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Cherry Amaretto Chocolate Salami

Cherry Amaretto Chocolate Salami

A traditional Italian dessert, this Cherry Amaretto Chocolate Salami is studded with pistachios, crushed amaretto cookies and drunken amaretto soaked cherries.
Course Dessert
Cuisine Italian
Servings 2 dozen slices
Author Marisa


  • 2 tablespoons Amaretto liqueur or substitute with orange juice
  • 1/2 cup dried cherries
  • 340 grams 70% dark chocolate you can also use semi-sweet chocolate
  • 1/2 cup unsalted butter
  • 1 cup pistachios roughly chopped
  • 100 grams amaretto cookies crushed into small pieces (roughly 1 cup, crushed)
  • 1/3 cup of icing sugar for rolling the salami


  • Heat the amaretto liquor in a small microwave safe bowl for about 15 seconds.
  • Remove from the microwave and stir in the dried cherries then set aside to allow the cherries to plump and soften for about 15 minutes.
  • Meanwhile, fill a saucepan with about an inch of water and bring to a low simmer.
  • Roughly chop the chocolate and place the chocolate alongside the butter in a heat proof bowl and place the bowl over the saucepan. (make sure to use a bowl slightly bigger then the saucepan so that it does not touch the simmering water)
  • Stir occasionally while the chocolate and butter melt.
  • As the chocolate melts, drain the cherries and chop into small pieces.
  • Once the chocolate and butter has melted remove the bowl from the heat.
  • Stir in the pistachios, crushed cookies and chopped cherries into the chocolate mixture.
  • Divide the mixture evenly onto 2 sheets of waxed paper.
  • Fold one end of the waxed paper over while rolling and shaping into logs of about 2 inches in diameter.
  • Twist ends like a candy wrapper.
  • Wrap the rolls in aluminum foil and chill for 15 minutes.
  • Remove from the fridge and keeping the salami in the foil, roll and shape the logs while compressing it slightly to release any air bubbles.
  • Return the logs to the fridge and chill for 2 hours.
  • Unwrap the logs and roll them in the icing sugar, rolling to coat all over.
  • String up the salami with kitchen twine if you wish or simply slice into 1/4 slices and serve.
  • Store in an airtight container, in a cool and dry place.