Chocolate salami
  • 30 mins (plus 3 hours rest)

  • Medium difficulty

  • 10 serves



410g ORO SAIWA or DIGESTIVE BISCUITS (=14,46oz=¾ lb)

100g peeled and toasted ALMONDS (=3,53oz=⅔cup)

100g peeled and toasted HAZELNUTS (=3,53oz=⅔cup)

200g unsalted BUTTER (=7,05oz=¾ cup)

185g SUGAR (=6,53oz=1 cup)

90g BITTER COCOA POWDER (=3,17oz=1 cup)

20g RUM LIQUOR (=0,71oz)


1 whole EGG


Break the egg and wisk it with the sugar.

Pasteurize the mixture bringing it to 60-65° C (140-149 °F) for 3-5 minutes (I use Kenwood Cooking Chef – flexible beater & stir speed 1 – for this operation, but you can do the same bain-marie).  Let it cool down.

In the meantime, make coffee and let it cool down as well.

Melt butter in a small pot and let it cool down too.

Grind almonds and hazelnuts roughly.

Break the biscuits in a bowl with a meat tenderizer (or in a plastic bag either with a meat tenderizer or a rolling pin) until pieces are no more than 1 or 2cm.

Mix all the ingredients in a bowl.

Lay a big piece of plastic cling film on the working surface and pour the mixture. Use your hands and the edges of the plastic wrap to mould 1 big salami or 2 smaller salamis (I suggest you to opt for 2 smaller ones as it is easier to deal with and they are big enough). You can decide to add a layer of aluminium foil all around to help you to give the final touch to the shape (it will be a fight between you and the mixture at one point and you might need an ally!).

Let the salami(s) rest in the fridge for minimum 3 hours. 

Cooking tip: you can serve your chocolate salami as it is or give a final touch tying it with a string and eventually dusting it with powdered sugar.