Pistachio and White Chocolate Salami is a twist on the classic chocolate salami. Sweet chocolate salami is a traditional no-bake dessert that’s quick and easy to make. However, when you add pistachios and white chocolate, this treat reaches a whole new level. If you’re a pistachio lover like I am, this dessert is perfect for you!
Pistachios butter
For this recipe, you’ll need roasted, unsweetened pistachio butter. If you can’t find unsweetened pistachio butter, you can still use regular, but in that case, skip the powdered sugar in the recipe. You can either buy pre-made pistachio butter or make it yourself at home.
How to Make Pistachio Butter
- Start by sourcing raw, shelled pistachios. If you can only find pistachios with shells, you’ll need to shell them by hand first. Place the pistachios on a baking sheet and roast them in the oven at 160°C (325°F) for 5-8 minutes. Be careful not to let them burn; check regularly to ensure they don’t get too dark.
- Once roasted, rub the pistachios in a kitchen towel to remove the thin skin. Next, place the pistachios in a food processor and blend until smooth. It might take 10-15 minutes to achieve the desired creamy consistency, so be patient. Remember to pause occasionally to avoid overheating your processor.
The Cookie Base
I prefer using a mix of Lotus Biscoff and Petit-Beurre cookies. However, you can use any tea biscuits or cookies you have on hand. The key is to break them into small, uneven pieces that will give texture to the salami.
How to Make Pistachio and White Chocolate Salami
- Start by breaking the cookies into small pieces and roughly chopping some shelled, unsalted pistachios. Combine them in a bowl and set aside.
- Next, finely chop the white chocolate and melt it in a double boiler with coconut oil. Once the chocolate starts melting, remove it from the heat to avoid burning and clumping. If you’re using unsweetened pistachio butter, add powdered sugar at this stage, then stir in the pistachio butter until smooth.
- Pour the melted mixture over the cookie and pistachio pieces, mixing well to ensure everything is coated.
- For the next step, lay two pieces of plastic wrap on top of each other. Pour the mixture onto the wrap and shape it into a log, like a salami. I personally like to roll it inside a sushi mat to shape it. After rolling, I secure it with a rubber band to keep it together, then wrap it again in plastic wrap before placing it in the freezer.
- Leave it in the freezer for at least 2 hours until it sets.
- While the salami is chilling, finely chop more pistachios in a food processor. Once the salami is set, remove it from the freezer carefully unwrap it, and roll it in the chopped pistachios, ensuring it’s fully coated.
- Let it thaw for about 15 minutes before slicing it. This will make it easier to cut and help maintain its texture.
- Slice and enjoy this rich, nutty treat! This pistachio and white chocolate salami is a show-stopping dessert that’s both simple and luxurious.
Storage
You can store chocolate salami in the refrigerator for up to 2 weeks. Make sure it’s wrapped tightly in plastic wrap or stored in an airtight container to maintain its freshness. You can also freeze it for up to 2-3 months if you want to keep it longer. Just thaw it in the fridge before serving.
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Pistachio and White Chocolate Salami
Equipment
- 1 Double boiler
Ingredients
- 150 g White chocolate (5.3 oz)
- 3 tsp Powdered sugar
- 3 tbsp Coconut oil, cold pressed
- 70 grams pistachio butter (2.5 oz)
- 30 grams Pistachios peeled (1 oz) coarsely chopped
- 150 grams cookies (5.3 oz)
- 75 grams Finely chopped pistachios (2.6 oz), for coating
Instructions
- Break the cookies into small pieces and roughly chop some shelled, unsalted pistachios. Mix them in a bowl and set aside.
- Finely chop the white chocolate and melt it in a double boiler with coconut oil. Once the chocolate starts to melt, remove it from the heat to prevent burning. If using unsweetened pistachio butter, add powdered sugar now, then stir in the pistachio butter until smooth.
- Pour the melted chocolate mixture over the cookie and pistachio pieces. Mix well to coat everything.
- Lay two pieces of plastic wrap on top of each other. Pour the mixture onto the wrap and shape it into a log.
- For a better shape, roll it inside a sushi mat. Secure it with a rubber band, then wrap it again in plastic wrap.
- Place the wrapped salami in the freezer for at least 2 hours until it sets.
- While the salami is freezing, finely chop more pistachios. After the salami has set, carefully unwrap it and roll it in the chopped pistachios until fully coated.
- Let the salami thaw for about 15 minutes before slicing. This will make it easier to cut and help keep its texture.
- Slice and enjoy this rich, nutty treat. It’s a simple yet luxurious dessert that’s sure to impress!
Enjoy!
