The principle of preparation is mixing
The essence of making chocolate sausage fromThe preparation of cookies involves mixing the basic ingredients that have long been used to make desserts - sugar, butter, eggs, milk, cocoa and cookies. The only required ingredient is cocoa, and if you don't have it, softened chocolate bars will do just fine. The recipe for chocolate sausage made from cookies involves mixing the base and filling and combining them into a single whole using a binding mixture. Crushed cookies or cake layers are used as a base. The filling can be whatever your heart desires, from fruits and nuts to a variety of spices and alcoholic beverages. To prepare the binding mixture, you can use butter, eggs, sugar, milk (dry milk is fine), condensed milk - it will be enough to choose two or three products, taking into account their properties and understanding what each added product will bring to the taste or consistency. There are two ways to prepare - "hot" and "cold", and the finished sausage should be placed in the refrigerator for some time to soak and fix the shape. Understanding this principle, you can create a recipe to your taste, or create a recipe based on the products that are at hand at the moment. There are quite a lot of products from which you can make chocolate sausage, but you should not use everything at the same time:
- biscuit,
- flour,
- butter,
- baking soda,
- vinegar,
- eggs,
- egg powder,
- sugar,
- cocoa,
- coffee,
- chocolate (black and white),
- milk,
- Condensed milk (plain and cooked),
- powdered milk,
- nuts,
- kernels of apricot kernels,
- coconut,
- marshmallow,
- marmalade,
- raisins,
- dried apricots,
- prunes,
- oranges,
- cranberry,
- cherry,
- cognac,
- liquor,
- fruit syrups,
- cinnamon,
- ginger,
- nutmeg,
- vanillin or vanilla sugar.
The base is any cookie
Any kind of cookies can be used for the base— children's, shortbread, nut, puff pastry, jam and marmalade will do. You can make it from different types of cookies — it often happens that there are a few different cookies left in the house. Cookies are also good when they are dry and broken — they crumble and soak up the mixture in any case, but you may need a little more mixture for them. Cake layers are also great — after all, homemade cake layers are the same cookies, only big ones. If you bought cake layers, but you don't have enough time or energy to make it, or, for example, you don't have the ingredients for the cream, and you don't have time to go get them, then they are perfect for chocolate salami. It is no worse than a cake, but much easier to make. And if you bake the cake for the holiday yourself, it won't be difficult to bake 1-2 more layers, and use these layers to make chocolate sausage - and you'll have another dessert dish. You can crumble the cookies any way you like - both finely and coarsely. Large pieces will be less soaked in the chocolate mixture, but will decorate the cut. You can crumble them with your hands, a potato masher, or a rolling pin. This part of the job can be entrusted even to the smallest children - they know how to crumble cookies very well! Grandmothers, grandfathers, and husbands are suitable for this.
Fillers - for every taste
What kind of filler would you like to add to yourrecipe - depends only on your preferences. They can be cut, ground in a meat grinder or crushed in a blender. You can also put them whole. If your dessert is intended for adults, then you can add cognac or liqueur - they will add piquancy. You can add orange zest and various spices. By combining different fillings, you can get an incredible variety of tastes. When adding fruit fillings, there is one rule - they should not be too wet. If the fruits or berries you want to add are too juicy (cherries, peaches, apricots), then they need to be sprinkled with sugar and left for a while so that they release excess juice.
Binding mixture - we adjust fat content, sweetness and density
It depends on what binding ingredients you use.The fat content, sweetness, density and calorie content of your dessert will depend on what you choose and in what proportions you mix them. Although its calorie content will be quite high in any case! But if someone in your household or guests you are expecting to the table does not want to eat fatty foods, you can put less butter, replacing some of the butter with beaten egg, milk, or fruit syrup. Or, for example, if your family does not like things that are too sweet - then feel free to put less sugar. If you like a richer chocolate flavor - put more cocoa and add grated dark chocolate. The recipe for the binding mixture can be changed at your discretion as you like, you just need to remember that its task is to bind the base and fillers so that it is easy and convenient to form a sausage from the "mincemeat". And, of course, it should be delicious!
"Hot" recipe - we cook chocolate mixture
This recipe is so called because the binding mixture is prepared by heating. For this, it is enough to take
- 200 gr of butter,
- about 4-6 tbsp. l. sugar (as you like),
- 5-6 tbsp. l. cocoa,
- 1 egg.
Melt the butter over low heat (just enough tomelted, do not bring to a boil), add the egg ground with sugar, cocoa, stir, put on low heat and stir until bubbles begin to appear on the surface. It turns out almost hot chocolate, only without milk and much fatter. If necessary, you can reduce the fat content. The binding mixture is ready. Crumble about 0.5 kg of cookies, add chopped walnuts (or any other fillers you like), stir, pour the resulting hot chocolate and stir again. If it turns out too thick (different cookies can absorb more or less of the mixture), you can add a couple of spoons of condensed milk or a beaten egg. After this, you can form sausages of any shape and size, wrap them in foil, cling film, parchment or a plastic bag and put them in the refrigerator for at least an hour.
"Cold" recipe - don't go near the fire
This recipe is even easier - with its helpyou can make a dessert even when the lights, gas and water are turned off at the same time. Almost in extreme conditions! Even on a hike - if you want something sweet, and the nearest store is several hours away! In the absence of a refrigerator, you can put a tightly wrapped ready-made sausage in a container with cold water for a while. All the preparation is as follows: you need to crumble 0.5 kg of cookies, add 200 g of softened butter to the crumbled cookies, add 5 tablespoons of cocoa, a can of condensed milk and mix. It will take five minutes at most. After that, you can form a sausage. Even the smallest children can be trusted to prepare dessert in this way - in the worst case, they will only get smeared with natural products, and the result will be the same as with adults!
A magic egg - for softness, density and color!
Egg - this is not mandatory, but trulya magical product for making chocolate sausage from cookies. With its help, you can soften too dry cookies without adding any fat or sweetness, and make the base more tender. To do this, you just need to beat one egg with a fork and add it to the crumbled cookies. And at the same time, with the help of an egg, you can add thickness and viscosity to the binding mixture. By adding an egg to the binding mixture, you can adjust its fat content and sweetness. It will help preserve the color of large pieces of cookies, and they will look very beautiful on the cut of the sausage.
Sausage decoration and sausage decoration
Of course, something delicious like chocolatesausage, you can not decorate at all, but then you will deprive yourself and your loved ones of aesthetic pleasure. And this dessert deserves to spend a few seconds on its decoration. By giving a slightly uneven shape and decorating with mint leaves or kiwi slices, you will get a "tree", making a thickening at the end and marking the eyes - "snake", making several holes on top - "magic flute", slightly bending, sharpening the ends and sprinkling with white chocolate - "young moon". And by placing the sausage around the festive cake, you will get triple the benefit! Firstly, your cake will immediately look twice as big, secondly, you will decorate the cake, and thirdly - you will get two different desserts that will look organically on one dish and will not take up much space on the festive table.
