Chocolate Salami: One of Portugal’s Easiest Recipes to Make!

Chocolate salami, or salame de chocolate, is one of Portugal’s most beloved no-bake desserts. You can find it in cafés, bakeries, and even supermarkets throughout the country, where its log-like shape and speckled cookie interior make it instantly recognizable. While many know it as a Portuguese favorite, it is also popular in Italy. 

Despite being widely available in shops, the best version is always homemade. Still, if you’re short on time or simply curious, two chocolate salami vendors, Salamaria and O Lisboeta, offer gourmet chocolate salamis that rival the finest pastéis de nata shops in their devotion to a single dessert. They also serve the sweet salami in a variety of flavors including pistachio and coffee. If you’re preparing chocolate salami for guests or keeping it all to yourself (we won’t judge), this indulgent, easy to make dessert is sure to be a hit with whoever gets their hands on it. 

Ingredients

• a splash of milk

• a splash of Licor Beirão (or Port wine), or a splash of lemon juice if you want to keep it alcohol-free

• 1 large egg

• 1 tablespoon butter

• 1 dark or semi-sweet chocolate bar (7 oz / 200 g)

• 4 tablespoons granulated sugar (plus optional confectioners’ sugar for decorating)

• 2/3 of a pack of Maria cookies (a Portuguese brand)

Optional (No more than 1/2 cup total):

• Dried cherries
• Dried figs, chopped
• Toasted hazelnuts, crushed
• Toasted pistachios, chopped
• Toasted pine nuts
• Toasted almonds (cut into smaller pieces)

Instructions

1. Break the Maria cookies into small chunks (about fingernail size) and place them in a bowl. It’s fine if some crumbs collect at the bottom. Set aside.

2. Melt the chocolate bar (or chocolate chips, if using) along with the butter in a bain marie (double boiler) over the stove, stirring occasionally until smooth. If you don’t have a bain marie, you can make one, by using a pot or saucepan and a heat-proof bowl that can sit inside it without touching the bottom. Place the pot on the stovetop with water, bring it to a simmer, and then place the bowl inside, ensuring that it’s not submerged but suspended by steam.  

3. While the chocolate melts, beat the egg and sugar together for a minute to combine thoroughly. Set aside.

4. Once the chocolate and butter have fully melted, stir in the Port wine, Licor Beirão, or lemon juice. Let it cool slightly. Then, gradually add the egg and sugar mixture to the cooled chocolate, stirring constantly so the egg doesn’t cook.

5. Slowly fold in the crumbled cookies. If the mixture feels too stiff, add a spoonful (or up to three) of milk to loosen it just enough to incorporate the cookies. The texture should remain fairly firm. You can also stir in chopped nuts, cherries, or dried figs at this stage if you decide to use them.

6. Place a sheet of aluminum foil on a clean surface. Now, form the chocolate-cookie mixture into a rough log shape in the center. Fold the foil over and shape the mixture into a tight salami-like roll, pressing firmly so it holds together. You’ll notice the size compresses as you shape it. Wrap it fully in the foil and transfer it to the freezer.

7. Freeze for at least two hours. When ready to serve, slice through the foil to create thin rounds. Remove the foil, dust with confectioners’ sugar if desired, and serve chilled or slightly softened at room temperature.

Store any leftovers in the refrigerator for up to three months and take care to wrap them up so that no air gets in. 

Ready to Make Chocolate Salami Yourself?

Trust us when we say salame de chocolate delivers every time. With its bold cocoa flavor, crunchy cookie bits, and a touch of liqueur, it’s the kind of treat that disappears quickly at gatherings. Best of all, you don’t need an oven – just a bit of mixing, shaping, and chilling. While you can always grab a slice at Salamaria or O Lisboeta, making it yourself is surprisingly simple and satisfying. Go on. Give it a try and see why this delicious chocolate roll has become a Portuguese culinary superstar.