in the fridge til ready to serve. Slice into ¼ inch thick slices!
Notes
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Julia
Purely delicious 🤤… Love this recipe and this website. It has become my go to.
Natalie Ward
So happy to hear that Julia! Thanks so much for making this chocolate salami! 🙂