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Salame di Cioccolato Recipe


A delicious spin on an old staple of Italian fare, the Salame di Cioccolato is a fun, easy-to-make dessert that indulges chocolate cravings.  This recipe comes from my Italian mother-in-law who has made this family favorite for years.  Common in the province of Mantua (Lombardy) and Naples (Campania) Salame di Cioccolato today is enjoyed by Italians throughout the country.  And the old Italian treat has increasingly gained noteriety stateside, including a spotlight feature on Mario Batali’s FoodNetwork show Molto Mario.  Now you can make Italian family favorite treat Salame di Cioccolato in your kitchen !!



 185 grams of Dark Chocolate  

1/2 cup of chopped pistachio, walnuts, almonds (not salted) and hazelnuts, equal portions  

1 cup of unsalted butter  

1 whole egg  

1 egg yolk  

1 1/2 cups of sugar  

200 grams of bland butter cookies  

2 teaspoons cognac or brandy (optional)



For the chocolate I like to use Scharffen Berger 62% Semisweet Chocolate Baking Chunks, placed into a double broiler to melt.  In another pot warm the sugar with 3 tablespoons of water.  Bring the sugar to a boil and then let it simmer until it becomes a thick syrup.  Pour the syrup into the chocolate and mix until blended.  Set the chocolate-sugar mixture aside to cool.

In a separate bowl beat the butter until soft, then add to the cooled chocolate.  Beat the eggs together, with the liquor if using, and add it to the chocolate mixture.

Chop all the nuts coarsely, to a texture you like.  Also crumble the butter cookies (again to a texture you like) and add to the nuts.  Mix the nuts and cookies with the chocolate until well blended.  Pour the mixture onto wax paper, wrapping the mixture into the shape of salame.  Place the Salame di Cioccolato into the freezer; let it cool at least 4 hours before serving.  Dust with powdered sugar if desired.  Tastes great left overnight to freeze, making it an easy dessert to prepare ahead.  Also great to bring on a picnic.

Note: Play with the type and quantity of nuts – try using only hazelnuts for a nutella-like salame.

Warning:  This recipe contains raw eggs.