Prosecco chocolate salami

Prosecco chocolate salami

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(2 ratings)

Prep: 35 mins Cook: 5 mins Plus overnight chilling

More effort

Serves 12
Get creative with this grown-up, rocky road chocolate biscuit bar - mix Italian sparkling wine, shortbread, fruit and nuts then roll into a sausage

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal541
  • fat39g
  • saturates17g
  • carbs40g
  • sugars34g
  • fibre3g
  • protein8g
  • salt0.5g
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  • 200g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g golden caster sugar
  • 4 large egg
  • 2 tbsp cocoa powder
  • 50ml Prosecco (or any other sparkling wine)



    Bubbling Prosecco is now one of the UK’s most popular alcoholic drinks. Not all varieties…

  • large pinch of sea salt
  • 250g 70% dark chocolate
  • 140g shortbread biscuit (lemon if you can get it), roughly crushed
  • 100g blanched almond, roughly chopped
  • 75g macadamia nut, roughly chopped
  • 75g walnut piece, roughly chopped
  • 140g mix of dried figs, prunes & cranberry, roughly chopped


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • icing sugar, for dusting


  1. Cream the butter and sugar together using an electric whisk until really light and fluffy. Add the eggs one at a time and beat well between each addition. Don’t worry if the mix has curdled slightly, it will come together again when you add the other ingredients. Mix in the cocoa powder, Prosecco and sea salt.

  2. Put the chocolate in a heatproof bowl over a pan of simmering water and turn off the heat. Leave to melt slowly, stirring now and then, until silky smooth. Remove the bowl and leave to cool slightly, about 5 mins. Beat the chocolate into the egg mixture until fully incorporated. Fold through the biscuits, nuts and dried fruit.

  3. Put a large double layer of cling film on a clean work surface that has been wiped with a damp cloth (this will help the film to stick). Spoon the chocolate mix into the centre of the film – you need a rough sausage shape about 30cm long. Wrap the sausage in the cling film, pushing against the work surface to make it quite tight. Once completely covered, hold the ends of the cling film and roll the salami as if it were a rolling pin to help tighten the wrap. Tie the ends into a knot, then chill for at least 8 hrs, preferably overnight.

  4. When ready to serve, unwrap the cold salami and, if you want to decorate, tie loosely with string. Dust generously with icing sugar. Place on a board in the middle of the table and cut into thick slices to share. Keep leftovers (if there are any!) chilled.

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Comments (1)

laonie's picture

I live in Qld, Australia and this recipe proved hopeless in our vile summer climate. The texture is quite open and light due to the 4 eggs and all that butter. I froze it (and our home is air conditioned) but the instant I served it, it started to melt with ferocious speed. Before it had even been passed around the guests it was a puddle.

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