Wannabe Writer's Ink

Wannabe writer with hobby of art. Stay and you'll glimpse a small piece of my heart.

Chocolate Sausage (or Cookie Fudge)

My Mother-In-Law continues to surprise me with fantastic dessert recipes that taste like nothing I've ever had in the US. Why is it called chocolate sausage? You'll have to read the recipe to find out.

Ingredients

  • 320 grams of cookies, crushed (she uses Gamesa, about 2.5 tubes)
  • 14 tbsp (200 grams) of butter
  • 1 cup sugar (approx.)
  • 3 tablespoons cacao powder (might be 4.5 tbsp in accurate measurements)
  • 6 tablespoons water
  • (optional) ½-¾ cup of raisins, nuts, cranberries, etc. Experiment!

Directions

  1. Let the butter soften at room temperature.
  2. Crush the cookies into small pieces, but not into crumbs. If it’s too large, it won’t get properly coated.
  3. Take a saucepan and add in the butter, water, sugar, and optional add-ins. Sift in the cacao powder.
  4. Put this on medium-low heat over the stove and stir thoroughly until it’s a soupy chocolate mess. Be careful not to burn the sugar and turn the heat down if needed.
  5. Once melted, add in the egg and stir.
  6. Add in the cookies in about three portions, stirring thoroughly each time to get them coated properly.
  7. Unroll a large piece of parchment paper, at least a foot (maybe a foot and a half). Pour out the mixture onto the parchment paper.
  8. Using your hands, take the sides of the parchment paper and massage the mass into a loaf-like shape. Congratulations, you see now that you are making sausage.
  9. Once it is wrapped on all sides with the parchment paper, let it cool on the counter for a couple hours.
  10. Put it in the fridge for 2 hours.
  11. At this point, you can slice off pieces to eat. Whatever you don’t eat, slice up and put in the freezer to keep. For the easiest eating, move the loaf (or slices) back to the fridge 24 hours before you want to eat some.

Top row, the type of cookies she uses and approximately the size you need to break them down to. Bottom row, shaping the chocolate mess into a sausage by massaging it into shape within the parchment paper.

Notes: She thinks amount of water and how dry the crackers are needs to balance. If it’s super dry crackers, then 6 tablespoons water. If it’s regular cookies, maybe 4 tablespoons of water. If you like more chocolate flavor, add more cacao powder. 

RECIPE CURRENTLY IN R&D MODE