Per Serving:
- Calories: 255
- Fibre: 1 g
- Total carbs: 17 g
- Sugars: 16 g
- Total fat: 18 g
- Saturated fat: 8 g
- Protein: 4 g
64 homemade Christmas gifts to make for 2026, from biscuits to boozy liqueurs
Chocolate salami
Dusted in icing sugar and tied with string, this classic Italian treat looks like a deli-style salami but is actually full of nuts and chocolate
Dusted with icing sugar and wrapped in string to look like the Italian deli staple, chocolate salami can make a thoughtful Christmas gift.
This recipe makes two salamis which can be cut into 16 pieces. Filled with almonds, pistachios, walnuts, shortbread biscuits and brandy it can be stored, wrapped in greaseproof paper, in the fridge for up to four days.
After making, you'll need to chill the salami for at least an hour until firm.
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Yields:
16
Prep Time:
1 hr
Cook Time:
15 mins
Total Time:
1 hr 15 mins
Cal/Serv:
255
Ingredients
- 100 g (3 1/2oz) softened unsalted butter
- 300 g (11oz) dark chocolate broken into small pieces
- 100 g (3 1/2oz) milk chocolate broken into small pieces
- 3 Tbsp. brandy
- 50 g (2oz) flaked almonds
- 50 g (2oz) shelled pistachios
- 50 g (2oz) walnuts
- 2 shortbread fingers, broken into pea-sized chunks
- 1 Tbsp. icing sugar
Directions
- Step 1
In a medium bowl set over a pan of barely simmering water, gently melt the butter and chocolate, stirring until smooth. Stir in the brandy, nuts and shortbread pieces. Cover the bowl and chill for 1hr until firm and pliable.
- Step 2
Divide chocolate mixture in two. Place each half in the centre of a large piece of clingfilm. Fold clingfilm over the mixture and, with your hands, mould each into a salami shape about 5cm (2in) thick. Roll up the salami in the clingfilm, twisting the ends to seal. Roll on the work surface to make the sausage evenly
round. Chill for an hour until firm. - Step 3
Sprinkle icing sugar over the work surface, then unwrap salami and roll in the sugar to coat. Dust off excess with a pastry brush.
- Step 4
Tie with string at 2cm (¾in) intervals to create the look of a hung salami. Cut two pieces of baking parchment about 25.5 x 25.5cm (10 x 10in). Place a sausage down the centre of the paper. Roll up and wrap with ribbon to give as a gift. To serve, remove string and slice into 1cm (½in) rounds with a sharp knife.
- Step 1
Get Ahead
Store the chocolate salami wrapped in the fridge for up to four days, and remove 30min before serving to soften. Freeze for up to a month, defrost in the fridge overnight, removing 30min before serving to soften.
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