This unique recipe is for all my chocolate fans! This no-bake, White Chocolate Salami is an easy and tasty Italian Christmas sweet treat. A simple combination of 5 ingredients: white chocolate, nuts, cranberries, orange zest and butter cookies.
Chocolate salami (there’s no meat in this salami, it’s just made to look like one) is a traditional Italian and Portuguese dessert. Couldn’t you just imagine Nonna (grandma) in a little kitchen in Italy making this ‘salame di cioccolato?’
This is my special Christmas version of my dark/milk chocolate salami. Made festive with white chocolate with a colorful contrast of vibrant red, dried cranberries.
This is a chocolate salami without eggs too. My dark/milk Chocolate Salami (picture below) does contain butter to give it a smoother texture and make it easier to slice. However, because white baking chocolate contains oil/fat there is no need for the butter in the white chocolate version.
I have read that alcohol was sometimes added back in the day. To me, this sounds like a perfectly festive idea! A coffee or orange liqueur or maybe rum or brandy would all add delicious flavor.
To give it even more of a traditional meat salami look, I lightly coat the outside with powdered sugar. I then go on to tie it up with string for a full effect. These are both options, but a nice finishing touch, I think.
With our without booze, this White Chocolate Salami would make a lovely, homemade, edible Christmas gift. Simply wrap it in clear plastic gift wrap and adorn with a decorative ribbon for that someone special.
A white chocolate log studded with nuts, dried cranberries, orange and vanilla cookie.
Prep Time2 hours
Total Time2 hours
12 ounces (350 grams) white baking chocolate
1 cup (150 grams) mixed unsalted roasted nuts, I use pistachios and whole almonds *see note
3 tablespoons dried cranberries
1 teaspoon freshly grated orange zest
1/4 cup (37 grams) plain vanilla cookies, broken into pieces
Powdered sugar for dusting (optional)
Add the chocolate to a glass or ceramic, microwave-proof dish and microwave on high in 20 second increments, stirring in between until it has melted. Alternately, you can use a glass bowl over a pan of boiling water. Stir in the nuts, cranberries, orange zest, and cookies. Set aside to cool at room temperature.
Once cool to the touch, spread a large piece of plastic wrap or parchment paper onto your surface. Remove the mix from the bowl using a butter knife loosening from the edges onto the plastic or paper. Some of it may be crumbly, the center may still be warm. Use your hands to shape into a log, use the plastic or paper to roll, pressing tightly it into a log shape. Be patient, it will take some effort. Twist the ends to make it look like a salami.
Refrigerate for 1 hour until firm. Once firm, remove from the fridge and allow to come to room temperature before slicing. Remove from plastic wrap or paper and roll in powdered sugar. Tie kitchen twine around for effect and cut into 1/4 inch slices using a sharp knife. Parts may crumble, but the sharp knife will help with this.
To store: Wrap well and it should keep for up to 2 weeks.
If you can’t find unsalted, just wipe them really well to remove as much salt as possible.