Decadently sweet and rich, this Biscoff White Chocolate Salami pairs creamy white chocolate ganache with crispy, caramelly Biscoff cookies, and warmly spiced cookie butter.
You have to try this easy recipe for white chocolate salami with Biscoff! You are going to fall in love with the amazing textures and flavors in this treat, and your family and friends will love it too.
What is a Chocolate Salami?
This no-bake candy dessert has origins in Italy and Portugal, and it’s a common holiday treat. It generally consists of chocolate blended with cream and butter to create a smooth ganache, with bits of cookies, sometimes nuts, and other things stirred in.
The mixture is formed into a log, similar to a sausage or a salami. When sliced, the pieces look like salami too!
If you love Italian desserts, go get my recipes for Tiramisu and Pizzelle Cookies next.
Why You’ll Love This Recipe
- No Bake Holiday Treat– You’re probably making Christmas cookies, so the oven has been working overtime! This recipe is made on the stovetop and in the fridge, so you can cool down for a bit.
- Biscoff Cookies and Cookie Butter – If you aren’t already obsessed with Lotus Biscoff Cookies, you are about to be! They have such an amazing flavor, rich and deep with notes of caramel, cinnamon, and butter. They go perfectly with sweet white chocolate.
- Step By Step Instructions – If you’ve never made chocolate salami before, this post will help you do it right, and give you tips and tricks along the way.
Be sure to try my Biscoff Cheesecake Bars too!
Key Ingredients In White Chocolate Salami
Here’s what you need to make this tasty Biscoff chocolate salami:
Complete list of ingredients and amounts can be found in the recipe card below.
- Biscoff Cookies: Lotus Biscoff cookies (or biscuits, depending on where you live) are the main texture ingredient in this recipe. Break them into pieces of various sizes, some small, some large.
- Cookie Butter: A spread made by crushing up Biscoff cookies is added to the chocolate salami too! Look for the creamy version of Biscoff rather than the crunchy one.
- White Chocolate Chips: I find that chips melt down perfectly for this recipe. You can also use pieces of white chocolate bar if you have them, but don’t make chocolate salami with candy melts or almond bark.
- Butter: Butter is stirred in to make the ganache extra rich.
- Cinnamon, Salt, Sugar, and Rum: These are the flavorings for Biscoff white chocolate salami. Rum is optional, but I highly recommend it.
- Heavy Cream: What we’re creating is basically a thick ganache. cream mixed with melted chocolate is the way to do that!
- Powdered Sugar: This is dusted over the salami before slicing. It kind of looks like the white layer on a traditional salami.
How To Make Biscoff White Chocolate Salami
- Break Up Cookies: In a large bowl, break down the cookies into various-sized chunks, ranging from crumbs to 1” pieces. Set aside.
- Prepare a Double Boiler: Prepare a double boiler or bain-marie (a small pot with a heat-safe bowl on top) by filling the lower part about ⅓ the way full with water. In the top portion of the double boiler or a bain-marie combine the sugar, salt, cinnamon, white chocolate chips, and heavy cream.
- Melt: Cook gently, stirring often until the chocolate is melted. Add the cubes of butter to the pan, a few at a time, stirring to combine.
- Keep Stirring! Use your whisk and keep stirring until the butter is fully incorporated. This part will take several minutes.
- Mix in the Cookies: Fold the white chocolate mixture into the bowl of crushed Biscoff cookies. Let this mixture rest until it becomes thick, almost holding shape, but not hardened yet.
- Use Plastic Wrap: Place a long piece of plastic wrap on the counter (roughly 24”), and scoop half of the mixture into a log shape on the plastic wrap.
- Add the Cookie Butter: Dollop the cookie butter over the chocolate mixture, then top with the remaining white chocolate.
- Wrap: Here’s the fun part! Fold one of the long sides of the plastic over the chocolate mixture. Then use the other sides as handles, to gently turn the log over little by little, twisting carefully to create a log. As you twist, the white chocolate will come together. Try not to add any air to the chocolate sausage as you go.
Tip!
- Be careful not to roll the chocolate salami too tightly, or it might burst! If that happens, just scrape the mixture out onto a new piece of plastic wrap and start over.
Recipe Tips
- Trust the process. It may seem like the butter will never incorporate into the mixture, but keep whisking, and it will! You may find it easier to remove the bowl from the double boiler to mix it on the counter. If your arm gets tired, feel free to switch to an electric mixer, on low speed.
- If you don’t have a double boiler, use a heat-safe boil placed over a saucepot filled with water. Be sure that the bottom of the bowl isn’t touching the water.
- Heavy duty plastic wrap works best in this recipe. The thinner stuff will break and tear more easily, making rolling up the log difficult.
- It’s ok if your cookie butter doesn’t stay in the center of the log. You can see it the photos that some of mine moved toward one edge after I rolled it up.
- To harden the log more quickly, place it in the freezer for about an hour.
- It’s best to add powdered sugar just before serving. If you do it ahead of time, it will melt into the chocolate and you won’t see it.
Storing Tips
Keep chocolate salami in the fridge. Stored in an airtight container, it can be kept for up to 2 weeks.
For longer storage, wrap first with plastic wrap, then with foil and store in the freezer for up to 1 month.
White Chocolate Salami with Biscoff is delicious eaten cold!
Holiday Dessert Ideas
Chocolate Salami is most often made at Christmastime. The holidays are the best time to make sweet treats in the kitchen, and I have a whole list of Christmas Cookies and Candies that you can make this year!
Here are a few of my favorites:
- Chocolate Crinkle Cookies
- Christmas Popcorn
- Christmas Tree Meringue Cookies
- Peppermint Chocolate Macarons
- Butterscotch Haystacks
- Christmas Layer Cake
If you’re looking for a holiday cocktail recipe, try my Christmas Vodka Cocktail, or make a spiked Peppermint Hot Chocolate.
More No Bake Treats
All No Bake Recipes →
FAQs
Yes! You can freeze chocolate salami, wrapped very well with plastic wrap and foil for up to a month.
Sure! Try adding in a quarter cup of chopped almonds or pecans.
It’s easier to slice when the roll is very cold. Use a sharp kitchen knife to create clean slices.
Now that you know how to make chocolate salami, you are unstoppable! Try changing up the recipe with different cookies, nuts, or flavorings. Be sure to Pin this recipe for later!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Biscoff White Chocolate Salami
Equipment
- double boiler
- Plastic wrap
Ingredients
- ¼ cup granulated sugar
- 2 tablespoons heavy whipping cream
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 16 oz white chocolate chips
- 6 tablespoons salted butter softened and cubed
- 2 tablespoons Rum optional but recommended
- 8 oz Biscoff cookies
- ¼ cup Biscoff Cookie Butter
- Powdered sugar for dusting
Instructions
- In a large bowl, break down the cookies into various sized chunks, ranging from crumbs to 1” pieces. Set aside.
- Prepare a double boiler or bain-marie (a small pot with a heat-safe bowl on top) by filling the lower part about ⅓ the way full with water. In the top portion of the double boiler or a bain-marie combine the sugar, salt, cinnamon, white chocolate chips, and heavy cream.
- While stirring often, melt the chocolate over medium heat. Add the cubes of butter to the melted chocolate mixture a couple cubes at a time
- Stir until the butter is fully incorporated. This may take several minutes of whisking to get the butter to fully incorporate into the white chocolate. Don’t worry if at first it feels like the butter is separating and isn’t mixing in, it will – just keep whisking. Once the butter has incorporated, you can remove from heat and whisk in the Rum. Set aside.
- Fold the white chocolate mixture into the bowl of crushed Biscoff cookies. Let this mixture rest until it becomes thick, almost holding shape, but not hardened yet.
- Place a long piece of plastic wrap on the counter (roughly 24 inches), and scoop half of the mixture into a log shape on the plastic wrap.
- Take small spoonfuls of the cookie butter and drop them all over the top of the log. Then scoop the remaining white chocolate mixture over the top of the cookie butter.
- Take one of the long edges of the plastic wrap and lift it up and over the log of white chocolate to meet the other long edge of the plastic wrap. Gently lay the plastic wrap onto the chocolate, trying to avoid air bubbles as much as possible, form the chocolate into a tighter log. Grab the open short ends of the plastic wrap and use as handles to roll the log on top of the long edge of plastic wrap. Continue the motion of lifting the salami up slightly and rolling it forward again, in the same direction every time. After a couple rolls the salami log will begin to tighten and form. (But not too tight, if you go too tight it will burst. If this happens, no worries, just scrape the chocolate out of the plastic and try again.) When it is nice and tight, set on a cookie sheet or cutting board with the seam side down and place in the fridge to chill for at least 3 hours.
- When you are ready to serve, take the log out of the fridge, unwrap, and dust with powdered sugar. Rub the powdered sugar onto the whole salami. Slice into ½” or preferred size slices and serve. If there are leftover slices, store them in an airtight container using parchment or wax paper between the layers.
Notes:
- Trust the process. It may seem like the butter will never incorporate into the mixture, but keep whisking, and it will!
- If you don’t have a double boiler, use a heat-safe boil placed over a saucepot filled with water. Be sure that the bottom of the bowl isn’t touching the water.
- Be careful not to roll the salami too tightly, or it might burst! If that happens, just scrape the mixture out and start over.
- To harden the log more quickly, place it in the freezer for about an hour.
- It’s best to add the powdered sugar just before serving.
- The number of slices you can make will depend on how thick your roll is, and how thin you like them.
- To Store: Keep the salami in the fridge for up to 2 weeks, or freeze and keep for up to 4 weeks.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Cj says
I’ve tried this recipe twice, and the butter just does not mix in?? gets worse the more you mix. any tips please?
Diana says
The most important thing to know for this recipe is that it takes several minutes of very vigorous mixing to get the butter to fully incorporate into the chocolate mixture. It’s possible that you just needed to keep going for a few more minutes. It might be helpful to use an electric mixer at a low-medium setting.