Chocolate Salami is a delicious chocolate and cookie fudge. Really simple and fast to make and perfect for gift-giving. Freezer-friendly. Use Instant Pot for a convenient way of making it.
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I always though Chocolate Salami was a Russian thing until a quick google search revealed that the concept of a “salami” made out of chocolate is a thing all over the world, although most specifically Europe.
Most old-school recipes use butter and sugar mixed with cocoa powder as the base for the salami. I decided to go into a slightly different direction and make it easier by adapting a fudge recipe. So, yes, this Chocolate Salami is basically a variation of a delicious fudge but it’s in a shape of a salami.
Chocolate Salami is a cute and delicious gift. If you are thinking of doing edible gifts this season, then it’s perfect as you can make a few of these salamis in advance and keep them in the freezer before gifting. You can also combine this with Marinated Mozzarella for a delicious Sweet and Salty edible gift!
It is also amazing when it’s added to Dessert Boards.
How to make Chocolate Salami fudge?
- Melt the chocolate chips, butter, and dulce de leche together.
- INSTANT POT HACK: I don’t have a microwave and I like using Instant Pot for the water bath to melt everything. Just add two cups of water to your Instant Pot, press sauté and bring to boil. Then put a bowl over it and melt everything together. You can use microwave or a regular water bath on the stove to do that.
- Once everything is melted, add cookie crumbs. This part is a variation from the traditional fudge. It is done to make everything a bit firmer.
- Add pieces of cookies to make everything look more like an actual salami.
- Shape into logs and freeze for a few hours until solid.
- Roll in icing sugar. This part is important to give the fudge a characteristic salami look.
- Optional: tie a string around the chocolate salmi to make it look even more like a real salami.
- Store in the freezer for up to 3 months or in the fridge for 1-2 weeks.
Tips for making Chocolate Salami
- You can roll the mixture into one big log or into multiple smaller ones. You may even make Chocolate Pepperettes instead of Chocolate Salami if you’d like. Just remember that the mixture needs to freeze solid before rolling it in icing sugar. Bigger and thicker salami logs will take longer in the freezer.
- You can use parchment paper, plastic wrap, foil, or wax paper to roll the salami logs. I prefer parchment paper as it is a bit more pliable than the other options.
- Important: make sure that when you roll the logs, no pieces of wrapping (wax paper, foil, parchment or plastic wrap) are stuck inside fudge, otherwise you won’t be able to unwrap. I made this mistake with one of the logs.
- You don’t need a lot of icing sugar, once the log is rolled, you can use your hands (or a brush) to remove most of it. You just want a little dusting over the whole log.
- Here are the instructions on how to tie salami. It is not a required step but it makes the salami look super real and cute. I suggest adding the tie if you forgo the icing sugar.
Ingredients and variations for the Chocolate Salami Fudge
- Dulce de Leche
- I use proper thick Dulce de Leche (this is the specific kind I use). I’ve seen some that are pretty thin, similar in texture to sweetened condensed milk. I haven’t tried using that kind.
- You most likely can use regular sweetened condensed milk, however, I haven’t tried this particular recipe myself with it.
- If you use sweetened condensed milk (or thinner Dulce de Leche), you may need to add a bit more cookie crumbs to make the mixture firmer.
- If you try making this recipe with SCM, please let me know and I’ll update the post.
- Cookie crumbs
- Cookie crumbs are used to make the fudge firmer.
- I use regular plain tea biscuits. You can probably use graham cracker crumbs or even butter cookie or gingerbread cookies.
- I use Rodelle Baker’s Extract instead of vanilla almost exclusively in my desserts. I have never been a big fan of vanilla, I find it often very overpowering and half the time I used to omit it in recipes. Once I discovered this Baker’s Extract, I fell in love with it. It still uses real vanilla but it is not as overpowering.
- Try adding my favourite Orange Oil for a delicious chocolate and orange combination.
- You can add your favourite flavourings: coconut extract, almond extract, cinnamon, a splash of rum.
- In this particular recipe I went classic and added just pieces of cookies.
- Feel free to add more elaborate and festive mix-ins.
- Try: dried cranberries, dried cherries, raisins, pistachios, walnuts, pecans, pine nuts, etc.
More fudge recipes
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- Add the chocolate chips, Dulce de Leche, butter, and vanilla to a medium-sized bowl. Melt everything.
- You can use your microwave and heat it up in short bursts, mixing after each time.You can use a waterbath by bring a pot of water to boil and placing the bowl with the ingredients on top of it without touching the water and mixing until everything is melted.INSTANT POT HACK: add 2 cups of water to your Instant Pot (you can use either metal or ceramic liner), press sauté button, cover with a lid (not the pressure cooker lid but any other lid that fits on top). Wait until the water comes to boil. Remove the lid and place a bowl with the fudge ingredients on top of your Instant Pot. Melt everything together.
- Once everything is melted, add the cookie crumbs and mix well. The mixture should be thick, like play doh.
- Break the cookies into small pieces and mix them in. Make sure that they are properly incorporated into the fudge.
- Transfer the mixture to a piece of wac paper. You can use parchment paper, foil, or even plastic wrap. Feel free to divide the mixture into two or more pieces if desired.
- Shape the mixture into a log. IMPORTANT: make sure that none of the wrapping is stuck inside the fudge.
- Wrap titightly and freeze until solid. About 3-4 hours.
- Spread the icing sugar on a plate or a cutting board, roll the frozen chocolate salami in it to completely cover.
- Optionally: tie a bakers twine over the chocolate salami so that it resembles the real salami. Wrap in parchment paper or foil
- Keep in the fridge for 1-2 weeks or in the freezer for up to 3 months.
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