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Side view of Portuguese chocolate salami with the left hand side sliced into slices.

Portuguese Chocolate Salami

Robyn
This Portuguese chocolate salami is a rich chocolate no bake slice made with cocoa powder and crunchy biscuits. Shaped into a sausage shape and rolled in icing sugar, it is a fun traditional Portuguese dessert.
5 from 1 vote
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Prep Time 10 minutes
Chilling time in fridge 3 hours
Total Time 3 hours 10 minutes
Course baking
Cuisine Portuguese
Servings 30 slices
Calories 87 kcal

Ingredients
  

  • 120g (½ c) butter
  • 120g (1 c) icing sugar confectioners sugar
  • Pinch salt
  • 125g (1 c) cocoa powder
  • 120g Marie cookies roughly broken
  • 60g dark chocolate roughly chopped
  • 4 Tablespoons milk

Instructions
 

  • Melt the butter in the microwave or in a heatproof bowl set over barely simmering water, then take off the heat and add the chocolate. Stir gently until the chocolate has melted.
  • Whisk in the icing sugar, cocoa and salt with a balloon whisk, swapping to a spoon when the mixture starts to stiffen.
  • Stir in the broken cookies and milk.
  • Spread two sheets of cling film out, one on top of the other. Spoon the mixture onto the middle of the clingfilm and form into a long sausage shape 5cm / 2 inches in diameter. Fold the cling film over and wrap well.
  • Place in the fridge to set for a minimum of 3 hours up to 24 hours.
  • Unwrap the chocolate salami and place on a board then lightly dust it with icing sugar / confectioners sugar. Rub the sugar all over the salami with your hands.
  • Slice thinly with a sharp knife.
  • Store in the fridge for up to 5 days.

Notes

Butter – I prefer to use unsalted butter however you can use salted butter if you prefer, and omit the extra pinch of salt.
Chocolate – use a good-quality 70% dark chocolate.
Biscuits – traditionally Marie biscuits are used, however you can use digestive biscuits or other biscuits – see the ‘Variations’ section below for different cookie suggestions.
Cocoa powder – I recommend you use Dutch processed cocoa powder for the richest taste and deepest colour.
Icing sugar – confectioners sugar / powdered sugar for rolling the salami in.
Milk – I prefer to use whole milk but you can use half fat or skim milk if you prefer.
Don’t crush the cookies into too small pieces as this can make the salami crumble when you slice it.
Take the chocolate salami out of the fridge 10 minutes before you want to cut it to make it easier to slice neatly.
Use a sharp serrated knife to cut the chocolate salami.

Nutrition

Calories: 87kcalCarbohydrates: 10gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 9mgSodium: 42mgPotassium: 85mgFiber: 2gSugar: 5gVitamin A: 107IUCalcium: 11mgIron: 1mg
Keyword chocolate salami, no bake recipe, Portuguese chocolate salami

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