Chocolate sausage
I like this recipe since childhood. Of course, in those times we used cacao instead of chocolate… Now we can afford thinking big. As for the rest, I do exactly the same as my mum used to do – I add marmalade. The more colourful is the marmalade, the better and more cheerful is the sausage. The cut rings of sausage look incredibly nice on the light – the marmalade shines through like colourful glass. You may replace marmalade with any dry fruits if you want.
Cause: for children, for the new year, for the holiday, for every day
Preparation: blender, cool, warm-up
Preparation: blender, cool, warm-up
Ingredients:
- Biscuits (I had 350 g);
- Dark chocolate - 200 g;
- Butter - 200 g;
- Marmalade - 300 g;
- Your favourite nuts (I had hazelnuts) - 75 g.
Step 1
Break the chocolate and blend in the blender into crumbs (grate on a small grater you if have no blender). Put over to a big bowl. Melt the butter in a pot and let it get cold a little (not boiling).
Step 2
Blend the biscuits almost into the crumbs. Yubileinoye is ideal for blending. (Use a mincing machine if you have no blender).
Step 3
Pour butter into the chocolate.
Step 4
Stir up the mass until it gets perfectly flat and smooth brown.
Step 5
Add biscuit crumbs and stir up again.
Step 6
Add crushed nuts and stir up again.
Step 7
Cut the marmalade into small cubes. I cut each piece of marmalade three sticks long and four sticks wide and then – into cubes.
Step 8
Then separate quarters of marmalade with fingers. It is easy to do taking our crumb chocolate paste and grounding the marmalade together with it.
Step 9
Divide it into 2-3 parts and shape a sausage on foil out of each part. Please, without any associations!
Step 10
Wrap up and put into the fridge for a few hours. I always cook it before the holiday, so it is kept in the fridge more than a night.
Step 11
Cut the sausage before serving. Keep in the fridge.
Bon appetite!
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