A quick and easy Christmas edible gift
When it comes to Christmas gifting, homemade always feels extra special. And if you’re short on time but still want something thoughtful, Chocolate Salami is one of those recipes that never lets you down.
It’s quick, easy, and ideal as a last-minute edible gift, but it’s just as perfect for slicing up and serving to visitors over the Christmas period. Pop it on a board with a cup of tea or coffee and it always goes down a treat.
Best of all, this is a recipe my two absolutely love helping me make. There’s no baking involved, which means little hands can get stuck in — crushing biscuits, mixing chocolate, and helping roll it up at the end. It’s messy, fun, and full of laughter… just the way Christmas baking should be.
Why You’ll Love This Chocolate Salami
- Quick and easy to make
- No-bake and fuss-free
- Perfect for last-minute Christmas gifting 🎄
- Great for slicing and serving to guests
- Fun for kids to help make
Wrapped in greaseproof paper and tied with string or ribbon, it looks beautiful and makes a lovely homemade gift for friends, neighbours, teachers, or hosts.
Perfect for Christmas
Whether you’re gifting it, sharing it with family, or keeping one in the fridge ready for visitors, chocolate salami is one of those recipes that feels festive without being complicated. It’s rich, chocolatey, and guaranteed to disappear quickly.
Make one to give and one to keep — I always do!
Don’t forget to tag @littleloucookies with all your Christmas bakes, makes, and edible gifts — I absolutely love seeing them. Comment below with you favourite last minute gift ideas!
Chocolate Salami
Equipment
Ingredients
- 300 g chocolate milk or dark – chopped or broken into pieces
- 125 g cream
- 75 g butter cubed
- 300 g digestive biscuits crushed
- 75 g shelled pistachios – or nuts of your choice hazelnut, almond, brazil nut
- 75 g dried cranberries – or dried fruit of your choice raisins, chopped dates, figs
- To decorate
- Icing sugar
- Festive twine
Instructions
- Melt the chocolate, cream and butter on a very low heat in a pot on the hob or in a dish in the microwave. Keep a close eye on it, stir often so the chocolate doesn’t burn.
- Crush the digestives in a bag with a rolling pin or in a processor. They need to be fairly fine and crumbly with some chunks.
- Once melted, take the chocolate off the heat and stir through the crushed biscuits, pistachios and dried cranberries.
- Leave the mix to cook for 5 minutes.
- Put 2 layers of clingfilm on the worktop, have them overlapping.
- Divide the mix evenly in 2.
- Scoop half onto the clingfilm, make it into a sausage shape. Roll up the mix, securing the ends to make a tight sausage shape – it can be long and thin or short and thick. It’s up to you.
- Wrap in tinfoil like a Christmas cracker. Repeat – then chill the salami in the fridge overnight.
- The next day unwrap them, dust in icing sugar and tie the string around it to make it look just like a salami.
- Put it in a cellophane bag, remove the air and tie a ribbon on it – Done.
- Storage: Good for a week at room temperature.Good for 2 weeks in the fridge.
- Suitable for freezing – up to 3 months – defrost overnight in an air tight container.
