Name: Chocolate “Sausage”
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 32 hors-d’oeuvres, approximately
Ingredients: 8 oz (225 g) 70% dark chocolate, chopped; 1/2 cup (125 ml) unsalted butter, softened; 1 cup (250 ml) icing sugar; 1 egg; 1 cup (250 ml) butter cookies broken into approximately 1/2-inch (1-cm) pieces; 1/2 cup (125 ml) diced white marshmallows; 2 tablespoons (30 ml) golden raisins or other (optional); 2 tablespoons (30 ml) pine nuts (optional)

Ingredients

8 oz (225 g) 70% dark chocolate, chopped
1/2 cup (125 ml) unsalted butter, softened
1 cup (250 ml) icing sugar
1 egg
1 cup (250 ml) butter cookies broken into approximately 1/2-inch (1-cm) pieces
1/2 cup (125 ml) diced white marshmallows
2 tablespoons (30 ml) golden raisins or other (optional)
2 tablespoons (30 ml) pine nuts (optional)

Preparation

In a bowl over a double boiler, melt the chocolate with the butter. Remove the bowl from the double boiler. Whisk in the icing sugar and egg. With a spatula, stir in the cookies, marshmallows, raisins and pine nuts.
On a work surface, spoon the chocolate mixture on a large sheet of aluminum foil. Form a 30-cm (12-inch) in length cylinder or two 15-cm (6-inch) cylinders. Close the cylinder, twisting both ends of the foil. Refrigerate for about 2 hours or until the sausage is firm to the touch. Remove the foil and roll the cylinder in icing sugar to give it the appearance of a real dry sausage. Tie, if desired.
Serve on a wooden board and slice.

Note from Ricardo

Variations

You can replace the pine nuts with hazelnuts, walnuts, pistachios ... For a sausage fun for a kid’s party, choose coloured marshmallows.

Chocolate “Sausage”

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note