avg —
Chocolate sausage made of cookies and cocoa – classic recipe
Instructions
I prepare the ingredients needed for the chocolate sausage from cookies and cocoa. Having everything to hand keeps the process quick, with no delays.
I divide the cookies into two parts: one part I break into pieces, and from the other I make crumbs. I make the cookie crumbs with a rolling pin, a blender or any other convenient method. The combination of pieces and crumbs is the secret to the characteristic texture of the classic sausage.
I pour the sugar into a saucepan. I use a saucepan with a thick base – it heats evenly, so the chocolate mass will not burn.
I add the cocoa powder and stir. Mixing the sugar and cocoa together while dry prevents lumps from forming – this is the secret to a smooth chocolate mass.
I pour in the milk and stir until the mass is smooth. At this stage you can still rescue any lumps if they have appeared – simply whisk thoroughly until smooth.
I put the pan on the heat and stir constantly. I bring it to the boil, let it boil for 1–2 minutes and remove it from the heat. Constant stirring is essential: the cocoa mass burns quickly on the base and sides of the pan.
I add the butter and stir until it has completely melted. In the hot chocolate mass the butter melts in just 1–2 minutes, giving the characteristic glossy sheen and creamy aroma.
I add the cookie crumbs and pieces. I stir – the cookie should be distributed evenly throughout the chocolate mass.
I add the walnuts and stir again. The result is a thick chocolate mass with the characteristic flecks of cookie and nuts.
I lay out several layers of cling film, place the chocolate mass on it and carefully roll it into the shape of a sausage. Several layers of film hold the shape during chilling. I put it in the refrigerator for 3–4 hours, or in the freezer for 1–2 hours, to set.
Following the classic recipe, the chocolate sausage from cookies and cocoa is ready. Before serving, I unwrap the film, cut it with a sharp knife into slices 1–1.5 cm thick and serve it with tea or coffee. In cross-section you can see the characteristic islands of cookie and nuts in the chocolate mass.
Tips
- 1
Divide the cookies into CRUMBS and PIECES – this gives the sausage its characteristic texture in cross-section. Crumbs only will give a smooth fudge; pieces only will give a holey texture.
- 2
Mix the cocoa with the sugar while DRY before adding the milk – this prevents lumps from forming in the chocolate mass.
- 3
Roll it in several layers of film – then the sausage will definitely hold its shape as it sets. I use a similar principle in other cold desserts.
- 4
Before slicing, leave the sausage for 5 minutes at room temperature – the knife will go in more easily and the cut will be even. If it is too frozen, it cuts with crumbs.
Video
FAQ
Which cookies are best for chocolate sausage? +
The ideal choice is plain shortbread cookies such as Yubileynoye, Maria or Toplyonoe Moloko. These varieties absorb the chocolate mass well and give the right texture in the finished product. I do not recommend: elaborate cookies with fillings, cream or chocolate glaze (they spoil the uniformity); dry crackers (too dense); wafers (too fragile). Oatmeal cookies are an interesting option and give a more wholesome version. The main thing is that the cookies should be fresh and of good quality.
What can replace walnuts? +
Alternatives include: almonds (the classic European option), hazelnuts (aromatic), cashews (delicate and creamy), peanuts (budget-friendly but with a bright flavour) and pine nuts (delicate and buttery). You can leave out the nuts altogether – the sausage will be softer and more uniform, but less textured. Dried fruit also works well: dried apricots and raisins (50 g – less than the nuts, because of their sweetness). Lightly toast the nuts in a dry frying pan for 2–3 minutes before adding them, so the aroma develops to the full.
How long does chocolate sausage keep? +
In the refrigerator – up to 7 days, in the film or in a closed container. In the freezer – up to 1 month. Before serving, leave it for 5–10 minutes at room temperature for easy slicing. On the second or third day the flavour becomes even richer – the components get to know one another. It is the perfect evening dessert with tea or coffee. It is handy to make a large batch in advance for family gatherings or New Year.
Can I make the sausage without milk? +
Yes, for a Lenten or vegan version the milk can be replaced with: plant-based milk (oat, almond or coconut), cocoa with water (add another 30 g of cocoa to the water for richness) or coconut cream (a rich option). Swap the butter for good-quality margarine or coconut oil. The vegan version will be a little less tender, but the flavour is retained. The texture is the same. This recipe is convenient because of its flexibility – the base (cookies + cocoa) stays the same, and the rest can be varied.
- Comment
or post as a guest
Be the first to comment.
