Portuguese Chocolate Mousse with Chocolate Salami

Portuguese Chocolate Mousse with Chocolate Salami {Katie at the Kitchen Door}

Traditional Portuguese chocolate mousse served with crumbled “Chocolate Salami” – a sliceable chocolate fridge cookie. Inspired by the Chocolate Mousse at Nos e Mais Bolos.

Chocolate Salami recipe adapted from Easy Portuguese Recipes.

Note: this recipe is the traditional, rich mousse with eggs and cream. If you want to try the two-ingredient mousse, the recipe for that is below!



For the Chocolate Salami:

  • 1 stick (4 oz.) salted butter
  • 1/2 cup (4 oz.) granulated sugar
  • 6 TBS (1 1/2 oz.) dark, high-quality cocoa powder, such as Valhrona
  • 2 egg yolks
  • 2 TBS port wine, rum, or fruity liqueur
  • 7 oz. biscotti or vanilla wafer cookies
  • powdered sugar for coating

For the Chocolate Mousse:

  • 2 TBS butter
  • 8 oz. bittersweet chocolate chips
  • 2 TBS port wine or rum
  • 1/4 c. heavy cream
  • 4 large eggs, separated


  1. To make the chocolate salami: melt the butter in a medium saucepan over low heat. Add approximately half of the the sugar and whisk to combine thoroughly. Add the cocoa powder and whisk thoroughly. Continue to cook for 1 minute longer, whisking the whole time – mixture should be smooth. Remove from the heat.
  2. Place the egg yolks and the remaining sugar in a medium, heat-proof bowl, and whisk until thick and creamy, about 1 minute. Slowly pour in the hot cocoa mixture, whisking the egg yolks vigorously as you do so. Stir in the port wine or rum and whisk to combine. Mixture should be thick, smooth, and glossy.
  3. Cut the cookies into small pieces using a serrated knife. Add the cookies to the warm chocolate mixture and stir gently to thoroughly combine. Let the mixture cool to room temperature. Once cool, place a sheet of wax paper on the counter. Scrape the mixture onto the wax paper and shape it into a log roughly 8 inches long. If the mixture is too runny to do this, place it in the fridge for 30 minutes before shaping into a log. Wrap the log in waxed paper and then again and tinfoil. Place in the fridge and chill until firm, at least 2 hours.
  4. To make the chocolate mousse: add the butter, chocolate chips, port wine or rum, and heavy cream to a medium metal bowl or double boiler. Bring a small pot of water to a simmer – the bowl should fit snugly on top of the pot without the bottom of the bowl touching the top of the water. Place the metal bowl over the simmering water and melt the chocolate, stirring continuously with a rubber spatula. As soon as the chocolate mixture is fully melted, remove it from the heat. The chocolate should be thick and glossy.
  5. In a medium, heatproof bowl, vigorously whisk the egg yolks for 30 seconds, then pour the hot chocolate into the egg yolks, whisking as you do so. Beat thoroughly to combine. Mixture should be thick but run freely from the whisk when lifted. Set chocolate aside and let cool to room temperature.
  6. Use a stand mixer or handheld mixer to beat the egg whites until they form soft, shiny peaks. Add half of the beaten egg whites to the cooled chocolate mixture and use a spatula to gently fold the two together. Repeat with the remaining egg whites, doing your best not to deflate the whites. When the two mixtures are fully combined, pour the mousse into four wine glasses or coupe glasses. Refrigerate until firm, at least 2 hours.
  7. To serve, cut the chocolate salami into slices, then cut the slices into cubes. Place on top of each glass of chocolate mousse. Serve chilled.