“WOW!! Saw this today! SO glad this came my way! Looks SO YUMMY, just now want to make, Fun, snack that you do not bake! Original recipe photo can be viewed here: http://www.tasteofbeirut.com/2010/05/chocolate-salami/ These can be enjoyed throughout the year! NOTE: DOes not include 6 hours of freezing time, TRUE! Look forward to the first review!”

Ingredients Nutrition

  • 1 cup unsalted butter
  • 34 cup granulated sugar
  • 13 cup honey
  • 3 eggs
  • 34 cup cocoa powder, Dutch-processed
  • 1 tablespoon liqueur, whatever you like or 1 tablespoon use a flavoring like vanilla extract
  • 3 tablespoons cornstarch, diluted in 1/4 cup of cold water
  • 34 lb of marie cookie, cut in small squares (plain cookies, like animal crackers)
  • 1 handful pistachios (no need to toast the pistachios) or 1 almonds (no need to toast the pistachios) or 1 hazelnuts, toasted (no need to toast the pistachios)


  1. Cut the plain cookies with a knife or a rolling pin. Set aside in a large bowl.
  2. Place the sugar, honey and unsalted butter in a large pot; stir over low heat until the butter is melted and the sugar is dissolved (take out a teaspoon and rub two fingertips on the mixture to make sure it is not grainy). Add the cocoa powder and mix well to blend thoroughly.
  3. Cool the mixture a bit and when it is lukewarm, start introducing the eggs, one at a time as well as the liqueur, stirring constantly; when the mixture starts steaming, add the cornstarch mixture and stir for a minute till thick; if you notice that it curdles, no need to panic, drop the whole mixture in a blender and process until smooth, a couple of minutes. Done.
  4. Transfer the chocolate mixture into the bowl with the broken cookies and nuts (if using).
  5. When the mixture had cooled a bit, spread a large sheet of aluminum foil or plastic wrap on a work surface and spread the mixture on it, shaping it like a fat sausage. Enclose it tightly and place in the freezer for at least 6 hours.
  6. To serve, cover the entire salami with powdered sugar; tie up with kitchen twine; slice and serve. Keep the remainder in the freezer.

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