Chocolate Salami

vanillapecanscookies

Chocolate Salami

Chocolate Salami

Salami de Chocolate

Recipe Yield

2 logs (serves 6 to 8 people)

Cooking time

2 hours 20 minutes

Rate this recipe

4.15 from 7 votes

Ingredients

  • 8 ounces (or 225 grams) bittersweet chocolate
  • 1 tablespoon unsweetened cocoa powder
  • 3/4 cup unsalted butter
  • 2/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 5 egg yolks
  • 12 ounces Maria Cookies broken into small pieces
  • 1/2 cup pecans lightly toasted and coarsely chopped optional
  • confectioners' sugar optional

To Prepare

  • In a double boiler set over simmering water, melt the chocolate and cocoa powder along with the butter. Remove from the heat, stir, and transfer the mix to a large heatproof bowl. Add the sugar and vanilla and combine with a spatula in a circular motion. Slowly add the egg yolks, one by one, mixing very well after each addition. Fold in the broken cookie chunks. If adding pecans, fold them all in as well. You will have a moist and chunky, rough looking mix.
  • Cut 2 pieces of waxed or parchment paper of about 15" length. Spoon half of the mixture onto each piece of paper. Shape them into logs with your hands and roll them in the paper to give them a salami shape of about 2" thickness. Having the paper cover makes it easy to give them a quick roll to give them a round shape. To finish, twist the ends of the paper in opposite directions.
  • Wrap each one in a layer of plastic wrap. Place them in the freezer for about 2 or 3 hours or until frozen.
  • If you wish, roll each log in confectioners’ sugar before slicing to make the slices resemble salami. Slice them as thin or thick as you like, while frozen, and serve.
  • Chocolate salami will keep in the freezer, tightly wrapped, for about 6 months. Remove from the freezer about 10 minutes before you want to slice it.
  • If you want to give them as gifts, you may want to buy colored paper to give them a festive feel. Though, I also like to use brown unbleached parchment paper - it gives them a deli style. In any case, if you traveled with them for a while, don't forget to tell your friends to place the chocolate salamis in the freezer or refrigerator as soon as you give it to them(!).

Comments

35comments inChocolate Salami

  1. Gerald W Lee

    Sep 25

    I made this for the first time yesterday. WOW! What a chocolate treat. It is the perfect chocoholic delight. I added an extra half tablespoon of Droste dutch chocolate powder but otherwise kept to the recipe. I was amazed at how much the Marias added to the mix – very good with a glass of milk. As Pati would say, mmmm, mmmmmmmm, MMMMMMMM !!!

    1. Pati Jinich

      Oct 05

      Mmmmmm indeed Gerald, thanks so much, you are the best!

  2. Rosemary Soule

    Sep 22

    I have seen Pati make this on pbs
    I and going to try with grandbabies.
    Thank you Pati

    1. Pati Jinich

      Oct 05

      Gracias Rosemary, I hope the kids approve 😉

  3. April Ruhlman

    Sep 19

    Dear Pati
    We watch you all the time I love watching and listen to you talk ! The chocolate salami cookies look really good I am going to try them we love chocolate! Thank you for being so delightful on tv . Give our love to your family

    1. Pati Jinich

      Oct 04

      Thanks so much April, this is very sweet of you! My love to you and your family as well 😉

  4. Abbe Funk

    Mar 30

    love you, Patti! The NY episode is fantastic!! My husband wants to make your chocolate salami now! ❤

    1. Pati Jinich

      Apr 11

      Hahaha, yay! Hope he made it and loved it 🙂 Un abrazo Abbe.

  5. Watertiger21

    Dec 19

    this is so easy. Rolling in the confectioner sugar really does complete the look of Salami.

    1. Pati Jinich

      Dec 21

      So glad you liked this recipe, enjoy!

  6. Rachel

    Dec 27

    The egg remains uncooked, correct?

    1. Pati Jinich

      Dec 27

      They get cooked from the residual heat from the chocolate.

  7. Rose B

    Dec 11

    Where do I find bittersweet chocolate. All I find at the store is semi sweet. Also the Maria cookies can be found at Walmart’s International section.

    1. Pati Jinich

      Dec 13

      You can also use semi-sweet chocolate, Rose. And thanks for sharing about the Maria cookies!

  8. Ruth G.

    Nov 30

    I’d like to make chocolate salami to mail as gifts to my family out of state. If I freeze it before mailing and include “blue ice” packets (in separate plastic bags) in the carton, will that keep it fresh enough, assuming a 2-3 day delivery?
    Also, can I roll them in confectioners sugar after freezing, but before mailing?

    1. Pati Jinich

      Dec 13

      What a great idea, Ruth. Roll them in the sugar prior to freezing. And I’m not sure about how best to mail them.

  9. Dianna Esquivel

    Nov 26

    I can’t wait to try these. I love watching your show. My husband is from Michoacán. His favorite deserts are the choco flan, and rice pudding I learned to make from watching your show.

    1. Pati Jinich

      Nov 26

      I hope everyone loves the chocolate salami as much as the other desserts.

  10. Cathie B

    Jul 05

    Hi Pati,
    I haven’t made this yet, but I have tried a similar Italian version, which they call “The Pope’s salami”-
    love your shows. Looking forward to trying this one.

    1. Pati Jinich

      Jul 08

      I hope you enjoy this as much as the Pope’s Salami, Cathie.

  11. Patty Solis

    Dec 30

    I made these cookies for my office Christmas cookie competition, and guess what? It won both the best tasting and best decorated cookies! I was beaming. Thank you, Pati!

    1. Pati

      Dec 31

      YAY!!!! Congrats on winning, Patty.

  12. Brooklyn

    Dec 18

    Hey Pati I love your show and I have both of your cook books . I’m wondering is there a way to veganize the recipe as I am vegan and I really want to try it ! I’ve tried many of your other recipes and veganized them and they are great !

    1. Pati

      Dec 23

      Oh you can use your favorite vegan egg substitute in the recipe. Enjoy Brooklyn!

  13. Jenny Keeton

    Dec 08

    These turned out great! I found Maria cookies at Aldi last night and made them today. I decided to not chance the egg yolk and substituted flax meal with water. I made 5-6 logs and they are in the freezer. Thanks Pati for the great idea!
    As I was making them I was thinking of the cinnamon chocolate flavors of Mexico and wondered how you would suggest to modify that to capture that flavor in these?
    Thanks,
    Jenny

    1. Pati

      Dec 17

      Oh you can add cinnamon to taste to the recipe if you like, Jenny!

  14. Rosa Shearer

    Dec 07

    I love your recipes! Still need to make your guava cheesecake. Everything I’ve made has been delicious! Muchisimas gracias!! Can I substitute mexican chocolate for the bittersweet? Como abuelita de barra or Ibarra? Of course change the sugar quantity…just a thought. Hopefully I get another one of your cookbooks for Christmas!

    Gracias,

    1. Pati

      Dec 17

      I recommend using the bittersweet for this recipe, but you can try it with the Mexican too, you may just want to adjust the sugar.

  15. Boni

    Dec 05

    What are maria’s Cookies and is there a substitute?
    Thanks

    1. Pati

      Dec 07

      They are a cookies originally from Spain that you can usually find in the Latino/International food aisle of your local market. If you can’t find them, you can use vanilla wafers or plain Graham crackers. Enjoy, Boni!

    2. Anonymous

      Dec 08

      I happened to come across them at Aldi last night.

  16. Lynn

    Oct 26

    do the raw eggs pose a threat?

    1. Pati

      Oct 30

      Oh the residual heat of the melting chocolate cooks the egg yolks just enough, Lynn.

  17. Sondra

    Oct 13

    Hi. Im wondering what Maria’s cookies are made from
    I’m trying to make the chocolate salami.
    Thank you

    1. Pati

      Oct 19

      Oh they are a type of Spanish cookie. You can find them in most grocery stores, usually in the international food aisle…but if you can’t find them, you can substitute with vanilla wafers or plain Graham crackers.

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