This no-bake dessert looks like a real salami but delivers a rich chocolate flavor with crunchy biscuit pieces and pistachios. I love how simple it is to make, and how impressive it looks once sliced.
Why You’ll Love This Recipe
I love this recipe because it’s quick, requires no baking, and uses pantry staples. The combination of smooth chocolate, buttery richness, and biscuit crunch makes it a crowd-pleaser every time. I also enjoy that I can prepare it ahead and keep it chilled until serving.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
8 oz vanilla tea biscuits
1 1/4 cups semisweet chocolate chips
3/4 cup heavy cream
4 tbsp unsalted butter
1/3 cup pistachios, roasted and salted
powdered sugar for dusting (optional)
Directions
Crush the vanilla biscuits into small pieces. I usually place them in a zip-top bag and tap them with a rolling pin until broken but not powdered.
Chop the pistachios into coarse pieces and set them aside.
Heat the heavy cream in a saucepan or microwave until it begins to simmer.
Place the chocolate chips in a bowl, then pour the hot cream over them along with the butter. Let it sit for a minute, then stir until smooth and fully melted.
Add the crushed biscuits and chopped pistachios to the chocolate mixture, stirring until everything is evenly coated.
Lay a large piece of plastic wrap on the counter and spoon the mixture onto it. Shape it into a log resembling a salami.
Wrap tightly in the plastic wrap, twist the ends, and refrigerate for at least 4 hours or until firm.
Once chilled, unwrap and dust lightly with powdered sugar if desired. Slice and serve.
Servings And Timing
Servings: About 20 slices
Prep time: 10 minutes
Chill time: 4 hours
Variations
Swap pistachios with almonds, walnuts, or hazelnuts for different textures.
Use digestive biscuits or graham crackers in place of tea biscuits.
Make it dairy-free by using dairy-free chocolate and coconut milk instead of cream.
Storage/Reheating
I store the chocolate salami in an airtight container in the refrigerator for up to 2 weeks.
For longer storage, I wrap it tightly in plastic wrap and foil and freeze it for up to 1 month. When I want to serve it, I thaw it in the fridge until sliceable.
FAQs
What texture should the biscuits be?
I always crush the biscuits into small, uneven pieces so they add crunch without turning into crumbs.
Can I freeze chocolate salami?
Yes, it freezes very well. I wrap it tightly and freeze it for up to a month, then thaw it in the fridge before slicing.
Can I use different nuts?
Absolutely. Any roasted nut works — I often switch between pistachios, almonds, and hazelnuts.
Does chocolate salami taste like meat?
Not at all. Despite its appearance, it tastes like a rich chocolate treat with crunchy biscuit bits.
Can I make this ahead for a party?
Yes, and I prefer making it ahead. It needs several hours to chill, and it slices better after a full overnight rest.
Conclusion
I love how effortless yet elegant this Chocolate Salami is. It’s rich, crunchy, customizable, and perfect for making ahead. Whether I serve it for guests or keep it as a simple dessert at home, it always turns out delicious.
A no‑bake, “looks‑like‑salami” chocolate dessert — rich chocolate meets crunchy biscuits and pistachios, chilled into a log that’s stunning sliced and deliciously indulgent.
Total Time:4 hours 10 minutes (includes chill time)
Yield:About 20 slices
Ingredients
8 oz vanilla tea biscuits (or similar plain sweet biscuits)
1¼ cups semisweet chocolate chips
¾ cup heavy cream
4 tablespoons unsalted butter
⅓ cup roasted salted pistachios, chopped
Powdered sugar, for dusting (optional)
Instructions
Crush the vanilla biscuits into small, uneven pieces (not crumbs) — I put them in a zip‑top bag and gently tap with a rolling pin.
Chop pistachios coarsely and set aside.
Heat the heavy cream in a saucepan (or microwave) until just simmering.
Place chocolate chips in a mixing bowl. Pour the hot cream and butter over the chocolate. Let sit 1 minute, then stir until smooth and glossy.
Add the crushed biscuits and chopped pistachios to the chocolate mixture. Stir until everything is evenly coated.
Lay a large piece of plastic wrap on your counter. Spoon the mixture onto it and shape into a log resembling a salami. Wrap tightly, twisting the ends, and refrigerate for at least 4 hours (overnight gives best slices).
Once set, unwrap and optionally dust with powdered sugar for the “salami-like” look. Slice and serve chilled.
Notes
Substitute pistachios with almonds, hazelnuts or walnuts for different nutty flavor and crunch.
Use digestive biscuits or graham crackers instead of vanilla tea biscuits for a slightly different texture.
For dairy‑free version: use dairy‑free chocolate and substitute heavy cream with coconut milk.
For best slicing, chill overnight so the log firms up completely.
Author:Amelia
Prep Time:10 minutes
Cook Time:0 minutes (no bake — just melting & mixing)
