CHOCOLATE SALAMI recipe as seen on Breakfast TV

Chocolate Salami

Chocolate Salami


This chocolate ‘saucisson’ falls somewhere between a ganache and roc~ road, and can be adapted endlessly to suit your taste and the ingredients you have to hand. You can spice it up with chilli flakes, add whole pine nuts, use dark or milk chocolate, or add dried fruits such as raisins and cranberries. It makes a perfect gift for Christmas or any other time, and you can have fun making a customised paper sleeve for it.

Makes one long sausage or several smaller ones

Special equipment Sushi mat (optional)


  • 250g good quality dark chocolate (65% cocoa solids)
  • 190ml whipping cream
  • 25g liquid glucose or honey
  • 50g softened unsalted butter, cut into small pieces
  • 75g almond biscotti, broken into walnut-half-sized pieces
  • 150g lightly toasted nuts (almonds and hazelnuts) or shelled untoasted pistachios, some left whole and some very roughly chopped
  • 1 tbsp of your favourite spirit eg. whisky, brandy, or rum (optional)
  • 50g icing sugar, to dust

  1. Melt the chocolate in a large bowl over a bain-marie.
  2. Pour the cream and glucose or honey into a heavy-based saucepan and heat to boiling point, then remove from the heat. Slowly pour the cream and glucose mixture on to the melted chocolate, incorporating it with a rubber spatula until the mixture is smooth and glossy. Beat the butter into the ganache, or blend it in with a stick blender. Stir in the biscotti, nuts and alcohol (if using), cover and chill for a couple of hours until it is firm but malleable.
  3. Remove the ganache from the bowl, place it on a large sheet of cling-film and roll it into a 6-7cm thick roll (within the cling-film). Wrap it tightly in a sushi mat if you have one, to mark the surface of the roll with ridges. Chill the sausage-shaped ganache for a couple of hours until it is firm enough to slice, but not rock hard. Unwrap, and roll the ‘sausage’ in icing sugar, to give it that ‘salt cured’ salami look. Secure it with string at both ends, or tie it with a butcher’s knot to mimic a classic saucisson, and chill for a couple of hours before serving. To serve, slice into rounds.

Extracted with kind permission of Weidenfeld and Nicolson, Rococo: The Art of Chocolate Mastery (as well of many of the ingredients) is available to purchase online.

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