Recipe by: Magdalena Sanguinetti

Source: A friend of Magdalena

Serves 8-10

Keeps well in the freezer


  • 180 g sugar
  • 100 g unsalted butter
  • 2 eggs
  • 5 Tbsp 100% chocolate powder
  • 150 g small “Marie” biscuits (see photo in PDF)



  • Crush the biscuits in a large bowl. Each piece should be not bigger than 1.5 cm. Set aside.
  • Cut the butter into chunks and melt it in a small pot under low fire.
  • Once butter melted, add in the sugar. Stir until sugar grains are less visible (5-10 mins).
  • Remove pot from fire. Add in chocolate powder and eggs, stirring to avoid lumps.
  • Add crushed cookies into the mix. All cookies must be covered by the chocolate mix. Set aside.
  • Cover countertop with a double 70-cm cling wrap piece. Distribute the paste evenly, lengthwise (spreading for 25-30cm) and centered in length and width.
  • Roll the nylon film lengthwise. Tighten film to remove any air in the paste.
  • Freeze for at least 2 hours.
  • Cut 1.5cm wide slices and peel the cling wrap. Serve chilled.

Download PDF here: Chocolate Salami Magdalena Sanguinetti