Home » Chocolate salami and dried fruit, without eggs

Chocolate salami and dried fruit, without eggs

by Ada Parisi
5 min read
Salame di cioccolato e frutta secca, senza uova

Good morning! Today a wonderful chocolate salami and dried fruit, without eggs. Today's recipe is dedicated to lovers of chocolate and dried fruits, to those who love to ' meditate’ on the couch after dinner with a glass of brandy and a piece of chocolate to munch on, better if spicy and strong taste. You'll understand that this chocolate salami and dried fruit is a sweet hentai. In addition, is no eggs, so we eliminate the root doubts about using raw egg.

The other day I wanted to prepare this dessert in particular and, wandering on the internet, I saw a interesting recipe of chocolate salami on the site of G. In the family recipe I always used unsweetened cocoa powder. This however was the main ingredient of dark chocolate and it has drawn me, because my is usually soft and pliable, While I wanted to a thicker chocolate roll. I defy anyone not to have prepared a once in a lifetime the Christmas chocolate salami, during a tombola or a family reunion. And if you want some other tasty recipe on the subject have a look to my CHRISTMAS MENU and of course the RECIPES WITH CHOCOLATE.

I decided, though, to customize it (you know I'm no good to leave the recipes of others as is), enriching it with pistachios, almonds and hazelnuts, a pinch of white pepper, some’ cinnamon, a dash (abundant) by Grappa and eliminating the eggs. The result is an eggless chocolate roll, more compact than what I'm used to doing. Almost a stuffed biscuits with chocolate and nuts, perfect for my ultimate goal. The taste it will, before going to bed, in front of the television or a good book along with a shot of grappa. And after, sweet dreams!

Salame di cioccolato e frutta secca, senza uova


Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )


160 grams unsalted butter at room temperature
250 grams of dark chocolate 70%
160 grams of dry biscuits, I used the Digestive oats
80 grams of extra fine granulated sugar or powdered sugar
45 grams of hazelnuts tonde Gentili
45 grams of pistachios
45 grams of almonds of Avola
40 milliliters of grappa barricade
a pinch of cinnamon
a pinch of salt
a pinch of white pepper
icing sugar to decorate, to taste


Chocolate salami and dried fruit, without eggs

Coarsely chop the chocolate, then melt it in a double boiler, stirring occasionally with a spatula until chocolate is completely melted. Set aside and let it cool down.

With an electric mixer, whisk together the softened butter and sugar, until the mixture is fluffy and soft. Add the melted chocolate lukewarm now, cinnamon, Salt, white pepper and brandy, stirring carefully to mix everything.

Lightly toast almonds, hazelnuts and pistachios in a pan, then chop coarsely and add to the mixture with chocolate. Crumble the biscuits with hands roughly and add these to the mixture. Mix well with a spatula, until the dried fruit and cookies will not be completely covered with chocolate.

Allow to cool in the fridge for a few minutes preparation, so that you rassodi and become more easily workable. When it is manipulated, pour it (You can make a single Meatball or two smaller, I prefer the latter solution) on a sheet of parchment paper and, with hands slightly wet, form the salami, using the parchment paper and roll it off slowly on itself. Tighten the flaps and wrap everything in plastic wrap, then store the chocolate salami without eggs in the refrigerator for at least 6 hours or even over night. Remember that you can keep it, always in fridge, for 7-10 days, always wrapped in plastic wrap and, before slicing, you have to keep it at room temperature for at least 15 minutes.

When the sausage is cold, sprinkle it with icing sugar by 'massaging' it with your hands, to simulate the whitish skin real salami. If you have other 5 minutes, You can tie it with kitchen string, as I did: I guarantee you really feel like a salami. At least until you cut! Bon appétit!

MATCHING: We chose the aged grappa Teroldego produced by Distillery Brothers Pisoni. A sturdy distillate, It is aged in oak barrels, characterized by complex scents ranging from hazelnut coffee, from smoked to licorice.

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Gerardina la erre address is lowercase 5 March 2020 - 10:49

You can replace chocolate with dark bitter cocoa? You know they gave me cocoa venchi and I would like to use it for this recipe thanks to soon

Ada Parisi 5 March 2020 - 10:56

Hello Gerardina, this chocolate salami has no eggs and so the melted chocolate keeps it together. You can use cocoa powder if you add a yolk or more depending on how much you need it to moisten it just enough to compact it. You've got to go a little’ by eye…Let me know.

Alexander 25 December 2017 - 00:24

Hi Ada.
Thanks, everyone has asked for the cassata in glass for Christmas …I decided I'm the Tangerine crème caramel with the caramel for new year.
Thank you very much for everything you do net your site and I'm sure you will do in 2018 will be equally delicious turro.
Merry Christmas and a happy new year!
Alexander :)

Ada Parisi 4 January 2018 - 18:10

Hello Alexander! Sorry for the delay but I had a problem connecting, and just today I manage to reply to comments. I hope it's alright during the feate and liked it all! And I wish you happy new year late!ADA

Alexander 9 January 2018 - 02:39

Hi Ada
No problem I'm glad that now everything is fine :)
Everything went perfect!…as always they all commented on how good are all.
Thanks and see you soon.
Alexander :)

Ada Parisi 9 January 2018 - 13:21

Hello Alexander, I'm glad. You all right now, you're very kind. So happy new year and see you soon! ADA

Alexander 22 December 2017 - 23:51

Hi Ada.
I just wanted to wish you a Merry Christmas and happy new year …Thank you for all you do and for giving us these fabulous recipes.
This year for Christmas dessert faro cassata in glass that everyone loves so much. and this salami to give as a small gift for the new year.
Thanks for everything and I can't wait to see what delights await us on 2018.

Ada Parisi 23 December 2017 - 15:35

Hello Alexander, Meanwhile, thank you very much for the patience with which you follow me. I'm happy to be a bit with you thanks to desserts that you will prepare. Also I wanted to do the cassata per glass, but they made me fall back on Tangerine crème caramel and Tangerine jelly. Will maybe for new year. I hope I don't disappoint you even in 2018. I confess that by now, with all the recipes I've made and invented, beginning a bit to be in difficulty! It will still take a bit more fancy ! Happy new year Merry Christmas, a hug Ada


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