Chocolate No-Bake Dessert (Chocolate Salami) – a delicious recipe with beurre, unsalted butter, cocoa, powdered sugar, milk, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Cut the biscuits and set aside.", "Melt the butter and place it in a large bowl. If it is too hot let it cool for a while.", "Add sugar, cocoa powder and milk. You can first use the half sugar and then add the rest little by little testing the sweetness.", "Add vanilla and stir the ingredients to unite.", "Slightly beat the egg whites and add them in the mixture.
2
Add biscuits and stir carefully (at this point you can also add the walnuts).
3
Add brandy and stir again.
4
Cover the bowl with a plastic wrap and put in the fridge for about 30'.", "Place the mixture along one side of a parchment paper (or plastic wrap). Wrap it pressing gently while rolling it to the other side, with the paper giving it a cylindrical shape about 3 inches in diameter.
5
Put the dessert in the fridge for a few hours.", "When you see that becomes quite compact, so that you can cut it into slices, then it is ready.
6
If you're in a hurry you can put the dessert in the deepfreeze for less time.", "Keep it in the fridge."]
556
kcal
Calories
48
g
Fat
31
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 ounces petit beurre or Rich tea biscuits into 1 to 1,5 inch pieces., 2/3 cup unsalted butter or light margarine slightly melted, 4 tablespoons unsweetened cocoa powder, 5 tablespoons powdered sugar, and more.
Yes, Chocolate No-Bake Dessert (Chocolate Salami) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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