Chocolate Sausage

Ingredients

• 200 g Baking dark chocolate (66 %) (cut into pieces)
• 30 g Unsalted butter (at room temperature)
• 30 g Powdered sugar (to coat the marshmallows and roll the sausage)
• 5 ml Vanilla extract (optional, for flavor)
• 1 unit Egg (added when chocolate is warm)
• 100 g Mini marshmallows (cut into pieces then into thirds)
• 50 g Whole roasted hazelnuts (roasted 10 min at 150 °C)
• 100 g Shortbread biscuits (broken into pieces)

Instructions

1. Melt the chocolate and butter

   Place the chocolate and butter in a heat‑proof bowl, set it over a pot of simmering water (bain‑marie) and stir until the mixture is smooth.

   Time: PT5M

2. Prepare the marshmallows

   Cut the marshmallows into pieces, lightly roll them in powdered sugar to prevent sticking, then cut into three equal parts.

   Time: PT5M

3. Break the shortbread biscuits

   Break the shortbread biscuits into coarse small pieces.

   Time: PT2M

4. Toast the hazelnuts

   Spread the hazelnuts on a tray and toast in the oven at 150 °C for 10 minutes until golden and fragrant.

   Time: PT10M

   Temperature: 150°C

5. Incorporate the egg and vanilla

   When the chocolate has cooled slightly (warm, <45 °C), break the egg into it, add the vanilla extract and mix quickly to obtain a homogeneous batter.

   Time: PT2M

6. Mix the dry ingredients

   Add the marshmallow pieces, biscuit crumbs and toasted hazelnuts to the melted chocolate and coat everything well.

   Time: PT3M

7. Shape the "sausage"

   Lay a large sheet of cling film, spread the mixture in the centre, form a long log, fold the edges of the film and roll firmly, tightening well to obtain a smooth sausage shape.

   Time: PT5M

8. Cool

   Place the wrapped sausage in the refrigerator for at least 4 hours (or overnight) until the chocolate hardens completely.

   Time: PT4H

   Temperature: 4°C

9. Coat with powdered sugar

   Remove the sausage from the film, roll quickly in powdered sugar to create the "skin" appearance of the sausage.

   Time: PT5M

10. Slice and serve

    Cut the sausage into rounds about 1 cm thick with a warm knife and serve immediately or keep chilled.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Baking dark chocolate (66 %): milk chocolate, 70 % dark chocolate
• Instead of Unsalted butter: margarine
• Instead of Powdered sugar: sifted caster sugar
• Instead of Vanilla extract: vanilla bean
• Instead of Egg: chicken egg, quail egg
• Instead of Mini marshmallows: marshmallow
• Instead of Whole roasted hazelnuts: roasted almonds, walnuts
• Instead of Shortbread biscuits: speculoos, Breton galettes

Equipment Needed

• Bain‑marie (pot + bowl)
• Heat‑proof bowl
• Kitchen knife
• Cutting board
• Cling film
• Oven
• Silicone spatula
• Bowl for powdered sugar
• Kitchen scale (optional)

Critical Steps — Do Not Skip

• Melt the chocolate and butter
• Toast the hazelnuts
• Incorporate the egg and vanilla
• Shape the "sausage"
• Cool
• Coat with powdered sugar

Chef Tips from the Video

• Use 70 % dark chocolate for a more intense flavor
• Roll the sausage on a lightly floured surface to prevent it sticking to the film
• For an even softer texture, add a few white chocolate chips to the filling

Troubleshooting

Storage

Refrigerator: Keep in cling film, in the refrigerator, up to 5 days.

Freezer: Can be frozen for 1 month, well wrapped in film then aluminum foil.

Room temperature: Consume quickly, otherwise keep chilled to prevent the chocolate from melting.

Make-Ahead Tips

• Melt the chocolate and prepare the filling the day before, then keep refrigerated before shaping
• Toast the hazelnuts in advance and store in an airtight jar
• Cling film can be replaced by parchment paper if needed