A Sweet Slice of Memory
I first had this treat at my friend Rosa’s house. She called it “chocolate salami.” I laughed at the name. It looked like a real salami, rolled in snowy sugar. But one bite told the truth. It was pure, crumbly chocolate joy. I still laugh at that.
This no-bake slice matters because it brings people together. It is a conversation starter. It looks fancy but is so simple to make. Anyone can do it. What’s the funniest-named food you’ve ever tried?
Kitchen Magic, No Oven Needed
This recipe is all about mixing and chilling. You just melt chocolate with cream. Doesn’t that smell amazing? Then you stir in the goodies. Crunchy pistachios, chewy cherries, and soft ladyfinger pieces. It’s like making a sweet, chunky mud pie.
Fun fact: The ladyfingers in this recipe are called “savoiardi.” They are dry, sponge-like cookies. They help give our slice its perfect, firm texture. You let the dough rest in the fridge. The wait is the hardest part. But it lets all the flavors become friends.
Why The Little Things Count
Soaking the cherries in a little orange liqueur is a small step. But it makes a big difference. It plumps them up with a bright, fruity taste. This matters in cooking. Tiny touches create big flavor.
Toasting the pistachios is another tiny step. It wakes up their nutty taste. Just warm them in a dry pan for a few minutes. You’ll see them get shiny. You’ll smell their wonderful aroma. Do you have a favorite nut you like to toast?
The Joy of Shaping and Sharing
Rolling the dough in plastic wrap is fun. You get to shape your own log. Twist the ends tight. It feels like you’re wrapping a present. Because you are! A present for your future self.
The final roll in powdered sugar is the best part. It turns your log into a wintery wonder. It looks so pretty on a plate. This recipe matters because it is made for sharing. You slice it up and watch it disappear. Will you save the end slice for yourself, or give it away?
A Treat for Any Day
You don’t need a special occasion for this. It’s perfect for a rainy afternoon. Or when friends stop by unexpectedly. Keep the logs in your fridge. They are ready for a sweet moment anytime.
It teaches a good lesson, too. The best things don’t need to be complicated. Simple ingredients can make something magical. And a silly name can hide a delicious secret. What’s your favorite no-bake treat to make?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Dried cherries, chopped coarse | ½ cup | |
| Grand Marnier | 2 tablespoons | |
| Dried ladyfingers (savoiardi) | 4 ounces (113 grams) | Cut into 1⁄2-inch chunks |
| Semisweet or bittersweet chocolate chips | 1 cup (6 ounces/170 grams) | |
| Heavy cream | ⅓ cup | |
| Salt | Pinch | |
| Pistachios | ⅔ cup | Toasted |
| Confectioners’ sugar | ½ cup (2 ounces/57 grams) | For coating before serving |
My Chocolate Salami – A Sweet Little Secret
Hello, my dear. Come sit at the table. Let me tell you about my Chocolate Salami. It sounds funny, doesn’t it? No meat at all. It’s a sweet, no-bake slice from my old recipe box. I first made it for a bridge party decades ago. My friend Mabel thought it was real salami. I still laugh at that.
It’s just chocolate, biscuits, nuts, and cherries. You mix it all up and roll it into logs. It looks like a fancy salami when you slice it. Perfect for surprising people. The best part is you don’t even turn on the oven. Your hands do all the work. Doesn’t that sound like a lovely project for an afternoon?
Here is how we make our sweet secret. Follow these simple steps.
Step 1: First, we wake up the cherries. Put them in a bowl with the Grand Marnier. Warm it for just 30 seconds. Let them sit and get plump and happy. It makes the whole kitchen smell like oranges. While they rest, chop most of the ladyfingers into crumbs. Save a cup of the chunks for later. They give our salami a nice bite.
Step 2: Now for the chocolate. Melt the chips with the cream. Go slow and stir often. (My hard-learned tip: if you rush, the chocolate can get grainy. Gentle heat is best.) Once it’s smooth, stir in the salt and those fine crumbs. Doesn’t that smell amazing? Then add everything else—pistachios, cherry mix, and the saved ladyfinger chunks.
Step 3: Your dough will be thick and sticky. That’s good. Split it in half on big sheets of plastic wrap. Use the wrap to help you roll it into two logs. Twist the ends tight like a Christmas cracker. This part is a bit messy. I don’t mind a messy kitchen when something good is happening.
Step 4: Patience time. Pop the logs in the fridge for a few hours. They need to get firm. This is when the magic happens. They become sliceable. What’s your favorite no-bake treat to make? Share below! When they’re ready, roll them in powdered sugar. It looks like a dusting of snow. Slice and see your beautiful creation.
Cook Time: 3 hours (chilling)
Total Time: 3 hours 30 minutes
Yield: 2 logs (about 24 slices)
Category: Dessert, No-Bake
Let’s Mix It Up!
This recipe is like a friendly blank canvas. You can play with it. Use what you have or what you love. Here are three of my favorite twists.
Sunshine Swap: Use dried apricots instead of cherries. Skip the liqueur. Use orange juice. It’s bright and cheerful.
Cookie Monster’s Dream: Swap the ladyfingers for crushed chocolate wafer cookies. Use hazelnuts. It’s extra chocolatey and rich.
Fruity Fiesta: Try dried cranberries and chopped almonds. A dash of cinnamon makes it feel like the holidays.
Which one would you try first? Comment below!
Serving with a Smile
Presentation is half the fun. I like to arrange the slices on my grandmother’s china plate. They look so pretty. For a party, spear each slice with a little decorative pick. It keeps fingers clean.
What to serve with it? A cup of strong coffee is perfect. The bitterness balances the sweet. For a special night, a small glass of port wine is lovely. For the kids, a cold glass of milk is the classic choice. It’s a perfect match.
Which would you choose tonight? A cozy coffee or a glass of cold milk? Either way, enjoy every bite.
Keeping Your Chocolate Salami Perfect
This treat is best kept in the fridge. Wrap the logs tightly in plastic. They will stay fresh for three days. You can also freeze them for a month. Just wrap them in another layer of foil first.
Thaw frozen logs in the fridge overnight. This keeps the texture just right. I once left a log out too long. It became a soft, messy puddle! Batch cooking is wonderful here. Make a double batch and freeze one log. You will always have a sweet surprise ready.
Having a ready-made dessert matters. It turns a busy day into a special one. It means you are always prepared for guests. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Is your dough too sticky? Your hands might be warm. I remember when my dough stuck to everything. Just wet your hands with cold water. Then shape the log. It works like magic.
Is the log crumbling when you slice it? It needs more chilling time. Pop it back in the fridge for an hour. Is the chocolate seizing or looking grainy? You heated it too fast. Always melt chocolate gently at low power.
Fixing small problems builds your kitchen confidence. You learn that mistakes can be fixed. Getting the texture right matters most. It makes each bite smooth and delightful. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use gluten-free ladyfinger cookies or plain gluten-free biscuits.
Q: How far ahead can I make it? A: Perfect for making ahead. Make the logs up to three days before serving.
Q: What can I swap for Grand Marnier? A: Use orange juice. The cherries will still plump up nicely. *Fun fact: This treat is called “salami” because it looks like one when sliced!*
Q: Can I double the recipe? A: Absolutely. Just mix in a bigger bowl. You will have more gifts to share.
Q: Any optional tips? A: Roll the finished log in crushed nuts too. It adds a lovely crunch. Which tip will you try first?
From My Kitchen to Yours
I hope you love making this as much as I do. It is a recipe full of joy. Sharing it with family is the best part. My kitchen is always open for more stories.
I would love to hear about your baking adventures. Tell me all about it. Have you tried this recipe? Share your experience in the comments. Happy cooking!
—Grace Ellington.
No-Bake Chocolate Biscuit Slice
Description
A rich, no-bake dessert log combining chocolate, pistachios, cherries, and ladyfingers, rolled in powdered sugar to resemble a salami.
Ingredients
Instructions
- Combine cherries and Grand Marnier in small bowl and microwave until hot, about 30 seconds; let sit until cherries have softened and mixture is cool, about 15 minutes. Reserve 1 cup ladyfingers. Process remaining ladyfingers in food processor to fine crumbs, 15 to 20 seconds. (You should have about 3/4 cup.)
- Microwave chocolate chips and cream in medium bowl at 50 percent power, stirring frequently, until melted and smooth, 30 to 60 seconds. Add salt and ladyfinger crumbs and stir to combine. Add pistachios, reserved ladyfingers, and cherry mixture and stir until thick dough forms.
- Divide dough in half and place each half on large sheet of plastic wrap. Use plastic to roll each dough into tight 6-inch log, twisting ends well to secure. Refrigerate dough logs until firm, at least 3 hours. (Chilled dough can be stored in refrigerator for up to 3 days.)
- When ready to serve, place confectioners’ sugar in shallow dish. Unwrap dough logs and roll in sugar until well coated, brushing off excess. Cut each log into 1/2-inch-thick slices. Serve.
Notes
- For a non-alcoholic version, substitute the Grand Marnier with orange juice. Ensure the logs are wrapped tightly in plastic to hold their shape while chilling.