Chocolate Sausage (saucisson Au Chocolat) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Anne Desjardins, chef at L'Eau a la Bouche (Mouthwatering) in Ste. Adele, made this sausage-like cookie to serve at Kendall College, a professional chefs' school in Evanston, Ill. The nut-studded chocolate is rolled into a sausage shape and dredged in icing sugar. Sliced up, it's a delectable treat with coffee or sweet wine. Julian Armstrong, Montreal Gazette Ingredients:
4 ounces manjari de valrhona chocolate or 4 ounces other quality bittersweet chocolate |
3 tablespoons unsalted butter |
1/4 cup chopped almonds (50 g) |
1/3 cup chopped dried fruit (apricots, cranberries, etc. 100 g) |
1 tablespoon sortilege orange liqueur or 1 tablespoon grand marnier or 1 tablespoon cointreau liqueur (or orange flavoring) |
grated zest orange (peel) |
1 -2 tablespoon sifted icing sugar |
Directions:
1. In a double boiler, melt chocolate and butter together.
2. Roast almonds until lightly browned in 350 degree F (180 C) oven.
3. Soak nuts and dried fruit in liqueur, then add grated orange peel.
4. Stir nut mixture into melted chocolate mixture and transfer to a clean, flat surface.
5. Using your hands, roll chocolate mixture into a long sausage shape, then wrap tightly in plastic wrap and chill.
6. Just before serving, remove plastic and roll sausage in sugar to give it the look of a meat sausage.
7. Slice into 16 cookie-like slices and serve at once.
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