It’s one of Portugal’s easiest recipes to make. Who knew?
I remember discovering chocolate salami or salame de chocolate more than five years ago.
Jeff and I arrived and settled in the Bonfim neighborhood of Porto during the 2020 lockdown.
National guard cars patrolled the streets and unless you were an essential worker, you were only allowed to leave your home to purchase groceries or get prescriptions filled at the pharmacy.
Every two weeks, curfew restrictions were re-evaluated. Revisions were announced on all the news channels.
It was an exciting day for us when neighborhood bakeries and pastry shops re-opened in May of that year. We popped into a pastelaria that was half a block from our apartment. We had a hankering for a pastel de nata… the frozen ones we found at the Aldi supermarket were OK… but we were convinced these would be better. And they were.
Then we noticed something in the display case that looked like a solid log of thick chocolate brownie dough. It was wrapped in gold foil with score marks every quarter-inch. What was this?
The owner of the pastelaria told us we had to try it. Indeed, this item was perfect for two chocoholics. A new delicacy to add to our list of guilty pleasures—salamé de choocolate or chocolate salami.
We found that chocolate salami is one of Portugal’s more popular no-bake desserts. After that first discovery, we now see it in cafés, bakeries, and even supermarkets everywhere. Its log-like shape and speckled cookie interior make it instantly recognizable. While many know it as a Portuguese favorite, we’ve learned it is also popular in Italy.
Friends told us that there even are two Lisbon chocolate salami vendors, Salamaria and O Lisboeta, who offer gourmet chocolate salamis that rival the finest pastel de nata shops in their devotion to a single dessert. They also serve the sweet salami in a variety of flavors including pistachio and coffee.
Despite being available in stores, this no-bake dessert is easy to make at home. If you’re preparing chocolate salami for guests or keeping it all to yourself (we won’t judge), this indulgent dessert is sure to be a hit with anyone that tries it.
Salamé de Chocolate Recipe
Ingredients:
- A splash of milk
- A splash of Licor Beirão, or Port wine, or a splash of lemon juice if you want to keep it alcohol-free
- 1 large egg
- 1 tablespoon butter
- 1 bar of dark or semi-sweet chocolate (7oz/200g)
- 4 tablespoons of granulated sugar
- A half cup of broken Bolachas Maria (a Portuguese cookie)
Optional Ingredients:
- Confectioners’ sugar for decorating
- Dried cherries
- Dried figs, chopped
- Toasted hazelnuts, crushed
- Toasted pistachios, chopped
- Toasted pine nuts
- Toasted almonds (cut into smaller pieces)
Instructions:
Break the Bolachas Maria cookies into small chunks (about fingernail size) and place them in a bowl. It’s fine if some crumbs collect at the bottom. Set aside.
Melt the chocolate bar along with the butter in a bain marie (double boiler) over the stove, stirring occasionally until smooth. If you don’t have a bain marie, you can make one by using a pot or saucepan and a heat-proof bowl that can sit inside it without touching the bottom. Place the pot on the stovetop with water, bring it to a simmer, and then place the bowl inside, ensuring that it’s not submerged but suspended by hot water and steam.
While the chocolate melts, beat the egg and sugar together for a minute to combine thoroughly. Set aside.
Once the chocolate and butter have fully melted, stir in the Port wine, Licor Beirão, or lemon juice. Let it cool slightly. Then, gradually add the egg and sugar mixture to the cooled chocolate, stirring constantly so the egg doesn’t cook.
Slowly fold in the crumbled cookies. If the mixture feels too stiff, add a spoonful (or up to three) of milk to loosen it up just enough to incorporate the cookies. The texture should remain fairly firm. You can also stir in chopped nuts, cherries, or dried figs at this stage if you decide to use them.
Place a sheet of aluminum foil on a clean surface. Now, form the chocolate-cookie mixture into a rough log shape in the center. Fold the foil over and shape the mixture into a tight salami-like roll, pressing firmly so it holds together. You’ll notice the size compresses as you shape it. Wrap it fully in the foil and transfer it to the freezer.
Freeze for at least two hours. When ready to serve, slice through the foil to create thin rounds. Remove the foil, dust with confectioners’ sugar if desired, and serve chilled or slightly softened at room temperature.
Store any leftovers in the refrigerator for up to three months and take care to wrap them up so that no air gets in.
Ready to make chocolate salami yourself?
Trust us—salame de chocolate delivers every time. It has a bold cocoa flavor, crunchy cookie bits, and a touch of liqueur. It is the kind of treat that disappears quickly at gatherings.
Best of all, you don’t need an oven – just a bit of mixing, shaping, and chilling.
You can always grab a slice at Salamaria or O Lisboeta if you are in Lisbon. But you don’t need to wait to be in Lisbon. Making it yourself is surprisingly simple and satisfying. Go on. Give it a try and see why this delicious chocolate roll has become a Portuguese culinary superstar.
As Jeff and I say to each other often, “A vida é boa. Life is good.”
Sincerely,
Joch Woodruff
Portugal Circle Liaison
