This one feels a little bit like magic. No oven, no flour, no fuss. Just chocolate, booze, biscuits, and nuts, rolled into a log and chilled until it slices like something far fancier than it actually is.
The first time I made this was for a dinner party — total panic move. I’d forgotten dessert. I had eggs, chocolate, and half a bag of amaretti. That night, served in crooked slices with icing sugar dusted on top like I’d planned it all, everyone thought I’d pulled it from a posh deli. I didn’t correct them.
That’s the beauty of Nigella’s Chocolate Salami. It’s rustic, rich, and looks way harder than it is. Like most things in life, the secret is letting it chill and not overworking it.
Why You’ll Love This Chocolate Salami Recipe
- It’s a textural dream. Crumbly biscuits, crunchy nuts, smooth dark chocolate.
- Make it ahead. The longer it sits, the better it gets.
- No baking. Just mixing, chilling, slicing. (And maybe licking the spoon.)
- Totally customisable. Swap nuts, skip booze, add citrus zest — make it yours.
Ingredients
- 250g dark chocolate (70% cocoa solids or higher), chopped
- 250g amaretti biscuits (crunchy, not soft)
- 100g unsalted butter, softened
- 150g caster sugar
- 3 large eggs
- 2 tbsp Amaretto liqueur (or a splash of coffee if skipping booze)
- 2 tbsp unsweetened cocoa powder
- 75g almonds, roughly chopped
- 75g hazelnuts, roughly chopped
- 50g pistachios, roughly chopped
- 2 tbsp icing sugar, to decorate
How to Make Nigella’s Chocolate Salami
- Melt the chocolate — slowly and gently. Use a heatproof bowl over a simmering pan, or short microwave bursts. Stir until smooth. Let it cool slightly. You don’t want scrambled eggs later.
- Bash up the amaretti in a freezer bag with a rolling pin. Not too fine — you want some crunch left.
- Beat the butter and sugar together until pale-ish. Add the eggs one at a time. Don’t panic if it looks split — it comes together in the end.
- Stir in the Amaretto. Then sift in cocoa powder and mix it all until smooth.
- Stir this eggy mixture into the melted chocolate. Strain it if you’re nervous about any eggy bits. Then fold in the biscuits and nuts.
- Chill the mixture in the fridge for 20–30 minutes so it firms up a bit — easier to shape.
- Scrape it onto clingfilm, roll it into a rough log, and wrap it tight. Use the clingfilm to help form a smooth sausage shape. Wrap again in foil for extra structure.
- Chill in the fridge for at least 6 hours — overnight is better. It needs time to set properly.
- When ready to serve, unwrap, dust with icing sugar, and if you’re feeling theatrical, tie it with string like a real salami.
- Slice and serve cold or just slightly softened at room temp. It keeps beautifully.
Common Mistakes and How to Dodge Them
Why is it gritty?
You probably didn’t melt the chocolate enough or cooled it too little before mixing in the eggs.
Too sweet?
Use darker chocolate next time or add a pinch of salt to balance it.
Mine crumbled when slicing. What went wrong?
It wasn’t chilled long enough. Or you didn’t press it into a firm log. Give it time — it’s worth the wait.
Texture is off — too soft or too firm?
Too soft = not enough fridge time. Too firm = too much biscuit or not enough chocolate.
Storage and Reheating
Fridge: Wrap tightly and store in a sealed container for up to 4 days.
Freezer: Slice and freeze between parchment layers. Keeps for 2 months.
To serve: No need to reheat — it’s best chilled or slightly softened at room temp.
Reheat (if curious):
- Oven: 5–7 mins at 160°C.
- Microwave: 20 seconds on low. But honestly… don’t.
Frequently Asked Questions
Can I make this alcohol-free?
Absolutely. Just skip the Amaretto and use espresso or orange juice for depth.
Is it safe with raw eggs?
Use fresh, high-quality eggs, and refrigerate well. Or swap in pasteurised egg product if you’re worried.
What can I use instead of amaretti?
Digestives or rich tea biscuits will do. Not quite the same crunch, but it works.
Can I make mini salamis instead?
Yes — split the mix and roll smaller logs. Great for gifting or hoarding.
Nutrition Facts (Per Serving)
- Calories: 445 kcal
- Fat: 23g
- Saturated Fat: 9.9g
- Carbohydrates: 54g
- Sugars: 36g
- Protein: 5.3g
- Fibre: 0g
- Trans Fat: 0g
Try More Nigella Recipes:
Nigellas Chocolate Salami
Description
Nigella’s Chocolate Salami is an indulgent no-bake dessert made with dark chocolate, crunchy amaretti, and a trio of toasted nuts. Shaped into a rustic log, dusted with sugar, and sliced like the real thing — it’s rich, elegant, and far easier than it looks.
Ingredients
Instructions
- Melt chocolate gently, stir until smooth, and let cool slightly.
- Crush amaretti biscuits into coarse crumbs.
- Beat butter and sugar. Add eggs one at a time, then stir in Amaretto.
- Mix in cocoa powder, then blend with the cooled chocolate.
- Add crushed biscuits and chopped nuts. Chill for 20–30 mins.
- Form into a log using clingfilm. Wrap tightly and chill for at least 6 hours.
- Unwrap, dust with icing sugar, and tie with string (optional).
- Slice and serve chilled or slightly softened.
Notes
- Let the chocolate cool a bit before adding eggs — or you’ll risk a scrambled mess.
- Don’t crush the biscuits too finely — bigger chunks = better texture.
- Add citrus zest (orange or lemon) for a fresh twist.
- Keeps well in the freezer — slice and stash for emergencies.