Chocolate Salami, also called Biscuits Salami, is a delicious no-bake dessert that is the perfect make-ahead holiday treat. Biscuits Salami was very popular in Romania under communism, but it’s still loved even today.
The dessert is made with tea biscuits, walnuts, butter, cocoa, sugar, and milk. These are very simple ingredients that most people had on hand or could find in local grocery stores.
Chocolate Salami is so easy to make! When you try it for the first time, you will be wondering why you haven’t made it before.
In Greece, chocolate salami is called mosaiko or kormos. In Turkey, it is called mozaik pasta (Mosaic Cake). In Uruguay, it is called salchichón de chocolate (chocolate sausage).
In Portugal, it is called salame de chocolate (chocolate salami). In Italy, it is also called salame al cioccolato or salame del papa (chocolate salami) or, especially in Sicily, salami turcu (Turkish salami).
In Lithuania, a similar dessert is called tinginys (Lithuanian: lazy), which is made out of cocoa, broken biscuits, condensed milk and butter, and sometimes nuts; however, alternative recipes exist using the same name.
Chocolate Salami Roll
- 300 gr butter biscuits
- 100 gr unsalted butter
- 120 ml milk
- 100 gr sugar
- 100 gr Turkish Delight
- 50 gr unsweetened cocoa powder
- 50 gr raisins
- 1 rum essence
- 100 gr walnuts or hazelnuts
- 100 gr coconut
How to Make Chocolate Salami Roll:
- Break the butter biscuits into smallish pieces with your hands. Place in a bowl.
- Place the milk and sugar into a small pan and bring to the boil, stirring from time to time. Boil for about 1 minute. When it is hot, add the diced butter. When the butter has melted, add the sugar and stir until it melts.
- Take off the heat, add the cocoa and the rum aroma, and stir until the composition is homogeneous.
- Add the raisins, walnuts and the Turkish delight.
- Let the mixture cool down for 5-6 minutes, then pour this mixture over the biscuit pieces and stir well until all the biscuit pieces are coated with the cocoa mixture.
- Let the mixture cool down for 10 minutes.
- Cut two pieces of plastic wrap/cling film. Sprinkle coconut on one edge. Divide the mixture in two and place each batch on one of the cling film pieces. Form a rough sausage (as thick as you like) and wrap it carefully into the cling film to form a “salami”. Repeat with the second batch. Sprinkle coconut all over the salami and ties at the ends.
- Place the rolls in the fridge until they are firm, for several hours or overnight. Slice before serving.