Main courses
A classic Italian no-bake chocolate biscuit dessert shaped like a salami log, with a rich cocoa aroma, crisp biscuit pieces, and a soft, truffle-like slice. Dish type: No-bake Italian dessert Servings: 10–12 slices
Recipe video
Line a tray or plate that fits in your fridge. Crush the biscuits by hand into uneven small chunks; do not make fine crumbs.
Toast the hazelnuts in a dry pan for 3–4 minutes, cool them, then chop roughly.
In a large bowl, beat the softened butter and sugar until pale and creamy.
Add the eggs one at a time, mixing well after each addition.
Sift in the cocoa powder and add the melted dark chocolate, vanilla, salt, and rum or milk. Stir until smooth and glossy.
Fold in the biscuit pieces and chopped nuts. Mix gently until every piece is coated and the mixture looks thick and moldable.
Place the mixture onto a sheet of baking paper or plastic wrap and shape it into a compact log about the size of a salami.
Wrap tightly, twist the ends, and roll it on the counter to refine the shape.
Chill for at least 4 hours, preferably overnight, until firm.
Unwrap, dust generously with powdered sugar, and rub lightly with your hands so it looks like a cured salami coating.
Slice with a sharp knife and serve slightly cool, not ice-cold, for the best texture.
The log slices more neatly after an overnight chill.
For a kid-friendly version, replace rum with milk or orange juice.
You can freeze it well wrapped for up to 1 month.
Serve on a stone or dark ceramic platter with a light dusting of cocoa, a few toasted hazelnuts, and fresh raspberries. It pairs beautifully with espresso, Vin Santo, or a small glass of cold milk.
Use very dry biscuits so the slices hold well.
