Low-Carb Chocolate Salami with Original Mattutini OVER

Chocolate salami is one of the most beloved desserts in Italian home cooking. Simple to prepare, it requires no baking and delights with its intense flavor and the characteristic contrast between the softness of the chocolate and the crunchy biscuit fragments.

In this low-carb version, traditional biscuits are replaced by OVER Original Mattutini, our artisanal cream biscuits, characterized by a particularly low carbohydrate content and a crumbly texture that also makes them ideal for preparing desserts.

99% cocoa dark chocolate provides a bold, enveloping flavor, while the butter and egg help create a soft, compact dough that is easy to slice. Sweetness is adjusted with OK Green OVER, our sweetener made from erythritol and stevia, which allows you to replace traditional sugar using a smaller quantity.

The result is a rich and indulgent chocolate salami with a rustic appearance and characteristic cylindrical shape, perfect for serving at the end of a meal, during a break accompanied by a good coffee, or on special occasions.

Ingredients

For 1 chocolate salami – approximately 12 slices

Ingredient	Quantity
OVER Original Mattutini	125 g
99% cocoa dark chocolate	100 g
Soft, unsalted butter	65 g
Pasteurized whole egg, shell-free	40 g
OK Green – Erythritol and Stevia	20 g
Powdered OK Green, for coating	5 g

Preparation times

Preparation time: 20 minutes

Melting the chocolate: 5 minutes

Shaping the salami: 5 minutes

Chilling in the refrigerator: at least 4 hours

Total time: approximately 4 hours and 30 minutes

Portions: 12 slices

Estimated total weight: approximately 355 g

Weight per portion: approximately 30 g

Preparation

1. Prepare the Original Mattutini Arrange the OVER Original Mattutini on a cutting board and break them into large pieces by hand, collecting the fragments in a large bowl. The goal is to obtain irregular pieces of different sizes, avoiding reducing the biscuits completely to powder. The smaller fragments will help give structure to the mixture, while the larger ones will remain clearly visible inside the salami, creating the characteristic appearance of the slices. There is no need to use a blender: the crumbly texture of the Mattutini allows you to break them easily, maintaining a structure suitable for preparation.

2. Melt the dark chocolate Cut the 99% cocoa dark chocolate into small pieces and transfer it to a heatproof bowl. Melt it gently in a bain-marie, keeping the water hot but avoiding vigorous boiling. Stir slowly with a spatula until you obtain a completely melted, smooth, and uniform mixture. It is important to prevent water or steam from coming into contact with the chocolate, as this could alter its texture. When the chocolate is completely melted, remove the bowl from the bain-marie and let it cool for a few minutes. It should remain fluid, but not excessively hot when incorporated into the other ingredients.

3. Work the butter with OK Green Let the butter soften at room temperature until it reaches a creamy consistency, without melting it. Reduce the 20 g of OK Green to a very fine powder using a small coffee grinder or a suitable mixer. Transfer the soft butter to a bowl and gradually add OK Green, working the mixture with a spatula or with electric beaters at low speed. Continue until you obtain a uniform, soft, and easily workable cream. The pulverization of the sweetener is particularly important in this preparation, because erythritol tends to maintain a crystalline texture when incorporated directly into fat-rich mixtures. By reducing it to a very fine powder, it can be distributed better and limit the perception of crystals in the finished dessert.

4. Incorporate the pasteurized egg Gradually add the 40 g of pasteurized whole egg to the butter and OK Green mixture. Continue working with a whisk, incorporating the egg little by little until you obtain the most homogeneous cream possible. The egg helps bind the ingredients and gives the chocolate salami a softer texture, preventing the dessert from becoming excessively hard after chilling in the refrigerator. Use exclusively pasteurized whole egg, as this preparation does not involve any subsequent cooking.

5. Add the melted chocolate Gradually pour the now lukewarm dark chocolate into the cream of butter, OK Green, and egg, stirring continuously with a spatula. Incorporate the chocolate in several stages, working the mixture until you obtain a homogeneous mass that is soft enough to be distributed among the biscuits. The chocolate must still be fluid, but not hot, to avoid compromising the structure of the cream. Continue stirring until you obtain a dense mixture with a uniform color and a creamy consistency.

6. Add the Original Mattutini

Add the previously broken biscuits to the chocolate cream.

Mix gently with a spatula, trying to distribute the mixture evenly among all the fragments.

Continue working until the biscuits are completely enveloped by the chocolate, taking care not to break them excessively.

The mixture must be dense, compact, and moldable, with the larger pieces of biscuit still clearly distinguishable.

If the mixture appears too soft to be shaped, let it rest in the refrigerator for about 5–10 minutes.

During this brief cooling, the butter and chocolate will begin to firm up, allowing you to obtain a texture more suitable for shaping.

7. Shape the chocolate salami

Spread a sheet of parchment paper large enough on the work surface.

Transfer the mixture to the center and distribute it roughly, forming a strip approximately 18–20 centimeters long.

Using the parchment paper as a guide, gently compact the mixture and shape it into a regular cylinder, with an approximate diameter of 4–5 centimeters.

Roll the paper tightly around the salami, trying to eliminate any air pockets without excessively crushing the biscuit fragments.

Close the ends of the parchment paper like a candy wrapper.

To maintain a more uniform shape during cooling, you can wrap the cylinder in a second sheet of aluminum foil, leaving the parchment paper in direct contact with the dessert.

8. Let it firm up in the refrigerator

Transfer the chocolate salami to the refrigerator and let it rest for at least 4 hours.

During this time, the butter and chocolate will firm up, allowing the mixture to become compact and easy to slice.

To obtain a particularly uniform texture, it is preferable to prepare the dessert a few hours in advance.

The salami will be ready when it feels firm to the touch and perfectly maintains its shape once the wrapper is removed.

9. Finish

When the salami is completely firm, gently remove the parchment paper.

10. Slice and serve

Arrange the chocolate salami on a cutting board and use a smooth-bladed knife, slightly warmed and carefully dried.

Slice the dessert into 12 slices of similar thickness, avoiding excessive pressure.

Inside each slice, the fragments of Original Mattutini should be clearly visible, distributed throughout the dark chocolate mass.

Arrange the slices on a dessert plate and serve.

To obtain a slightly softer texture, you can leave the dessert at room temperature for about 5 minutes before consumption.

Serving tip

For this recipe, it is important to use a high-quality 99% cocoa dark chocolate, characterized by an intense flavor and a very low percentage of sugars.

The choice of chocolate affects both the flavor and the texture of the dessert. A dark chocolate with a particularly high cocoa percentage provides a more compact structure and a more pronounced bitterness compared to common sweetened bars.

OK Green helps balance this intensity thanks to the combination of erythritol and stevia. Since it has twice the sweetness of traditional sugar, the 20 g used in the mixture corresponds nominally to the sweetness of approximately 40 g of sugar.

To obtain a more pleasant result, it is preferable to reduce the sweetener to a very fine powder. Erythritol, in fact, does not melt into the butter or chocolate as sugar would in an aqueous preparation and can leave a slight grainy sensation if used in large crystals.

Do not break the Mattutini excessively: the larger fragments are essential to obtain the characteristic appearance and texture of chocolate salami.

Storage: store the dessert in the refrigerator, well wrapped and closed in a container, at a temperature not exceeding 4 °C. Consume preferably within 48 hours, considering the presence of pasteurized egg and the absence of subsequent cooking.

Why it works

This recipe allows you to use the OVER Original Mattutini in a preparation different from the classic breakfast, demonstrating how a low-carb biscuit can become an ingredient for making traditional Italian desserts.

Their crumbly texture and delicate cream flavor lend themselves particularly well to the preparation of chocolate salami, because they allow you to obtain recognizable fragments inside a soft and compact mass.

The Original Mattutini contain only 5.22 g of carbohydrates per 100 g and are characterized by a high fiber content, thanks to the special formulation with inulin, resistant starch, and wheat fiber.

The 99% cocoa dark chocolate provides an intense flavor and a consistent structure, while the butter and egg help bind the ingredients and obtain a compact slice that is still pleasant to bite into.

OK Green replaces the granulated sugar normally used in the preparation, allowing you to adjust the sweetness with a smaller quantity of product.

The result is a rich and satisfying low-carb chocolate salami that maintains the character of the traditional preparation while using ingredients selected to limit the carbohydrate content.

Average nutritional values

Estimated values for the complete recipe, per 100 g and per a slice of approximately 30 g, considering 12 portions.

Nutritional value	Complete recipe (355 g)	Per 100 g	Per slice (approx. 30 g)
Energy	6,471 kJ / 1,556 kcal	1,823 kJ / 438 kcal	539 kJ / 130 kcal
Fat	130.6 g	36.8 g	10.9 g
of which saturates	81.1 g	22.8 g	6.8 g
Carbohydrate (polyols included)	41.2 g	11.6 g	3.4 g
of which sugars	4.3 g	1.2 g	0.4 g
of which polyols	25.0 g	7.0 g	2.1 g
Carbohydrate excluding polyols	16.2 g	4.6 g	1.4 g
Fibre	79.7 g	22.4 g	6.6 g
Protein	34.4 g	9.7 g	2.9 g
Salt	0.40 g	0.11 g	0.03 g

The nutritional values were estimated using the quantities indicated in the recipe and the official data for the OVER products, supplemented with the CREA food composition tables and the information declared by the manufacturers of the other raw materials.

For the OVER Original Breakfast Biscuits, the official nutritional values were used: 358 kcal, 19.13 g of fat, 5.22 g of carbohydrate, 51.75 g of fibre and 11.94 g of protein per 100 g.

For the 99% cocoa dark chocolate, the values for the Lindt Excellence 99% bar were used, which provides 565 kcal, 49 g of fat, 9 g of carbohydrate and 14 g of protein per 100 g.

For the butter and eggs, the values from the official CREA tables were used.

The calculation assumes an overall yield of approximately 355 g, without significant weight loss during preparation.

The total 25 g of OK Green were counted as polyols, with no energy contribution, based on the declared composition of the OVER sweetener.

The carbohydrate content excluding polyols is reported separately to facilitate the assessment of the recipe within the context of a low-carb diet.

Allergens: contains gluten, milk and eggs. Also contains traces of soy, nuts and sesame seeds.

Nutritional sources used

Ingredient	Source
OVER Original Breakfast Biscuits	Official OVER nutritional data sheet
OK Green	Official OVER data sheet
99% dark chocolate	Lindt Excellence 99%
Butter	CREA – Butter
Whole eggs	CREA – Chicken eggs