Moroccan Chocolate Salami

5 from 5 votes
Prep Time 15 minutes
Cook Time 5 minutes
Rest Time 5 hours 20 minutes
Total Time 5 hours 40 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 520 kcal


For the chocolate salami:

  • 200 g Dark chocolate
  • 100 g Milk chocolate
  • 160 g Butter
  • 8 Branches Mint
  • 140 g Shortbread
  • 50 g Cashew nuts
  • 4 tbsp Powdered sugar

For rock'n'roll without an elevator:

  • 400 g Coconut belt
  • 150 g Frozen raspberries
  • 2 tbsp Coconut blossom sugar
  • 1 tbsp Raspberry syrup
  • 10 Pc. Stinging nettle tips
  • Fresh raspberries


Moroccan chocolate salami:

  • Break the chocolate into small pieces and melt with the butter in a double boiler. Pluck the mint leaves from the stems, finely chop and add to the chocolate mixture. Let cool for 20 minutes.
  • Break the biscuits into small pieces and mix with the cashew nuts into the chocolate mass. Pour the mixture onto the baking paper and roll it up into a firm roll. Let rest for 1 hour in the refrigerator.
  • Roll the chocolate roll in powdered sugar and cut the resulting “salami” into slices.
  • Briefly mix the frozen raspberries in a high-performance mixer, add nettle tips and coconut blossom sugar, mix again. Now add the coconut belt and the raspberry syrup. Mix for another 3 minutes.
  • Pour into a freezer container and freeze. Stir briefly from time to time. Stir again in a blender about 2 hours before serving and serve.


Serving: 100gCalories: 520kcalCarbohydrates: 51.8gProtein: 5.6gFat: 32.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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