When I make chocolate biscuit salami, I usually choose a quiet afternoon because I need something quick that doesn't involve an oven and can be made even when I'm not in the mood for elaborate desserts. I love that it yields a large quantity, and I can slice it whenever I crave something sweet, without any further preparations. The recipe is simple, and you don't need complicated techniques.
Quick info
Total time: about 1 hour (plus cooling)
Preparation time: 30-40 minutes
Cooling time: at least 2-3 hours in the fridge, ideally overnight
Servings: 16-20 slices, depending on thickness
Difficulty: easy
Recipe type: no-bake dessert, quick dessert
Ingredients
1 kg plain biscuits (popular type or petit beurre)
300 g Turkish delight
200 g sugar
2 tablespoons cocoa
100 g raisins
rum essence (to taste)
vani... 1-2 packets, to preference)
200 g white and dark chocolate (together, not separately; you can use any combination)
1 liter water
3 tablespoons margarine
Preparation method
1. Break the biscuits into pieces not too small, about 1-2 cm, directly into a large bowl. Do not crush them; they need to remain in pieces so they don't turn into paste.
2. Cut the Turkish delight into small cubes. Add it over the biscuits, along with the raisins.
3. In a pot, bring 1 liter of water to a boil with the sugar. Stir until the sugar is completely dissolved. When it starts to boil, add the 2 tablespoons of cocoa, vanilla sugar, and margarine. Stir until the margarine is completely melted and the mixture is homogeneous.
4. Break the chocolate (both white and dark) into small pieces and add it to the hot syrup. Stir until completely melted. If needed, let it simmer for another 2-3 minutes on low heat, but stir frequently so it doesn't stick.
5. Remove the syrup from heat and let it cool for 10-15 minutes. When it is no longer hot to the touch, add the rum essence to taste (usually 1-2 teaspoons are enough).
6. Gradually pour the syrup over the biscuits with Turkish delight and raisins. Mix well with a spatula or by hand, but do not crush the biscuits. The mixture should be well combined but not completely soggy. If it seems too dry, add a bit more syrup. If it's too soft, add 2-3 broken biscuits.
7. Divide the mixture onto plastic wrap or baking paper and roll it tightly into a salami shape. Squeeze the ends well to achieve a compact cylinder.
8. Refrigerate for at least 2-3 hours, ideally overnight. Before serving, unwrap and slice with a sharp knife.
Why I make the recipe often
Because I don't have to use the oven and can use what I have in the pantry. It keeps well for a few days in the fridge, and the taste is familiar and suits any quick sweet snack.
Tips and variations
Tips
Mix the syrup gradually so that the biscuits don't soak too much.
Use plain biscuits, not too soft.
Let the mixture cool to set; don't skip this step.
Slice with a knife dipped in hot water to prevent sticking.
Substitutions
If you don't have margarine, butter works too, but the taste will be slightly different.
You can use only dark chocolate or only white, depending on what you have on hand.
Turkish delight can be omitted if you don't like it, but the texture will be simpler.
Variations
For those who want, chopped nuts or peanuts can be added, but they are not included in the original recipe.
You can adjust the amount of raisins or replace them with dried cranberries.
Serving ideas
It can be dusted with powdered sugar before serving.
It can be sliced thinly for coffee or as a snack between meals.
It can be packed for school or work.
Frequently asked questions
1. Can I use digestive biscuits or popular butter biscuits?
They can be used, but they will absorb the syrup faster and may be softer. I still recommend classic plain biscuits.
2. What do I do if I added too much syrup and the mixture is soft?
Add more broken biscuits and mix until the mixture binds and no longer drips.
3. Can I freeze the biscuit salami?
I do not recommend freezing, as the biscuits become too soft after thawing. It keeps well in the fridge.
4. What can I replace the Turkish delight with if I don't like it?
You can omit it altogether or use candied fruits, but the texture and taste will be different.
5. Is gelatin or other additives needed to bind?
No, the mixture binds well only with the syrup and melted chocolate.
Nutritional values
Estimate for one slice (out of 20 slices): about 190 kcal
Carbohydrates: 32 g
Fats: 6 g
Proteins: 2 g
Values are approximate and may vary depending on the biscuits or chocolate used.
Storage and reheating
Biscuit salami can be stored in the fridge, wrapped, for up to 5-6 days. No reheating is needed. Cut directly from the fridge; it stays firm. If left too long at room temperature, it may become soft. I do not recommend storing in the freezer.
Quick info
Total time: about 1 hour (plus cooling)
Preparation time: 30-40 minutes
Cooling time: at least 2-3 hours in the fridge, ideally overnight
Servings: 16-20 slices, depending on thickness
Difficulty: easy
Recipe type: no-bake dessert, quick dessert
Ingredients
1 kg plain biscuits (popular type or petit beurre)
300 g Turkish delight
200 g sugar
2 tablespoons cocoa
100 g raisins
rum essence (to taste)
vani... 1-2 packets, to preference)
200 g white and dark chocolate (together, not separately; you can use any combination)
1 liter water
3 tablespoons margarine
Preparation method
1. Break the biscuits into pieces not too small, about 1-2 cm, directly into a large bowl. Do not crush them; they need to remain in pieces so they don't turn into paste.
2. Cut the Turkish delight into small cubes. Add it over the biscuits, along with the raisins.
3. In a pot, bring 1 liter of water to a boil with the sugar. Stir until the sugar is completely dissolved. When it starts to boil, add the 2 tablespoons of cocoa, vanilla sugar, and margarine. Stir until the margarine is completely melted and the mixture is homogeneous.
4. Break the chocolate (both white and dark) into small pieces and add it to the hot syrup. Stir until completely melted. If needed, let it simmer for another 2-3 minutes on low heat, but stir frequently so it doesn't stick.
5. Remove the syrup from heat and let it cool for 10-15 minutes. When it is no longer hot to the touch, add the rum essence to taste (usually 1-2 teaspoons are enough).
6. Gradually pour the syrup over the biscuits with Turkish delight and raisins. Mix well with a spatula or by hand, but do not crush the biscuits. The mixture should be well combined but not completely soggy. If it seems too dry, add a bit more syrup. If it's too soft, add 2-3 broken biscuits.
7. Divide the mixture onto plastic wrap or baking paper and roll it tightly into a salami shape. Squeeze the ends well to achieve a compact cylinder.
8. Refrigerate for at least 2-3 hours, ideally overnight. Before serving, unwrap and slice with a sharp knife.
Why I make the recipe often
Because I don't have to use the oven and can use what I have in the pantry. It keeps well for a few days in the fridge, and the taste is familiar and suits any quick sweet snack.
Tips and variations
Tips
Mix the syrup gradually so that the biscuits don't soak too much.
Use plain biscuits, not too soft.
Let the mixture cool to set; don't skip this step.
Slice with a knife dipped in hot water to prevent sticking.
Substitutions
If you don't have margarine, butter works too, but the taste will be slightly different.
You can use only dark chocolate or only white, depending on what you have on hand.
Turkish delight can be omitted if you don't like it, but the texture will be simpler.
Variations
For those who want, chopped nuts or peanuts can be added, but they are not included in the original recipe.
You can adjust the amount of raisins or replace them with dried cranberries.
Serving ideas
It can be dusted with powdered sugar before serving.
It can be sliced thinly for coffee or as a snack between meals.
It can be packed for school or work.
Frequently asked questions
1. Can I use digestive biscuits or popular butter biscuits?
They can be used, but they will absorb the syrup faster and may be softer. I still recommend classic plain biscuits.
2. What do I do if I added too much syrup and the mixture is soft?
Add more broken biscuits and mix until the mixture binds and no longer drips.
3. Can I freeze the biscuit salami?
I do not recommend freezing, as the biscuits become too soft after thawing. It keeps well in the fridge.
4. What can I replace the Turkish delight with if I don't like it?
You can omit it altogether or use candied fruits, but the texture and taste will be different.
5. Is gelatin or other additives needed to bind?
No, the mixture binds well only with the syrup and melted chocolate.
Nutritional values
Estimate for one slice (out of 20 slices): about 190 kcal
Carbohydrates: 32 g
Fats: 6 g
Proteins: 2 g
Values are approximate and may vary depending on the biscuits or chocolate used.
Storage and reheating
Biscuit salami can be stored in the fridge, wrapped, for up to 5-6 days. No reheating is needed. Cut directly from the fridge; it stays firm. If left too long at room temperature, it may become soft. I do not recommend storing in the freezer.