CHOCOLATE-PISTACHIO SALAMI RECIPE

CHOCOLATE-PISTACHIO SALAMI

makes 1 roll of salami | easy | 1 hr + 12 hr rest

if you’re looking for a dessert that’s as impressive as it is easy to make, this chocolate-pistachio salami is about to become your new favorite. don’t let the name fool you—there’s no actual meat involved here. instead, imagine a rich, chocolatey treat packed with crunchy pistachios, buttery shortbread chunks, and just the right amount of sweetness. it’s like the ultimate dessert mash-up: part truffle, part cookie, and 100% delicious.

what makes this recipe so special is how simple it is to pull together while still feeling totally fancy. melt some dark chocolate, stir in our OG Creamy Pistachio Spread, toss in toasted pistachios and cookie pieces, and roll it all into a log that looks just like a classic salami. after an overnight chill and a dusting of powdered sugar, you’ve got a dessert that slices beautifully and wows every time. perfect for dinner parties, gifting, or just treating yourself to something indulgent, this chocolate-pistachio salami is proof that desserts don’t have to be complicated to be unforgettable. ready to roll? let’s do it!

ingredients:

100g Pistakio OG Creamy pistachio spread
200g dark chocolate (70% cocoa), chopped
100ml butter
2 tbsp cocoa powder
50g powdered sugar, sifted
150g shortbread or biscoff cookies, roughly broken into small chunks
100g pistachios, toasted and roughly chopped
1 tsp vanilla extract
1/2 tsp salt
1/2 cup powdered sugar for dusting

instructions:

in a large heat proof bowl, melt butter and chocolate in 30 second increments.
to the melted mixture, add cocoa, powdered sugar, vanilla and salt and mix until no clumps remain, followed by your pistakio.
chop your pistachios + shortbread and add to your chocolate mixture.
transfer to the middle of a large piece of parchment and roll like a burrito. you can do an initial shape, pop it in the fridge to set for an hour and reshape by rolling on the counter lightly or wrapping the parchment tighter.
let set up completely, overnight is best, before unwrapping and coating in powdered sugar! rolling on the parchment helps the sugar stick. slice and enjoy!