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.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (no bake — just melting & mixing)
- Category: Dessert
- Method: No‑Bake / Chilling
- Cuisine: European‑style / Confection
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/20 log)
- Calories: 160
- Sugar: 15g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
