No oven? No problem! This Chocolate Biscuit Roll is the answer to your no-bake dessert dreams. With just a handful of simple ingredients and a few minutes of your time, you can create a stunning dessert that looks as impressive as it tastes. It's perfect for beginner bakers or anyone looking for a quick and delicious treat.
Chocolate Biscuit Roll, or "Salam de Biscuiti," is particularly popular in Romania during the winter holidays, especially Christmas and New Year's. Its festive appearance, with the coconut coating resembling snow, and its rich, indulgent flavour make it a perfect treat for sharing and celebrating. The no-bake aspect also makes it convenient during the busy holiday season.
Beyond holidays, the chocolate salami is a beloved treat in Romania throughout the year. Its simplicity and versatility make it suitable for various occasions, from casual gatherings to afternoon snacks. It's also a popular dessert to pack in lunchboxes or enjoy as a sweet pick-me-up.
I make this chocolate dessert quite often, for its simplicity and taste. It's easy like my homemade chocolate or chocolate loaf cake, and I recommend you try it too. It's worth it!
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Ingredients
The beauty of this Romanian dessert lies not just in its taste but also in its accessibility. The ingredients are simple, readily available, and come together to create a symphony of flavours and textures.
- Double Cream (200g): This provides the rich, creamy base for the chocolate sauce, ensuring a smooth and velvety texture. The high fat content also contributes to the dessert's decadent feel.
- Unsalted Butter (100g): Butter adds another layer of richness and helps to create a luscious, melt-in-your-mouth experience. Using unsalted butter allows you to control the overall sweetness of the dessert.
- Sugar (100g): Sugar provides the necessary sweetness to balance the bitterness of the chocolate and create a harmonious flavour profile.
- Black Chocolate (100g): The star of the show! Black chocolate lends its deep, intense flavour to the dessert. The higher the cocoa percentage, the more intense the chocolate flavour will be.
- Biscuits (200g): These provide the crunch and texture contrast to the creamy chocolate filling. Use any type of biscuit you like, such as digestive biscuits, tea biscuits, or even graham crackers. The amount will vary depending on the size and type of biscuit you choose.
- Raisins (70g): I like to add them for extra sweetness and a different, softer texture. But if you don't like them, don't use them.
- Rum Essence (1 tsp): This adds a subtle warmth and complexity to the flavour profile. If you don't have rum essence, you can use a tablespoon of rum or omit it altogether.
- Desiccated Coconut: This provides a delightful coating for the finished roll, adding a touch of sweetness and a contrasting texture to the smooth chocolate.
How to Make the Chocolate Biscuit Roll?
Creating this delightful Romanian dessert is a breeze, even for novice bakers. Let's delve into the process of making the Chocolate Biscuit Roll.
Prepare the Chocolate Sauce
In a saucepan, gently heat the double cream over low heat until it's warm but not simmering. Add the unsalted butter and sugar, stirring continuously until they melt and the sugar dissolves completely into the cream.
Break the black chocolate into pieces and add them to the saucepan. Keep stirring until the chocolate melts and the mixture becomes smooth and glossy. Remove from heat and set aside.
Combine With the Biscuits
In a large bowl, break the biscuits into small pieces. You can do this by hand or place them in a sealed bag and gently crush them with a rolling pin. Aim for a mix of fine crumbs and slightly larger chunks for texture.
Also now put the raisins in the bowl on top of the biscuits.
Pour the warm chocolate sauce over the broken biscuits. Add the rum essence and mix thoroughly until all the biscuit pieces are evenly coated in the chocolatey goodness.
Let the mixture cool slightly for about 20 minutes, allowing it to thicken a bit.
Shape and Chill
Lay a sheet of plastic wrap on a clean, flat surface. Spoon the biscuit mixture onto the plastic wrap, shaping it into a log or salami shape. You can make it as thick or thin as you like.
Roll the plastic wrap tightly around the log, ensuring there are no air pockets. Twist the ends of the plastic wrap to secure the shape.
Place the wrapped log in the refrigerator and chill for at least 4 hours, preferably overnight, to allow it to firm up completely.
Coat and Serve
Once chilled, unwrap the log and roll it in desiccated coconut until it's evenly coated. You can press the coconut gently to ensure it adheres well.
Using a sharp knife, slice the Chocolate Biscuit Roll into rounds. Arrange the slices on a plate and serve.
This was my delicious Chocolate Biscuit Roll recipe. As you can see, it's very quick and easy to make, even for those without cooking experience.
Test
If you don't have or don't like desiccated coconut, you can try one of the following options:
- Chopped Nuts: Use chopped almonds, hazelnuts, or pistachios for a crunchy coating and added flavour.
- Cocoa Powder: Roll the log in unsweetened cocoa powder for a more intense chocolate experience.
- Crushed Cookies or Pretzels: Add a playful touch by rolling the log in crushed cookies or pretzels.
Substitutions
Here are some substitutions you can make in the Chocolate Biscuit Roll recipe, depending on your dietary restrictions, preferences, or what you have on hand:
For the Black Chocolate:
- Milk Chocolate or Semi-Sweet Chocolate: These can be used if you prefer a milder chocolate flavour. Keep in mind that the sweetness level of the dessert will increase.
- Cocoa Powder + Additional Fat: If you don't have chocolate bars, you can use unsweetened cocoa powder combined with some additional butter or coconut oil. You'll need to adjust the sugar amount accordingly.
For the Biscuits:
- Graham Crackers: These are a good substitute, especially if you prefer a slightly sweeter base.
- Shortbread Cookies: These can add a buttery flavor and crumbly texture.
- Gluten-Free Biscuits: Use gluten-free biscuits if needed.
How to Serve the Roll?
The most straightforward and elegant way is to slice the roll into 1-inch thick rounds and arrange them on a platter or individual plates. For a touch of visual appeal, dust the slices with a light coating of powdered sugar or cocoa powder just before serving.
Variations
Here are some enticing variations on the classic Chocolate Biscuit Roll (Salam de Biscuiti) to try your taste buds and spark your culinary creativity:
- Orange Zest Delight: Add the finely grated zest of one orange to the chocolate sauce for a bright, citrusy kick that complements the rich chocolate beautifully.
- Coffee Kick: Stir in a tablespoon of instant coffee powder or espresso powder to the chocolate sauce for a subtle coffee flavour that enhances the depth of the chocolate.
- Nutty Crunch: Fold in a handful of chopped nuts, such as almonds, hazelnuts, or pistachios, to the biscuit mixture before shaping the log. This adds a delightful crunch and extra flavour dimension.
- Fruity Fusion: Incorporate dried fruits, like cranberries, cherries, or apricots, into the biscuit mixture for a burst of sweetness and chewiness.
How to Store the Biscuit Salami?
The Chocolate Biscuit Roll, or Salam de Biscuiti, is a wonderful make-ahead dessert that stores well, allowing you to enjoy it for days after preparing it.
Avoid storing at room temperature for extended periods, especially in warm weather, as the chocolate may soften or melt. If you notice any signs of spoilage, such as an off smell or mold, discard the dessert immediately.
I keep the biscuit salami in the fridge. But for this first wrap the finished log tightly in plastic wrap or aluminum foil to prevent it from drying out or absorbing odors from the refrigerator.
When stored properly in the refrigerator, the Chocolate Biscuit Roll can last for up to 5-7 days.
Top Tip
For cleaner slices: If you want perfectly clean slices, chill the log in the freezer for about 30 minutes before slicing. This will help it firm up even more.
FAQ
In the context of my recipe, where biscuits are crushed and combined with chocolate, the English would most likely call them "cookies."
In the UK, "biscuits" typically refer to what Americans would consider cookies: sweet, baked treats that are often enjoyed with tea.
Chocolate Salami, also known as Salame di Cioccolato in Italy or Salam de Biscuiti in Romania, is a delightful no-bake dessert that cleverly mimics the appearance of salami. Despite its name, it contains no meat!
The exact origins of Biscuit Salami (or Chocolate Salami) are a bit murky, but it's widely believed to have roots in both Italy and Portugal. From these countries, the dessert's popularity spread across Europe and beyond, with variations and adaptations emerging in different regions.
Related
Looking for other easy dessert recipes like this? Try these:
Chocolate Biscuit Roll
Equipment
- 1 Saucepan
- 1 bowl
- 1 wrapping foil
Ingredients
- 200 g double cream
- 100 g butter unsalted
- 100 g sugar granulated
- 100 g black chocolate min 70 % cocoa
- 200 g biscuit simple
- 70 g raisins
- 1 teaspoon rum essence
- 2 tablespoon desiccated coconut
Instructions
- In a saucepan, heat the double cream over low heat until it's warm but not simmering. Add the butter and sugar, stirring continuously until they melt and the sugar dissolves completely into the cream.
- Break the chocolate into pieces and add them to the saucepan. Keep stirring until the chocolate melts. Remove from heat and set aside.
- In a bowl, break the biscuits into small pieces. Also now put the raisins in the bowl on top of the biscuits.
- Pour the warm chocolate sauce over the broken biscuits. Add the rum essence and mix thoroughly until all the biscuit pieces are evenly coated in the chocolate sauce.
- Let the mixture cool slightly for about 20 minutes, allowing it to thicken a bit.
- Lay a sheet of plastic wrap on a clean, flat surface. Spoon the biscuit mixture onto the plastic wrap, shaping it into a log or salami shape.
- Roll the plastic wrap tightly around the log, ensuring there are no air pockets. Twist the ends of the plastic wrap to secure the shape.
- Place the wrapped log in the refrigerator and chill for at least 4 hours, preferably overnight, to allow it to firm up completely.
- Unwrap the log and roll it in desiccated coconut until it's evenly coated.
- Slice the chocolate biscuit roll into rounds, arrange the slices on a plate and serve.
Video
Laci says
Another delicious and easy dessert.