Prepare all your ingredients for the chocolate salami. Make sure that your butter is at room temperature.
Using a blender or food processor, rough chop biscuit cookies into small pieces. Don't worry if there are little chunks left ove, they will add to the character of the sausages. Add cacao powder and give a couple more pulses to combine.
Add butter, dulce de leche, and condensed milk. Mix to combine. Break pecans into smaller chunks and stir in.
Scoop out one cup of mixture onto a prepared plastic wrap or parchment paper. Shape into a log and wrap tightly.
Refrigerate sausages for a few hours or freeze it until they harden.