1. Crush the biscuits

Place the biscuits in a zip-top bag and crush them with a rolling pin.
Aim for uneven chunks and crumbs, not fine powder. Pour into a bowl and add any optional nuts or dried fruit.

2. Melt the chocolate and butter

In a saucepan over low heat, melt the butter. Remove from heat and add the chopped chocolate. Let it sit for about a minute, then stir until smooth and glossy.

3. Temper the egg yolk

In a small bowl, whisk the egg yolk and sugar until pale.

Slowly drizzle a few spoonfuls of the warm chocolate mixture into the yolk while whisking constantly. This gently warms the yolk without cooking it.

Once combined, pour the mixture back into the saucepan and whisk well.

4. Mix everything together

Stir in the port wine or coffee. Pour the chocolate mixture over the crushed biscuits and mix well until everything is coated and the texture resembles sticky cookie dough.

5. Shape the “salami”

Place the mixture on a sheet of parchment paper or plastic wrap.

Shape it into a log about 5 cm (2 inches) thick. Roll it tightly using the paper and twist the ends like a candy wrapper.

6. Chill

Refrigerate for at least 4 hours, preferably overnight, until firm.

7. Finish and slice

Unwrap the log and dust it generously with powdered sugar or cocoa powder to mimic the look of salami skin.

Slice into rounds and serve cold.

Tips for the Best Chocolate Salami

Egg safety
If you prefer not to use raw egg, gently heat the yolk-chocolate mixture in a double boiler until it reaches 71°C (160°F).
You can also substitute 2 tablespoons of heavy cream.

Keep the biscuit texture
Do not crush the biscuits too finely. The chunky pieces create the classic “salami fat” pattern when sliced.

Use port wine for authenticity
Tawny port adds a subtle fruity depth. Brandy or dark rum also work well.

Clean slicing trick
Dip your knife in hot water and wipe it dry between slices.

How to Serve

The Portuguese way
Serve with a small espresso in the afternoon or after dinner.

A fun party trick
Place the whole log on a serving board and slice it like a real salami.

A homemade gift
Wrap it in parchment paper, tie with twine, and give it as a thoughtful edible gift.

Frequently Asked Questions

How long does it last?
Wrapped tightly, it keeps in the refrigerator for up to 2 weeks. It can also be frozen for up to 3 months.

Can I make it without alcohol?
Yes. Replace the port with coffee, orange juice, or milk.

My chocolate salami is too soft. What should I do?
It likely needs more chilling time. Refrigerate longer or briefly freeze before slicing.

Is it very sweet?
It’s rich but balanced. Using 70% dark chocolate reduces sweetness.

Salame de Chocolate proves that dessert doesn’t need to be complicated to be memorable. With just a handful of ingredients and no baking required, it delivers a slice of pure chocolate comfort.

So grab some biscuits, melt some chocolate, and enjoy one of Portugal’s most charming homemade treats.