Cooking with Grandma: Chocolate salami

In the following Meeting Halfway article we reveal the recipe for chocolate salami: with both Portuguese and Italian origins, it owes its name to its appearance, which is reminiscent of a cured meat but it is actually a cold dessert made of biscuits and chocolate. Very quick and easy to prepare, it only requires a few ingredients and is perfect for hot summer days since no cooking is required.

By Monica Nicol / 03.09.2020

Chocolate salami is also known as Turkish salami, King’s salami, English salami and, since the Seventies, Viking salami, a name that was coined in the famous children’s recipe book Manuale di Nonna Papera (Grandma Duck’s Handbook).

In addition to its numerous names, the origin and variants are multiple: it originated in Portugal but is also typical of traditional Italian bakeries which allow each region to choose and personalise the ingredients, for example with almonds, pistachios or hazelnuts.

The chocolate salami recipe is very versatile and can be adapted to every palate and requirement: it can require the use of eggs and butter, or it can be prepared vegan or gluten-free. Dark chocolate can be substituted for white or milk chocolate. You can exchange the liquor for milk or coffee if you prefer a non-alcoholic dessert. In short, it’s up to you to decide and choose the ingredients that appeal to you the most!

Here is my recipe for the chocolate salami.


 – 250g dry biscuits
 – 100g butter
 – 100g sugar
 – 100g bitter cocoa
 – 50g dark chocolate
 – Half a cup of liquor
 – Powdered sugar


To start, melt the butter with the dark chocolate over a bain-marie. Pour the contents into a large bowl and leave to cool; then add the sugar and cocoa, stirring the mixture well.

Soften the mixture with the liquor: I have chosen Marsale liqueur (from Sicily), but it can be substituted with rum or an orange or coffee liqueur. If you are not an alcohol lover, add half a cup of coffee.

Break up the biscuits and add them bit by bit until you have a smooth and compact mixture.

Finally, put the mixture on a piece of baking paper and knead and roll it into the shape of a sausage. Cover the chocolate salami in the baking paper, wrap the result in aluminium foil or in wrapping paper and leave to rest in the fridge for at least 3 hours.

Finally, the salami is ready! Only the final touch remains: sprinkle it with icing sugar and tie it with kitchen string… it will look like a real sausage, ready to cut and serve.


Monica Nicol (Italy)

Studies: Translation

Languages: Italian, English, Spanish, Catalan

Europe is… a bridge between different languages and cultures


Lucy Gannon (United Kingdom)

Job: Aupair and English Tutor

Languages: English and Spanish

Europe is... a home away from home

Author: alessandra

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