Nigella Chocolate Salami

Nigella Chocolate Salami is made with good-quality dark chocolate, amaretti biscuits, soft unsalted butter, caster sugar, large eggs, Amaretto liqueur, unsweetened cocoa powder, natural almonds, hazelnuts, and pistachios. This delicious Nigella Chocolate Salami recipe creates a tasty dessert that takes about 6 hours and 30 minutes to prepare and can serve up to 10 people.

Ingredients Needed:

• 250 grams good-quality dark chocolate (min. 70% cocoa solids), roughly chopped
• 250 grams amaretti biscuits (crunchy, not soft)
• 100 grams soft unsalted butter
• 150 grams caster sugar
• 3 large eggs
• 2 tablespoons Amaretto liqueur
• 2 tablespoons unsweetened cocoa powder
• 75 grams natural almonds (unskinned), roughly chopped
• 75 grams hazelnuts, roughly chopped
• 50 grams pistachios, roughly chopped
• 2 tablespoons icing sugar (to decorate)

How To Make Chocolate Salami:

1. Melt the Chocolate: Use the microwave or a heatproof bowl over simmering water to melt the chocolate until smooth. Set aside to cool (not in the fridge).
2. Prepare the Biscuits: Place amaretti biscuits in a large freezer bag, seal it, and crush with a rolling pin until you have a rubble-like texture.
3. Cream the Butter and Sugar: In a large bowl or freestanding mixer, cream the soft butter and caster sugar until light and fluffy.
4. Add the Eggs: Beat in the eggs one at a time. It may look curdled at this point, but that’s okay!
5. Mix in Amaretto and Cocoa: Stir in the Amaretto liqueur. Sift the cocoa powder into the cooled chocolate and mix well. Then combine this with the egg mixture.
6. Fold in the Nuts and Biscuits: Add the chopped almonds, hazelnuts, and crushed amaretti to the chocolate mixture. Gently fold until everything is well coated in chocolate.
7. Chill the Mixture: Transfer the mixture to the fridge for 20–30 minutes to firm up.
8. Shape the Salami: On a large piece of clingfilm, place the chocolate mixture in the center and shape it into a log (about 30cm long). Roll it tightly in the clingfilm and twist the ends to seal.
9. Set in the Fridge: Refrigerate for at least 6 hours or overnight to firm up completely.
10. Prepare for Serving: Remove from the fridge and unwrap. Use string to tie around the salami, creating loops for an authentic look. Dust with icing sugar to prevent stickiness.
11. Slice and Serve: Place on a wooden board, cut into slices, and fan them out. Serve cold or close to cold.

Recipe Tips

• Use High-Quality Chocolate: Choose dark chocolate with at least 70% cocoa solids for the best flavor and texture in your salami.
• Don’t Over-Crush the Biscuits: When crushing the amaretti biscuits, aim for a rubble-like texture rather than fine crumbs. This adds nice chunks and crunch to the salami.
• Cool the Chocolate Properly: Let the melted chocolate cool slightly before mixing it with the other ingredients. This helps prevent the eggs from cooking and ensures a smooth mixture.
• Chill the Mixture Well: Make sure to refrigerate the chocolate mixture for the full 20–30 minutes. This step is crucial for shaping the salami without it becoming too sticky.
• Use Icing Sugar Generously: Dust the salami with icing sugar before slicing. This prevents it from getting sticky and gives it a beautiful, snowy appearance.

How To Store Leftovers

• Refrigerate: Cool leftovers chocolate salami to room temperature. Then, wrap it well or put it in a sealed container. Store it in the fridge for up to 2 weeks.
• Freeze: Wrap leftovers chocolate salami tightly and freeze it for up to 3 months. Thaw it in the fridge overnight before serving.

Nutrition Facts

Serving Size: 1 slice (approximately 50 grams)

• Calories: 173 kcal
• Total Fat: 11 g
• Saturated Fat: 3 g
• Cholesterol: 0.4 mg
• Sodium: 107 mg
• Potassium: 74 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 1 g
• Sugars: 8 g
• Protein: 2 g

Try More Nigella Lawson Recipes:

• Nigella Emergency Brownies
• Nigella Lawson Chocolate Pavlova
• Nigella Burnt Basque Cheesecake
• Nigella Chocolate Log
• Nigella Chocolate And Banana Cake