I have made chocolate biscuit salami so many times that I already know the steps by heart without looking at the recipe. It’s the dessert I prepare when I need something quick, no-bake, and with ingredients I already have in the cupboard. When I run out of eggs or don’t feel like making complicated layers, I opt for this version with cocoa and Turkish delight – it goes well with any weekend meal or when unexpected guests arrive.
Quick Info
Total time: about 40 minutes (plus cooling)
Preparation time: 30 minutes
Cooking time: no baking required
Servings: 10-12 slices (depending on thickness)
Difficulty: easy
Recipe type: quick dessert, no-bake, suitable for any occasion
Ingredients
500 g plain biscuits
400 g Turkish delight
half a pack of butter (about 100-125 g, depending on the pack)
half a pack of cocoa (about 50 g, if the pack is 100 g)
250 ml water
coconut for the outside
walnuts (optional, for mixing or decoration)
Preparation method
1. Break the biscuits into suitable pieces, not too small, so that the texture is felt. It’s easier if you put them in a bag and crush them by hand.
2. Cut the Turkish delight into small cubes. They don’t have to be perfect, it’s important that they are somewhat equal so they distribute well in the mixture.
3. Melt the butter in a pot over low heat. As soon as it melts, add the cocoa and mix until smooth.
4. Pour the 250 ml of water over the butter and cocoa. Mix well to avoid lumps.
5. Combine the liquid sauce with the biscuits and Turkish delight. Mix gently with a large spoon or directly with your hands (it’s faster and you can see better how it binds).
6. If you want to add walnuts, you can do so now, chopping them roughly. It’s not mandatory, but it adds a good flavor.
7. On a plastic wrap or baking paper, sprinkle a thin layer of coconut. Place the mixture on top and shape it into a salami by rolling it tightly.
8. Roll the edges well so it doesn’t come apart. You can completely coat it in coconut or just sprinkle a little on top, according to preference.
9. Refrigerate for at least 3-4 hours to firm up. I often leave it overnight.
10. Cut into slices with a thin-bladed knife to avoid crumbling.
Why I make this recipe often
It’s the dessert I can improvise without making mistakes. It doesn’t take much time, has no complicated steps, and is easy to adapt based on what I have in the cupboard. It keeps well for a few days, so I can make a double batch without worry. For family or guests, it’s a classic and handy treat.
Tips and variations
Tips
Tightly wrapped foil helps maintain its round shape. If you want it to be more uniform, press gently on the mixture when rolling it.
If the biscuits are too dry or the mixture seems crumbly, you can add 1-2 tablespoons of extra water.
It’s easier to cut if it has been in the fridge for at least a few hours.
Substitutes
Butter can be replaced with margarine if you want a vegan option.
If you don’t have Turkish delight, you can use just walnuts, raisins, or dried fruits, but the taste and texture will be different.
Classic cocoa works best; I do not recommend instant chocolate powder.
Variations
You can add rum essence if you want a stronger flavor.
The roll can also be rolled in ground walnuts, not just coconut.
If you don’t have walnuts, you can skip them; the recipe works very well without.
Serving ideas
Cut into thin slices directly from the fridge.
You can place a few pieces on a plate alongside other desserts, on a platter.
It goes well with a simple coffee or tea.
Frequently asked questions
1. What kind of biscuits are suitable?
I use plain, not overly sweet biscuits. Petit Beurre biscuits are the most suitable here.
2. Can I eliminate the Turkish delight?
Yes, but then increase the amount of biscuits or add walnuts so the mixture doesn’t remain too soft.
3. What can I coat the salami with if I don’t have coconut?
Ground walnuts or crushed biscuits. You can also leave it plain, without anything on the outside.
4. What do I do if the mixture doesn’t bind?
Gradually add a little water or milk while mixing until a paste forms that can be shaped.
5. Is it mandatory to leave it in the fridge overnight?
No, but it’s good to let it chill for at least 3-4 hours. This way, it cuts better and firms up.
Nutritional values
Approximately, one slice (out of 12) has about 230-250 kcal. Carbohydrates: 35 g, fats: 8 g, proteins: 2 g. The values vary depending on how thick you cut the slices and whether or not you add extra walnuts. It’s a dense dessert with quite a bit of sugar from the biscuits and Turkish delight.
Storage and reheating
It keeps well in the fridge, wrapped, for 4-5 days without problems. It should not be reheated. For good consistency, cut it while it’s still cold. If it lasts longer, you can portion it and keep it in a sealed container.
Quick Info
Total time: about 40 minutes (plus cooling)
Preparation time: 30 minutes
Cooking time: no baking required
Servings: 10-12 slices (depending on thickness)
Difficulty: easy
Recipe type: quick dessert, no-bake, suitable for any occasion
Ingredients
500 g plain biscuits
400 g Turkish delight
half a pack of butter (about 100-125 g, depending on the pack)
half a pack of cocoa (about 50 g, if the pack is 100 g)
250 ml water
coconut for the outside
walnuts (optional, for mixing or decoration)
Preparation method
1. Break the biscuits into suitable pieces, not too small, so that the texture is felt. It’s easier if you put them in a bag and crush them by hand.
2. Cut the Turkish delight into small cubes. They don’t have to be perfect, it’s important that they are somewhat equal so they distribute well in the mixture.
3. Melt the butter in a pot over low heat. As soon as it melts, add the cocoa and mix until smooth.
4. Pour the 250 ml of water over the butter and cocoa. Mix well to avoid lumps.
5. Combine the liquid sauce with the biscuits and Turkish delight. Mix gently with a large spoon or directly with your hands (it’s faster and you can see better how it binds).
6. If you want to add walnuts, you can do so now, chopping them roughly. It’s not mandatory, but it adds a good flavor.
7. On a plastic wrap or baking paper, sprinkle a thin layer of coconut. Place the mixture on top and shape it into a salami by rolling it tightly.
8. Roll the edges well so it doesn’t come apart. You can completely coat it in coconut or just sprinkle a little on top, according to preference.
9. Refrigerate for at least 3-4 hours to firm up. I often leave it overnight.
10. Cut into slices with a thin-bladed knife to avoid crumbling.
Why I make this recipe often
It’s the dessert I can improvise without making mistakes. It doesn’t take much time, has no complicated steps, and is easy to adapt based on what I have in the cupboard. It keeps well for a few days, so I can make a double batch without worry. For family or guests, it’s a classic and handy treat.
Tips and variations
Tips
Tightly wrapped foil helps maintain its round shape. If you want it to be more uniform, press gently on the mixture when rolling it.
If the biscuits are too dry or the mixture seems crumbly, you can add 1-2 tablespoons of extra water.
It’s easier to cut if it has been in the fridge for at least a few hours.
Substitutes
Butter can be replaced with margarine if you want a vegan option.
If you don’t have Turkish delight, you can use just walnuts, raisins, or dried fruits, but the taste and texture will be different.
Classic cocoa works best; I do not recommend instant chocolate powder.
Variations
You can add rum essence if you want a stronger flavor.
The roll can also be rolled in ground walnuts, not just coconut.
If you don’t have walnuts, you can skip them; the recipe works very well without.
Serving ideas
Cut into thin slices directly from the fridge.
You can place a few pieces on a plate alongside other desserts, on a platter.
It goes well with a simple coffee or tea.
Frequently asked questions
1. What kind of biscuits are suitable?
I use plain, not overly sweet biscuits. Petit Beurre biscuits are the most suitable here.
2. Can I eliminate the Turkish delight?
Yes, but then increase the amount of biscuits or add walnuts so the mixture doesn’t remain too soft.
3. What can I coat the salami with if I don’t have coconut?
Ground walnuts or crushed biscuits. You can also leave it plain, without anything on the outside.
4. What do I do if the mixture doesn’t bind?
Gradually add a little water or milk while mixing until a paste forms that can be shaped.
5. Is it mandatory to leave it in the fridge overnight?
No, but it’s good to let it chill for at least 3-4 hours. This way, it cuts better and firms up.
Nutritional values
Approximately, one slice (out of 12) has about 230-250 kcal. Carbohydrates: 35 g, fats: 8 g, proteins: 2 g. The values vary depending on how thick you cut the slices and whether or not you add extra walnuts. It’s a dense dessert with quite a bit of sugar from the biscuits and Turkish delight.
Storage and reheating
It keeps well in the fridge, wrapped, for 4-5 days without problems. It should not be reheated. For good consistency, cut it while it’s still cold. If it lasts longer, you can portion it and keep it in a sealed container.