Since in a cold season we start to drink more tea and coffee to warm up, this time is just perfect for such a whimsical dessert as chocolate sausage. The recipe for this sweet course is a staple in Ukrainian homes. Ukrainians love it and cook quite often.
The dish features tea biscuits, nuts, raisins, and cocoa cream combined together to create a dainty and crunchy perfection. The shape of the dessert looks exactly like a sausage, while crushed biscuits stand for the white flecks of fat in salami)).
Is your mouth watering already? Then just go and cook the sausage! It is very easy and quick to make and it does not require baking, so there is no reason to deprive yourself of this divine chocolate salami!
- 1 egg
- 1 tbsp flour
- 250 ml milk
- 100 g (3,5 oz) sugar
- 7 tbsp cocoa powder
- 100 g (3,5 oz) dairy butter
- 600 g (21 oz) tea biscuits
- 150 g (5 oz) walnuts
- 150 g (5 oz) raisins
Swill out a stew pan and pour 125 ml of milk inside. Put the pan on fire and heat the milk. In a bowl, combine cocoa powder, flour, and sugar. Mix everything thoroughly. Add 4-5 spoons of preheated milk. Then transfer the mass to the stew pan with the remaining milk inside.
Pour 125 ml of milk in a bowl. Beat in an egg. Trickle the milk slowly in the pan that is on the fire, while continuously stirring the mass. Pay attention, the mass should not start boiling. In other case the egg will curdle. When the mass begins to thicken, take off the pan from fire.
Let the cream cool to a room temperature.
Wash raisins and put them in a bowl. Pour boiling water above. In 30 minutes, strain off the water through a colander.
Break up tea biscuits into small pieces. Preheat a dry frying pan and brown walnuts on both sides. Let the nuts cool and then chop them.
Combine biscuits, raisins, and nuts in one bowl and mix everything thoroughly.
Whip dairy butter of a room temperature using a mixer. Add the cooled cream to the butter gradually, while continuing to whip the mass.
Then add gradually the chocolate cream to the mix of biscuits. The “dough” should have a consistency of cottage cheese – not too dense and not too soft.
Scoop out the prepared mixture to a parchment paper (30 cm in length). Step back 3 cm from the edges and 3 cm from the bottom. Mold the mixture into the shape of a log and wrap it tightly in the parchment paper to let the air come out. The diameter of the sausage should be about 7 cm. At the end you should get 2-3 sausages.
Then cover the sausages with food wrap and put them in a freezer to set and harden.
Slice before serving.
Enjoy your meal!
Have you liked the recipe for chocolate salami?
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