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Slices of chocolate salami sausage stacked up on a wooden board.
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5 from 1 vote

Chocolate Salami

Chocolate salami has a charming appearance and tastes divine. It is a rich, multi-textured chocolate dessert that begs to be served with coffee. Best of all it's fun, easy and cheap to make at home. Of course, a beautifully presented chocolate sausage also makes a thoughtful edible gift at Christmas.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Dessert, Snack
Cuisine: Italian, Worldwide
Diet: Vegetarian
Servings: 24
Calories: 208kcal


  • 200 g Butter
  • 150 g Dark chocolate at least 70% cocoa
  • 200 g Caster sugar
  • 4 Egg yolks
  • 2 tablespoons Honey
  • 2 tablespoons Amaretto
  • 2 tablespoons Cocoa powder
  • 200 g Digestive biscuits Rich tea, Marie, Graham Crackers, Biscoff are all good substitutes
  • 60 g Hazelnuts blanched
  • 60 g Candied peel
  • Icing sugar - for dusting


  • Finely chop the candied peel, roughly chop the hazelnuts and break the biscuits into small chunks using your fingers
  • Next, melt the chocolate and butter in a bowl set over a pan of barely simmering water. Take off the heat when the chocolate has melted but there are still a few chunks of butter left
  • Stir until the butter is melted and everything is completely smooth
  • Add the egg yolks, sugar, Amaretto and honey then sieve in the cocoa powder. Mix until thoroughly combined
  • Stir in the biscuits, nuts and candied peel
  • If it feels too soft to hold its shape let firm up for a few minutes
  • Lay 2 large pieces of clingfilm on a work surface and divide the mixture between the 2, placing it in the centre in an approximate log shape
  • Fold one edge of clingfilm over, followed by the other edge
  • Twist the ends to seal then roll into a smooth sausage shape
  • Repeat with the remaining clingfilm and mixture to form a second sausage
  • Chill for 15 minutes then roll again
  • Repeat after another 15 minutes then leave to set for around 6 hours
  • When set remove from the fridge, unwrap and discard the clingfilm then dust in sieved icing sugar. Sieving the icing sugar into a baking tin and rolling the salami in it is a tidy way to do this
  • Tie with string (optional)
  • Wrap in foil and store in the fridge until required
  • Serve sliced into thin rounds approx ½-3/4 cm thick


  • The Amaretto is included to add depth of flavour to the overall dessert but, as only a little is used, the alcoholic flavour is hardly noticeable. Swap for rum or leave out completely if desired
  • The nuts can easily be left out if serving to anybody with a nut allergy
  • Crystalised ginger makes a great addition - try 1 tablespoon (finely diced)
  • I don't recommend adding in marshmallows. They will make it harder to slice the chocolate salami neatly
  • Don't overheat the chocolate and butter as the mixture will need a while to firm up before it can be successfully rolled
  • Don't forget to reroll several times whilst the log is setting - this will help ensure your salami has the best shape
  • Once made do store this chocolate sausage in the fridge right up to the point of serving - it's much easier to slice when chilled
  • It is easy to make this recipe gluten-free. Simply ensure that the biscuits used a suitable for a gluten-free diet and proceed with the recipe as otherwise listed
Note on the use of Raw Eggs
This recipe contains raw egg yolks so it is imperative to use eggs that are deemed safe to eat this way. In the UK look for eggs with the British Lion mark - these eggs come from hens that have been vaccinated against salmonella. Elsewhere, opt for pasteurised eggs.
Recipes containing raw eggs, such as this one, are consumed at your own risk. If still unsure about using raw eggs you might be better off using a vegan chocolate salami recipe made without eggs. This is definitely advisable if serving to vulnerable diners such as pregnant women, very young children or very elderly people.
Storage Instructions
Chocolate salami is best stored in the fridge. If left at room temperature for any length of time it will soften and be harder to cut neat slices.
Once made it can be stored in the fridge for 2 weeks, so it's a fantastic make-ahead recipe.
It can also be frozen. Ensure it is well wrapped then drop into the freezer for up to 4 weeks. Let defrost in the fridge overnight. It may be necessary to dust the outside in icing sugar again before serving if it has been frozen.


Calories: 208kcal | Carbohydrates: 22g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 105mg | Potassium: 87mg | Fiber: 1g | Sugar: 16g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg