Traditionally made with a splash of rum, this dessert is a favorite for the holidays or special gatherings in Croatia – but I think it deserves to be served year around. It is so fun to look at, but it also happens to be really delicious.
An additional feature of this recipe is that it is really versatile. The base of chocolate and butter can be customized with different nuts, dried fruits, or liqueurs to create different flavor profiles. Once chilled, it’s rolled in powdered sugar to resemble the marbled look of cured meats, a little weird, I know – but it is a true conversation-starter!
Because it is also easy to prepare and requires no baking at all, I honestly think it is almost the perfect host/hostess gift. Or, why not make it for yourself, slice it up and enjoy with coffee, tea, or a glass of dessert wine. 
How to Make Cokoladna Salama: Croatian Chocolate Salami
1. Melt the Chocolate and Butter
- In a heatproof bowl over a pot of simmering water (double boiler), melt the chocolate and butter, stirring occasionally until smooth. Alternatively, melt gently in the microwave in 20-second intervals, stirring between each.
2. Combine the Ingredients
- Remove from heat and quickly whisk in the egg yolks, stirring for about 1 minute to avoid scrambling.
- Add sugar, cocoa powder, salt, and rum. Mix well to fully incorporate.
- Stir in crushed cookies and almonds, ensuring an even distribution throughout the mixture.
3. Shape the Salami
- Let the mixture cool slightly until it becomes thick enough to handle.
- Lay out a sheet of parchment paper and spoon the mixture onto it.
- Roll into a log shape, using the parchment paper to help form a tight cylinder.
- Wrap in plastic wrap and twist the ends like a candy wrapper to hold the shape.
4. Chill Until Firm
- Refrigerate for at least 3 hours, or until fully set and firm to the touch.
5. Finish and Serve
- Unwrap and roll the chocolate salami in powdered sugar to give it the appearance of real salami.
- Slice into rounds and serve chilled or at room temperature.
101 Guide to Success
- Chocolate Quality: Use good-quality dark chocolate (at least 60% cocoa) for a rich flavor.
- Egg Safety: Since egg yolks are not fully cooked, use pasteurized eggs for food safety.
- Texture Variations: Add chopped hazelnuts, pistachios, or dried fruit for extra crunch.
- Shaping Trick: If the mixture is too soft to roll, refrigerate for 10 minutes before shaping.
- Storage: Store in the fridge for up to 1 week or freeze for up to a month.
Cokoladna Salama: Croatian Chocolate Salami
- Total Time: 15 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
Rich, decadent chocolate salami—no baking required!
Perfect for holidays or a special treat.
Ingredients
- 7 oz (200 g) dark chocolate, high quality
- 3 oz (100 g) unsalted butter
- 2 egg yolks
- 1 tbsp cocoa powder
- 1 tbsp sugar
- 2 tbsp dark rum
- 1 oz (40 g) almonds, crushed or roughly chopped
- 2 oz (60 g) cookies, crushed
- Pinch of salt
- Powdered sugar, for coating
Instructions
- Melt the chocolate and butter in a heatproof bowl over a pot of simmering water (double boiler), stirring occasionally until smooth. Alternatively, melt gently in the microwave in 20-second intervals, stirring between each.
- Remove from heat and quickly whisk in the egg yolks, stirring for about 1 minute to avoid scrambling. Add sugar, cocoa powder, salt, and rum. Mix well to fully incorporate. Stir in crushed cookies and almonds, ensuring an even distribution throughout the mixture.
- Let the mixture cool slightly until it becomes thick enough to handle. Lay out a sheet of parchment paper and spoon the mixture onto it. Roll into a log shape, using the parchment paper to help form a tight cylinder. Wrap in plastic wrap and twist the ends like a candy wrapper to hold the shape.
- Refrigerate for at least 3 hours, or until fully set and firm to the touch.
- Unwrap and roll the chocolate salami in powdered sugar to give it the appearance of real salami. Slice into rounds and serve chilled or at room temperature.
Notes
- For a less intense chocolate flavor, use semi-sweet chocolate instead of dark chocolate.
- To prevent the salami from cracking, ensure the chocolate mixture is completely cool before rolling.
- If you don’t have rum, substitute with a teaspoon of vanilla extract or coffee liqueur.
- Prep Time: 15 minutes
- Chilling Time: 3 hours
- Category: Dessert
- Method: No-Cook
- Cuisine: Croatian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25
- Sodium: 20
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Trans Fat: 0g
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 30
Frequently Asked Questions
Does Croatian chocolate salami actually contain meat?
No, despite the name it’s a no-bake dessert made from crushed biscuits, cocoa, butter, and sugar rolled into a log that resembles salami when sliced. The name comes entirely from its appearance.
What type of biscuits should I use for cokoladna salama?
Plain tea biscuits or petit beurre style cookies are traditional. You want something neutral and dry that will absorb the chocolate mixture without adding competing flavors.
How long does the chocolate salami need to chill before slicing?
At least 2 hours in the refrigerator, though overnight is better. The log needs to firm up fully so it slices cleanly without crumbling.
With all the issues of bird flu and salmonella in the US right now – is it possible to omit the eggs or use something else? (especially since they are not cooked) Thanks!
Yes, you can safely omit the eggs in Chocolate Salami, especially if you’re concerned about food safety. A common substitution is using a bit of milk or cream to bind the ingredients together. You could also incorporate a small amount of melted butter or even a splash of condensed milk, depending on how rich you want the texture to be. If you’re looking for a vegan option, plant-based milk can work as well. Just ensure you monitor the consistency so that the mixture holds together properly before shaping.
I had never heard of chocolate salami before, but when I saw the recipe I absolutely had to make it. Looked so awesome! And it didn’t disappoint, delicious, fun and fun to make as well. Great recipe, thanks a lot!
great recipe. what kind of flour do you use for strudel dough. do you use shortening or oil. what kind of cookies do you use.
I was served some chocolate salami by some dear Romanian friends of mine at Christmas this past year. What a wonderful treat, and as a gift, means so much, being homemade.
This looks amazing! I will attempt this at my next girls night in!
No problem! I used Petit Beurre, those are butter cookies, take a look at this link:
https://www.google.hr/search?q=petit+beurre&hl=en&sa=X&tbo=u&tbm=isch&source=univ&ei=koHTUIubOfP34QSglYCQBw&ved=0CDcQsAQ&biw=1037&bih=546
Thanks Tamara! One more question: what kind of cookies did you use?
Alina, I think this is a common holiday dessert in Eastern and Balkan Europe :)
Lily, you can omit alcohol, no need to add any other liquid
I’m allergic to alcohol. If I omit it, do I need to add back some liquid to keep the consistency? Thanks!
I grew up in Russia, and this delicious dessert was likewise a favorite with us. Except, we didn’t add rum :)