Chocolate sausage “Salami”

In this recipe we cook a wonderful “log” of chocolate with pieces nuts and dried fruits. This is a great way to use leftovers. cake or crumbs from cookies, and you can diversify the dessert with any fruits and nuts to choose from. I like most to use chocolate muffin, but you can take any muffin, favorite cookie, or brownie cakes. If after making other desserts you have there is a ganache cream, you can use it without making a fresh cream according to this recipe.

The author of the recipe is Elizabeth Labau, a culinary writer, pastry chef, food photographer from Salt Lake City, Utah, USA

Time: 3 час. Difficulty: Easy Amount: 450 gr. Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

• 450 gr (about 4 tbsp.) finished cake or pieces of biscuit
• 55 gr. (about 15 pcs.) dried figs, chop
• 55 gr. (about 5 pcs.) dates, remove seeds and chop
• 1/2 tbsp. / 55 gr. dried cranberries
• 1/2 tbsp. / 110 gr. toasted almonds, coarsely chopped
• 1/2 tbsp. / 110 gr. toasted hazelnuts, coarsely chopped
• 1/2 tsp salt
• 1 tbsp. fat cream
• 1.25 st. / 225 gr. dark chocolate grind
• 1 tsp vanilla extract

Recipes with similar ingredients: cupcake, shortbread cookies, cookies chocolate, figs, dates, cranberries, almonds, hazelnuts, cream, dark chocolate, vanilla extract

Recipe preparation:

1. Ganache cream

   Place the chopped chocolate in a medium heat resistant bowl; cream put in a small saucepan on moderate heat. Bring cream until boiling weakly, until bubbles appear at the edges, but boil it. Pour the hot cream onto the crushed chocolate and give soften for a minute. Then mix until chocolate will melt and the mass will become homogeneous.

2. Chocolate sausage

   Load leftover muffin or cookies into the food processor, chop to the state of crumbs. Place the mass in a large bowl.

3. Add chopped dried fruits, nuts and salt, all is well mix.
4. Add the vanilla extract to the ganache, then pour the cream onto the mixture from cupcake. Mix well until smooth. Hold down food film to the surface of the mixture and place in the refrigerator for at least 1 h, so that the mass is sufficiently hardened.
5. When the mixture has hardened, put half in a spoon and with Wax wax paper or parchment in a “log” about 5 cm. diameter and 22 cm long. Roll the resulting roll on the table several times so that it is round. Repeat the process with the second half the mass, forming the same roll.
6. Put the rolls on a baking sheet and place in the freezer for hardening for at least 2 hours. Chocolate sausage can be stored frozen for up to a month, but for long storage it needs to be wrapped in a plastic wrap so that there is no smell and dessert iced up.
7. In about 15 minutes remove the rolls from the freezer before serving. Roll in icing sugar to resemble salami sausage. Cut into thin slices and serve. Rolls may lie at room temperature for several hours, then become too soft. If they have softened, briefly place them in refrigerator or freezer. If the icing sugar started to melt, again roll chocolate sausages in sugar.