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White Chocolate Matcha Salami

A fun, new take on the classic Chocolate Salami dessert
Prep Time10 mins
Cook Time5 mins
Assembly Time5 mins
Total Time20 mins
Course: Dessert, Tea Time
Cuisine: Italian, Portuguese
Keyword: chocolate, matcha, pistachios, tea biscuits, white chocolate


  • 220 g white chocolate
  • 75 g unsalted butter
  • 1 egg + 1 egg yolk
  • 1-1.5 tbsp Matcha
  • 175 g regular tea biscuits
  • 50 g shelled pistachios
  • 2 tbsp powdered sugar, for coating


  • Crush the cookies and pistachios into small-medium sized pieces and place them in a bowl.
  • Fill the bottom part of a double boiler halfway with water and over medium heat, bring to a simmer. Alternatively, use a small pot with water and place a glass bowl on top of it. Make sure that the bowl’s bottom doesn't touch the water in the pan. 
  • With the heat set to low-medium, add the white chocolate in chunks or pieces and butter to the top pot/glass bowl and stir until it melts. In another small bowl, mix the egg and egg yolk until smooth.
  • Slowly add the eggs to the melted chocolate, stirring constantly with the heat on, until it looks like a custard (aprox 2-4 minutes).
  • Remove from the heat and add the Matcha powder. Mix well until all lumps are gone.
  • Fold the white chocolate-Matcha mixture into a clean bowl together with the broken cookie pieces. Let the mixture sit for 5 minutes so it can cool down and be formed into a shape.
  • Use a large piece of parchment paper, or wax paper to roll the chocolate mixture into a log (about 2.5 inch diameter). Twist the ends of the paper and roll a large piece of foil on top to keep it in place. Refrigerate for at least 4-6 hours or overnight until it's completely set.
  • When you are ready to serve, unwrap the Salami, cut away the edges, and sprinkle a little bit of powdered sugar. Slice and serve!



Store in the refrigerator for up to 1 week or in the freezer for a month (thaw in the fridge).