At first glance, ’chocolate salami’ sounds a bit bizarre, right? Like, why would anyone mix something as rich and sweet as chocolate with the idea of salami, a cured meat? But don’t let the name fool you. This is not about meat at all. It’s a no-bake, rich, fudge-like dessert that looks, when sliced, suspiciously like a salami log. Think marbled chunks of biscuit and nuts, bound together with a thick, luscious chocolate mixture.
Nigella’s version is famous because it’s indulgent but easy to make, no oven required. It’s one of those recipes she drops casually-yet it turns out to be a showstopper at parties. I remember the first time I made it, I was curious, skeptical even but wow. each slice looked like a beautiful mosaic of textures and flavors. The crunch of biscuits against the smooth, velvety chocolate is an absolute delight. It’s a nostalgic treat, too-reminding me of holidays and family gatherings where simple but thoughtful food takes center stage.
Nigella Chocolate Salami Recipe
Ingredients Needed
You don’t need a pantry full of fancy stuff for this one which is one of the reasons it’s so wonderful:
- Dark chocolate: I usually go for 70% cocoa, because I love that deep, bittersweet edge. But if you like it sweeter, feel free to adjust.
- Butter: Adds that silky richness.
- Sugar: Granulated sugar or caster sugar works well, depending on how sweet you want it.
- Eggs: Just the yolks, to enrich the texture.
- Digestive biscuits (or any plain tea biscuits): These break up the smooth chocolate with crunchy bits.
- Nuts: I’ve experimented with walnuts, almonds or hazelnuts. each brings a different personality to the mix.
- Optional extras: Sometimes I toss in a splash of rum or vanilla extract. It gives it a grown-up twist that’s subtle but unforgettable.
It’s pretty much the kind of pantry ingredients I always have on hand which means this recipe is super spontaneous-friendly.
Equipment Needed
I love that this recipe doesn’t ask for much. In fact, if you’re like me and hate having a pile of dishes afterwards, this will feel like a little victory:
- Mixing bowl: Big enough to combine everything.
- Saucepan: To gently melt the chocolate and butter together.
- Spatula or wooden spoon: For stirring.
- Cling film (plastic wrap): To roll up the chocolate salami.
- Knife: To slice it once it’s set.
If you want to get fancy, you could use a food processor to crush the biscuits and nuts but I like the rustic chunkiness that hand-crushed pieces provide.
Instructions To Make Nigella Lawson’s Chocolate Salami
Now, here’s the magic part. I’ll walk you through how I usually do it, with a few personal tweaks I’ve picked up:
- Crush the biscuits and nuts: I usually wrap the biscuits in a kitchen towel and give them a good whack with a rolling pin. no fancy gadgets necessary. The nuts get roughly chopped, so you get a nice variety of textures.
- Melt the chocolate and butter: Set a saucepan over low heat, add chopped dark chocolate and butter, stirring gently until smooth and glossy. This step feels like a mini ritual-watching those rich ingredients melt into one another is oddly soothing.
- Mix the sugar and egg yolks: Off the heat, stir in the sugar and then the egg yolks, whisking quickly to combine everything into a thick, luscious batter. This is where it starts to feel like magic.
- Fold in the biscuit and nut mixture: Toss in those crunchy bits and gently mix until every piece is coated in chocolate.
- Optional flavor boost: If you’re feeling adventurous, add a splash of rum or vanilla extract here.
- Roll it up: Transfer the mixture onto a large sheet of cling film and shape it into a thick log. like a salami, of course! Wrap it tightly and pop it into the fridge for at least 4 hours or ideally overnight.
- Slice and serve: When it’s firm and set, slice it thinly. It looks stunning on a plate and every slice is a perfect little bite of chocolatey goodness.
What I Learnt
This recipe taught me that sometimes the simplest dishes leave the biggest impression. It’s not just about the taste. it’s about the experience. Crushing biscuits by hand, melting chocolate slowly and rolling the log carefully. these moments slow you down and make you appreciate the process.
I also realized the joy in sharing something homemade that feels a little decadent but is incredibly easy to make. And the best part? It keeps well, so you can make it ahead for guests or just because you want a treat waiting in your fridge.
You don’t need an oven! As someone who’s occasionally intimidated by baking, this was a total game-changer.
FAQs
What Exactly Is Nigella Lawson’s Chocolate Salami, And How Is It Made?
Nigella’s chocolate salami is a fun, no-bake treat that combines dark chocolate, biscuits, nuts, and sometimes dried fruit, all rolled up in a log shape to resemble a traditional Italian salami. It’s ridiculously easy to make – you melt the chocolate, crush the biscuits, and mix everything together, then refrigerate it until it sets. It’s like making a sweet, chocolaty play-dough that you can slice and share!
Can I Customize The Ingredients In Nigella’s Chocolate Salami?
Absolutely! That’s one of the best things about this recipe. You can switch out the nuts or dried fruits based on what you like (or what you have in your pantry). Hazelnuts, almonds, and even a sprinkle of sea salt can give it a new twist. Some people add a splash of liqueur for an extra kick, too. Get creative, it’s super flexible!
How Long Does Nigella’s Chocolate Salami Need To Chill Before Serving?
You’ll want to let it chill for at least 3-4 hours, but overnight is even better! This allows the chocolate to set fully, and the flavors meld together beautifully. I’d recommend slicing it up right before serving to keep it looking fresh and appealing. The longer it chills, the firmer it will get.
