No-Bake Chocolate Salami (Italian Biscuit Log)

Chocolate salami is an easy, no-bake treat made with just seven simple ingredients. Rich chocolate ganache is combined with crushed graham crackers, chopped pistachios, butter and heavy cream, then shaped into a log, chilled and sliced. It’s a wonderful make-ahead dessert for holidays, gatherings or a special coffee break.

This chocolate salami delivers intense chocolate flavor with a pleasant crunch from the crackers and nuts. The recipe is flexible: swap in your preferred cookies or nuts, add citrus zest or a splash of liqueur for depth, or leave it classic. Preparation takes about 15 minutes plus chilling time, and no oven is required.

In essence, the dessert is a chocolate ganache studded with crunchy mix-ins, rolled into a log and chilled until firm. When sliced, the powdered sugar coating mimics the look of cured salami, making it an attractive and delicious addition to dessert tables.

Why We Love This Recipe

• Decadent, chocolate-forward flavor with a satisfying crunch from crackers and nuts.
• No baking required—great for hot days or quick holiday prep.
• Highly customizable: use different cookies, nuts, dried fruit or a splash of liquor to suit your taste.
• Minimal active prep time—only about 15 minutes—then chill until set.
• Perfect for making ahead and easy to transport for parties or gifts.

Ingredients

Notes on key ingredients and substitutions are listed after the ingredient amounts. Use good-quality chocolate for the best flavor.

• 12 ounces (340 g) graham crackers, roughly chopped or crushed
• 1 cup (123 g) pistachios, roasted, salted and coarsely chopped
• 2 cups (360 g) semi-sweet chocolate chips (or chopped good-quality chocolate)
• 1 teaspoon vanilla extract
• 1 cup (237 ml) heavy cream (heavy whipping cream)
• 5 tablespoons (70 g) unsalted butter, room temperature, cut into 1/2-inch cubes
• 1/4 cup (30 g) powdered sugar, for rolling or dusting

Optional: 2 teaspoons espresso or strong brewed coffee; 1 teaspoon orange zest; a teaspoon of your favorite liqueur (bourbon, rum, brandy or coffee liqueur).

Substitutions & Variations

• Add a teaspoon of orange zest for a bright citrus note, or fold in a little liqueur for complexity.
• Replace graham crackers with vanilla tea biscuits, biscoff cookies, amaretti or even crushed cereal for a different texture.
• Swap pistachios for toasted hazelnuts, almonds, pecans or walnuts depending on preference.
• Fold in chopped dried fruit such as raisins, cranberries, chopped dates or apricots in place of some nuts.
• Use a mix of dark and milk chocolate instead of only semi-sweet chips for varied chocolate depth.

Instructions

1. Prepare the dry mix: Place graham crackers in a large resealable bag and crush with a rolling pin or pulse briefly in a food processor. Coarsely chop the pistachios on a cutting board.
2. Set up chocolate and butter: Put chocolate chips in a heatproof bowl and top with the cubed room-temperature butter.
3. Heat the cream: Warm the heavy cream in a saucepan over medium heat or in the microwave until it is just simmering—do not boil.
4. Make the ganache: Pour the hot cream over the chocolate and butter. Let sit 2–3 minutes, then gently stir until completely smooth. Stir in vanilla and espresso or coffee if using.
5. Combine: Fold the crushed graham crackers and chopped pistachios into the chocolate mixture until evenly distributed.
6. Shape into logs: Lay a large sheet of plastic wrap on the counter. Divide the mixture in half, turn one half onto the wrap, shape into a log, then roll tightly and twist the ends. Wrap again if desired. Repeat with the second half.
7. Chill: Refrigerate the logs until firm, about 4 hours.
8. Finish and serve: When ready to serve, unwrap the logs, roll or dust them with powdered sugar, then slice into 1/4-inch slices. Keep refrigerated until serving.

Recipe FAQs

Expert Tips

• Use toasted or roasted salted nuts for the best flavor contrast with the chocolate.
• Room-temperature butter incorporates more smoothly into the warm ganache—avoid cold butter straight from the fridge.
• If the powdered sugar coating seems heavy, brush off excess with a pastry brush for a more delicate finish.
• For a firmer texture when slicing, chill the logs well; slightly warmed ganache can be softer and harder to slice thinly.

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