No-Bake Chocolate Biscuit Salami
Rich no-bake chocolate logs packed with crunchy tea biscuits and almonds, chilled and sliced into mosaic rounds.
Ingredients
Method
Method
- Prepare the biscuits and nuts. Break the tea biscuits into irregular chunks and coarsely chop the almonds. Set aside.
- Melt the chocolate mixture. Place the chocolate, margarine, soy milk or water, and salt in a heatproof bowl.
- Melt gently. Use a double boiler, or microwave in 20-second intervals, stirring well between each interval until completely smooth.
- Add the crunchy pieces. Remove from the heat and fold in the chopped almonds and broken biscuits.
- Keep the pieces visible. Fold only until every piece is coated. Do not stir so aggressively that the biscuits turn into crumbs.
What the Mixture Should Look Like
- The chocolate should be smooth and glossy, with clearly visible chunks of biscuit and almond throughout. Before chilling, the mixture will still be somewhat loose and difficult to shape.
First Chill
- Refrigerate. Chill the bowl for 20-25 minutes.
- Check the texture. The mixture should become thick, moldable, and no longer runny, while still being soft enough to press into a log.
- If needed. If it is still loose, refrigerate for another 5-10 minutes.
Shape the Chocolate Salami
- Prepare wrapping. Lay out 2 large sheets of parchment paper or plastic wrap.
- Divide. Divide the chocolate mixture evenly in half.
- Form the first log. Spoon one half lengthwise onto the center of the first sheet.
- Shape. Use the paper to press the mixture into a tight log about 1 1/2-2 inches thick.
- Wrap tightly. Roll the paper snugly around the log and twist or fold the ends closed.
- Repeat. Shape and wrap the second log the same way.
Final Chill
- Refrigerate the wrapped logs for 2-3 hours, until completely firm. Overnight is also fine.
Optional Classic White Coating
- After the logs are firm, unwrap them and roll or dust very lightly with confectioners’ sugar. This gives the outside the traditional cured-salami look while still letting the chocolate show.
Slice and Serve
- Temper briefly if very hard. Let a very firm log sit at room temperature for about 5 minutes.
- Slice. Use a sharp knife to cut into 1/3-1/2-inch slices.
- Clean the knife. Wipe the blade between cuts if the chocolate begins to smear.
- Serve. Serve chilled or slightly cool.
Notes
Tea Biscuits
Use plain crisp tea biscuits such as Kedem Tea Biscuits, Petit Beurre-style biscuits, Maria biscuits, or another plain pareve tea biscuit. Break them into roughly 1/2-3/4-inch pieces. Do not crush them into crumbs.
Nut-Free Version
Leave out the 50 g nuts and replace them with an additional 50 g tea biscuits, for 200 g tea biscuits total. No other change is needed.
Optional Variations
- Mini marshmallows.
- Dried cranberries or raisins.
- Chopped dried cherries.
- Pistachios instead of almonds.
- A little finely grated orange zest.
- Make ahead: This is an excellent make-ahead dessert and can be prepared several days before serving.
- Refrigerator: Keep tightly wrapped or airtight for up to about 2 weeks.
- Freezer: Freeze tightly wrapped logs for up to 2-3 months. Slice while very cold, then let individual slices soften for several minutes before eating.
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