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.
Cooking time — less than 30 minutes
Complication — simply
Main ingridient: chocolate
Category: desserts
Kitchen: home



  • 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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