The perfect summertime treat, this no-bake Hazelnut-Pistachio-Chocolate Salami recipe is a chocolate lover’s dream. Cool and cocoa-rich, our version is chock-full of roughly crushed biscuits (cookies), roasted hazelnuts and pistachios, chocolate hazelnut spread, and even a spritz of fresh orange zest and juice for a citrusy kick.
Hazelnut-Pistachio-Chocolate Salami
Makes 10 to 14 servings
Ingredients
- 7 ounces (198 grams) digestive biscuits, roughly crushed (about 2¼ cups)
- ½ cup (66 grams) chopped roasted unsalted hazelnuts
- ⅓ cup (47 grams) chopped roasted salted pistachios
- 6 ounces (170 grams) 72% cacao dark chocolate*, chopped (about 1 cup)
- 2 ounces (57 grams) 31% cacao milk chocolate*, chopped (about ⅓ cup)
- ⅓ cup (102 grams) chocolate hazelnut spread*
- ⅓ cup (80 grams) whole milk, room temperature
- 2 tablespoons (28 grams) unsalted butter, melted
- ¼ teaspoon orange zest
- 1½ tablespoons (22.5 grams) fresh orange juice
- 1 tablespoon (7 grams) confectioners’ sugar, sifted, plus more for dusting
- 1 teaspoon (6 grams) vanilla bean paste
- ¼ teaspoon kosher salt
Instructions
- In a large bowl, stir together biscuits, hazelnuts, and pistachios.
- In the top of a double boiler, combine chocolates. Cook over simmering water, stirring occasionally, until melted and smooth. Remove from heat. Whisk in chocolate hazelnut spread, milk, melted butter, orange zest and juice, confectioners’ sugar, vanilla bean paste, and salt. Add chocolate mixture to biscuit mixture, stirring until well combined.
- Spoon half of biscuit mixture onto a sheet of plastic wrap, and shape into a compact, rough 9×2-inch log. Wrap in plastic wrap, smoothing, reshaping, and rewrapping log as needed to minimize air pockets or divots in surface; while holding ends of plastic wrap, roll log over work surface, creating a more rounded shape. Repeat with remaining half of biscuit mixture. Refrigerate until firm, at least 3 hours.
- Unwrap logs; dust on all sides with confectioners’ sugar, shaking off excess. Using a serrated knife, cut logs into ¼-inch-thick slices. (See Note.)
Notes
*We used Ghiradelli 72% Intense Dark Chocolate, Lindt Classic Recipe Milk Chocolate, and Nutella.
Note: For easier slicing, especially for logs refrigerated for longer periods of time, et stand at room temperature for 30 to 40 minutes before slicing.
Note: For easier slicing, especially for logs refrigerated for longer periods of time, et stand at room temperature for 30 to 40 minutes before slicing.
