Chocolate Sausage
An Italian treat for young and old. Dark chocolate, dry biscuits and mini marshmallows for fun!
Ingredients
- 200 g 52% cocoa dark chocolate
- 80 g unsalted butter
- 1 whole egg
- 150 g dry biscuits "petit beurre" type
- 35 g mini marshmallows
- Icing sugar for decoration
Prepare in advance
- Melt the chocolate and butter together in the microwave or double boiler. Smooth everything out.
- Add the whole egg.
- Roughly crush the biscuits then add them to the mixture.
- Add the mini marshmallows. Mix with a spatula.
- Spread cling film on the work surface. Spread the filling out.
- Fold the film on both sides to tighten and form the sausage. Pinch and roll the ends of the film.
- Roll the sausage by hand on the work surface to obtain a nice shape. Place in the refrigerator for at least 5 hours (overnight is better).
- Remove the cling film and sprinkle the entire sausage with icing sugar. Spread the icing sugar with your hands to visually highlight its reliefs.
- Cut the chocolate sausage and enjoy it chilled.
Notes
As it contains raw egg, chocolate sausage should be kept in the fridge and consumed in the 2 days. It’s better eaten fresh too, so that’s great!
You can make one large 27cm sausage or two small ones with this recipe.