Chocolate salami inspired by Dubai chocolate (without condensed milk)
Inspired by the viral pistachio-and-kataifi chocolate bars often associated with Dubai-style sweets, this version reimagines those flavours in a classic, sliceable chocolate salami, made with cream instead of condensed milk.
That small choice matters. Many versions online rely on sweetened condensed milk, which can feel overly sweet and heavier. Using cream gives you a smoother, more balanced chocolate base, and it also means you can use lactose-free cream if you want a lower-lactose option.
Toasted kataifi and pistachios bring texture and depth, without turning it into a sugar project. This is a dessert made for slow moments: sliced straight from the freezer, served with good coffee, and enjoyed without ceremony.
Why cream works so well in chocolate salami
Traditional chocolate salami often uses biscuits for structure and, in many modern viral versions, condensed milk for sweetness. Here, cream does the work instead: it melts into the chocolate gently, creates a smoother base, and keeps the sweetness more controlled.
If you’re sensitive to lactose, this approach is also easier to adapt. Using lactose-free cream can significantly reduce lactose in the final dessert (though chocolate may still contain some, depending on the brand).
Kataifi (also spelled kadaifi) is traditionally used in Middle Eastern and Mediterranean desserts, where its fine strands create structure and crispness. When lightly toasted, it adds a delicate, scattered crunch, lighter than a biscuit-heavy version, without unnecessary sweetness or heaviness.
What you need for the chocolate kataifi salami
- 200 g kataifi pastry, coarsely broken (about 7 oz)
- 100 g salted pistachios, roughly chopped (about ¾ cup, shelled)
- 190 g chocolate, chopped (about 7 oz), at room temperature
(a mix of milk and dark chocolate) - 180 ml heavy cream (or double cream; lactose-free if preferred)
- 28–30 g unsalted butter, cubed (about 2 tbsp)
For finishing (optional)
- Powdered sugar, for dusting
- 30 g extra toasted kataifi, for added crunch and garnish
How to make chocolate kataifi salami
1. Prepare the kataifi
In a dry pan over medium heat, gently toast the kataifi, stirring often, until golden and crisp. This adds structure and crunch without oil or added sweetness. Set aside and allow to cool completely.
2. Melt the chocolate gently
Heat the cream in a small saucepan until it just begins to simmer — do not let it boil. Remove from the heat, add the chopped chocolate, and stir slowly until smooth. Add the butter and stir until fully incorporated and glossy.
3. Fold in the texture
Add the toasted kataifi and chopped pistachios to the chocolate mixture. Fold gently so the kataifi strands stay distinct and crisp rather than dissolving into the chocolate.
4. Shape the salami
Lay out two sheets of baking paper. Divide the mixture in two and roll each portion into a medium-sized log, tightening the ends like a wrapped candy.
Chocolate kataifi salami wrapped in baking paper and tied at both ends like a candy
Don’t worry too much about precision here; this recipe is forgiving.
5. Chill properly
Place the wrapped chocolate salamis in the freezer for at least 4 hours, preferably overnight, until completely set.
6. Finish and slice
Unwrap, dust lightly with powdered sugar, and slice into rounds using a sharp knife for clean cuts.
Flavour variations & notes
- For a more adult, tiramisu-like note, add ½–1 teaspoon finely crushed instant coffee (such as Nescafé Gold) to the warm cream before adding the chocolate.
- You can also mix in a small amount of crushed tea biscuits or butter biscuits if you like a slightly denser centre — think along the lines of Marie biscuits, but used sparingly.
- This is a recipe you can’t really get wrong. Chocolate is good. Cream is very good. Crunch is always good. Adjust until the texture feels right to you.
A little kitchen tasting along the way is encouraged.
Storage & serving
- Freezer: keeps well for up to 2–3 months, tightly wrapped
- Fridge: up to 5 days, though the texture is best when sliced straight from frozen
Take it out of the freezer whenever you like, cut a few slices, and return it. This is very much a coffee dessert; rich, calm, and grounding rather than something meant for tea.
A perfect indulgence for Ramadan
This chocolate kataifi salami works especially well during Ramadan. It sits somewhere between dessert and comfort food: easy to prepare ahead, simple to store, and effortless to serve.
Chocolate and pistachio feel familiar across many Muslim cultures, while kataifi quietly nods to traditional Middle Eastern sweets, reinterpreted in a modern, understated way. Served in small slices after iftar or later in the evening, it offers just enough richness without weighing you down.
There is something quietly generous about placing a few slices on a shared plate, letting people take what they like, and allowing the conversation to carry on around it.
If you liked this recipe, you might also enjoy my Dubai viral chocolate dates with less sugar, made with unsweetened pistachio paste, crisp kataifi, and a touch of dark chocolate.
