If you want a quick, festive treat that’s easy to make, this Chocolate Rum Salami is the perfect choice. It’s no-bake, chocolatey, and spiked with rum and fresh orange zest for a bright, festive flavor. Nutty and slightly chewy, these sliceable logs make a delightful dessert or homemade gift.
The recipe is straightforward: melt dark chocolate with butter, stir in milk and a splash of rum, and fold in orange zest. Combine this chocolate mixture with crushed digestive biscuits and coarsely ground nuts, shape into logs using clingfilm, then chill until firm. When chilled, slice into rounds that resemble a traditional salami—though the flavor is pure dessert: rich chocolate, warm rum, and bright citrus.
This version uses mixed nuts and orange zest, but the recipe is adaptable. You can omit the nuts and use extra biscuits for a uniformly textured salami, swap the rum for another spirit or omit alcohol entirely, or add dried fruit such as cranberries—just note that dried fruit can make slicing a bit trickier. The finished salami isn’t overly sweet; a light dusting of icing sugar improves both appearance and balance. Store the slices in the refrigerator or freezer, as the chocolate softens at room temperature.
This is one of those wonderfully simple desserts where the only challenge is waiting for it to set. The rum and orange zest really stand out, giving the salami a festive, aromatic lift. It’s a great addition to holiday platters or a tasty treat any time you want something indulgent without baking.
Chocolate Rum Salami (Eggless)
15 mins
10 mins
25 mins (plus chilling)
20 to 25 pieces
Ingredients
- 200 g dark cooking chocolate, finely chopped
- 1/3 cup butter, at room temperature (about 90 g)
- 1/3 cup milk, at room temperature
- 4 tbsp dark rum (adjust or omit to taste)
- Zest of 1 orange
- 20–25 digestive biscuits (about 180 g)
- 3/4 cup nuts, any kind, coarsely ground
- Icing sugar, for coating
Instructions
- In a heatproof bowl set over simmering water, melt the chopped chocolate and butter together until smooth.
- Remove from heat and let cool briefly. Stir in the milk and rum, then grate the orange zest over the mixture and mix well.
- Place the biscuits in a sealed bag and crush them with a rolling pin so you have a mix of fine crumbs and some larger pieces.
- Transfer the crushed biscuits into the chocolate mixture, add the coarsely ground nuts, and combine until sticky and well mixed.
- Lay two large sheets of clingfilm on the counter. Divide the mixture in half and place each portion in the center of a sheet. Shape into rough logs, wrap tightly, and tuck in the ends to form compact rolls.
- Chill in the freezer for at least 2 hours or in the refrigerator for at least 6 hours until firm.
- Unwrap, slice into rounds, dust with icing sugar if desired, and serve. Keep refrigerated or frozen; do not leave at room temperature for long.