A no-bake Balkan chocolate dessert

Chocolate salami is one of those delightful desserts that looks impressive without requiring an oven. This version combines rich chocolate, crunchy Plazma biscuit pieces, toasted pistachios, and rum-soaked dried cranberries or raisins. Rolled in a delicate layer of icing sugar, each slice reveals a beautiful mosaic of chocolate, biscuits, nuts, and fruit.

Inspired by a beloved European no-bake classic, this version brings a little Balkan character to the table with Plazma biscuits. It is perfect for holidays, celebrations, afternoon tea or coffee, or whenever you want a beautiful homemade treat without baking a cake.

Recipe Details

• Prep time: 25 minutes
• Chilling time: At least 3 hours
• Total time: Approximately 3 hours 25 minutes
• Yield: Approximately 20 slices
• Method: No-bake

Ingredients

• 60 g dried cranberries or raisins
• 2 tablespoons rum
• 110 g Plazma biscuits, divided into chunks and fine crumbs
• 170 g chocolate chips
• 80 ml heavy cream
• A pinch of salt
• 100 g pistachios, toasted, roughly chopped
• 60 g icing sugar, for coating

Instructions

1. Soften the dried fruit. Place the dried cranberries or raisins in a small microwave-safe bowl. Add the rum and microwave until the mixture is hot. Let it stand for about 15 minutes, until the fruit has softened and absorbed some of the rum.
2. Prepare the biscuits. Divide the Plazma biscuits into two portions. Reserve about one-third (about 35 g) and break it into small chunks. Process the remaining approximately 75 g into fine crumbs.
3. Melt the chocolate. Heat the heavy cream in a small saucepan until steaming and almost boiling. Remove it from the heat, add the chocolate chips, and let them sit for a minute. Stir until the chocolate has melted and the mixture is smooth.
4. Make the chocolate mixture. Add the salt and fine Plazma crumbs to the melted chocolate mixture. Stir until evenly combined.
5. Add the filling. Stir in the toasted pistachios, reserved biscuit chunks, softened dried fruit, and any remaining rum. Mix until everything is evenly distributed and the mixture is thick enough to shape. If it is too soft, refrigerate it briefly.
6. Shape the logs. Place dough on a large sheet of plastic wrap. Use the wrap to shape into a compact log approximately 9-10 inches long. Roll firmly to remove air pockets, then twist the ends securely.
7. Chill until firm. Refrigerate the log for at least 3 hours, or until firm enough to slice cleanly.
8. Coat with icing sugar. Unwrap the chilled log and roll it in icing sugar until evenly coated. Brush off any excess.
9. Slice and serve. Using a sharp knife, cut into slices. Wipe the knife between cuts for neat slices. Serve with coffee or tea.

Tips for the Best Chocolate Salami

• Choose your fruit: Dried cranberries add a pleasant tartness, while raisins give a more traditional, mellow sweetness.
• Toast the pistachios: Let them cool completely before adding them to the chocolate mixture.
• Keep the biscuit textures different: Fine crumbs help bind the mixture, while larger pieces create the characteristic mosaic inside every slice.
• Allow enough chilling time: The log needs to be firm before coating and slicing.
• Coat just before serving: For a clean, snowy appearance, add the icing sugar close to serving time.

Storage

Keep the chocolate salami wrapped or in an airtight container in the refrigerator. For the best texture and appearance, slice it shortly before serving. Because this recipe contains cream, keep it refrigerated and do not leave it at room temperature for extended periods.

Serving Suggestion

Arrange the slices on a small serving plate alongside freshly brewed tea. The combination of rich chocolate, crunchy pistachios, sweet biscuits, and tangy dried fruit makes this simple no-bake dessert feel special.

Čokoladna Salama sa Plazma Keksom i Pistaćima

Desert bez pečenja

Čokoladna salama je jedan od onih deserata koji izgledaju posebno i svečano, a pripremaju se bez uključivanja rerne. Ova verzija spaja bogat ukus čokolade, hrskave komadiće Plazma keksa, prepečene pistaće i sušene brusnice ili grožđice natopljene rumom. Uvaljana u fini sloj šećera u prahu, svaka kriška otkriva prelep mozaik čokolade, keksa, orašastih plodova i voća.

Inspirisana omiljenim evropskim desertom bez pečenja, ova verzija dobija svoj balkanski karakter zahvaljujući Plazma keksu. Idealna je za praznike, porodična okupljanja, popodnevnu kafu ili svaki put kada želite lep domaći slatkiš bez pečenja kore.

Osnovne informacije

• Vreme pripreme: 25 minuta
• Vreme hlađenja: najmanje 3 sata
• Ukupno vreme: približno 3 sata i 25 minuta
• Količina: približno 20 kriške
• Način pripreme: bez pečenja

Sastojci

• 60 g suvih brusnica ili suvog grožđa
• 2 kašike ruma
• 110 g Plazma keksa, podeljenog na komadiće i sitne mrvice
• 170 g čokoladnih kapljica ili sitno iseckane čokolade
• 80 ml slatke pavlake za mućenje
• prstohvat soli
• 90 g pistaća, prepečenih i ohlađenih
• 60 g šećera u prahu, za uvaljavanje

Priprema

1. Pripremite suvo voće. Stavite suve brusnice ili grožđice u malu posudu pogodnu za mikrotalasnu rernu. Dodajte rum i zagrejte dok smesa ne postane vruća. Ostavite da odstoji oko 15 minuta, kako bi voće omekšalo i upilo deo ruma.
2. Pripremite Plazma keks. Podelite 110 g keksa na dva dela. Ostavite približno jednu trećinu, oko 35 g, i izlomite je na male komadiće. Preostalih približno 75 g sameljite u fine mrvice.
3. Otopite čokoladu. Zagrejte slatku pavlaku u manjoj šerpi dok ne postane veoma vruća i dok ne počne da se puši, ali ne dozvolite da jako provri. Sklonite je sa šporeta, dodajte čokoladne kapljice i ostavite minut. Mešajte dok se čokolada potpuno ne otopi i smesa ne postane glatka.
4. Napravite čokoladnu osnovu. Dodajte prstohvat soli i fine mrvice Plazma keksa. Mešajte dok se sastojci ravnomerno ne sjedine.
5. Dodajte punjenje. Ubacite prepečene pistaće, komadiće keksa i omekšalo suvo voće, zajedno sa preostalim rumom. Mešajte dok se svi sastojci ravnomerno ne rasporede. Smesa treba da bude dovoljno gusta da može da se oblikuje. Ako je previše mekana, kratko je stavite u frižider.
6. Oblikujte salamu. Stavite smesu na veći komad providne folije. Pomoću folije oblikujte čvrstu salamu dužine oko 26 cm. Dobro sabijte smesu kako bi se uklonili vazdušni džepovi, a zatim čvrsto zavrnite krajeve folije.
7. Ohladite. Stavite salamu u frižider na najmanje 3 sata, odnosno dok ne postane dovoljno čvrsta
8. za lepo sečenje.
9. Uvaljajte u šećer u prahu. Skinite foliju i uvaljajte u šećer u prahu tako da bude ravnomerno prekrivena. Otresite višak.
10. Isecite i poslužite. Oštrim nožem secite kriške debljine oko 0.5 cm. Za uredne preseke obrišite nož između rezova. Poslužite uz kafu ili čaj.

Saveti za najbolju čokoladnu salamu

• Izaberite voće prema ukusu: Suve brusnice daju blagu kiselkastu notu, dok suvo grožđe donosi klasičnu slatkoću.
• Prepecite pistaće: Ostavite ih da se potpuno ohlade pre nego što ih dodate u čokoladnu smesu.
• Kombinujte dve teksture keksa: Fine mrvice povezuju smesu, dok veći komadići stvaraju karakterističan mozaik u svakoj kriški.
• Ne preskačite hlađenje: Salama mora dobro da se stegne pre uvaljavanja i sečenja.
• Šećer dodajte pred služenje: Tako će bela prevlaka izgledati sveže i lepo.

Čuvanje

Čokoladnu salamu čuvajte dobro umotanu ili u hermetički zatvorenoj posudi u frižideru. Najlepše kriške dobićete ako je sečete neposredno pre služenja. Pošto recept sadrži slatku pavlaku, salamu držite u frižideru i nemojte je ostavljati dugo na sobnoj temperaturi.