Chocolate Sausage

Ingredients

• 200 g Mini marshmallows (cut into small pieces)
• 30 g Powdered sugar (to dust the marshmallows and the finished sausage)
• 150 g Breton biscuits (hand-crushed into coarse pieces)
• 50 g Shelled pistachios (whole)
• 50 g Hazelnuts (whole)
• 50 g Pecans (roughly chopped)
• 200 g Baking dark chocolate (70% cocoa) (cut into small pieces)
• 100 g Unsalted butter (cut into cubes)
• 30 ml Honey (2 tablespoons)

Instructions

1. Prepare the marshmallows

   Cut the marshmallows into small pieces, then dust them with powdered sugar and mix well to prevent them from sticking together.

   Time: PT10M

2. Crumble the biscuits and add the dried fruits

   In a bowl, hand‑crumble the Breton biscuits into coarse pieces. Add the whole pistachios, hazelnuts, roughly chopped pecans and the marshmallow pieces.

   Time: PT10M

3. Melt the chocolate and butter

   Place the dark chocolate and butter, cut into cubes, in a microwave‑safe bowl. Melt in 30‑second intervals, stirring well each time until you obtain a smooth, homogeneous mixture.

   Time: PT5M

4. Incorporate the honey

   Add the honey to the melted chocolate‑butter mixture and stir until fully incorporated.

   Time: PT2M

5. Mix everything

   Pour the dry mixture (biscuits, dried fruits, marshmallows) into the bowl of melted chocolate and mix until each piece is fully coated.

   Time: PT3M

6. Form the sausage

   Lay a large sheet of cling film on the work surface, pour half of the mixture in the centre, gather the edges and roll to form a log about 3‑4 cm in diameter. Repeat with the remaining mixture.

   Time: PT5M

7. Cool

   Place the two wrapped logs in the refrigerator for at least 4 hours to firm up.

   Time: PT4H

8. Unmold and decorate

   Carefully remove the cling film, place the sausages on a board and generously dust with powdered sugar to mimic the look of a real sausage.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

6 g

Carbohydrates

55 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of Mini marshmallows: regular marshmallows, cut
• Instead of Powdered sugar: granulated sugar
• Instead of Breton biscuits: savory crackers
• Instead of Shelled pistachios: almonds, cashews
• Instead of Hazelnuts: almonds, pistachios
• Instead of Pecans: walnuts, macadamia nuts
• Instead of Baking dark chocolate (70% cocoa): milk chocolate, white chocolate
• Instead of Unsalted butter: margarine, coconut oil
• Instead of Honey: maple syrup, agave nectar

Equipment Needed

• Cutting board
• Knife
• Two bowls
• Microwave
• Silicone spatula
• Cling film (plastic wrap)
• Kitchen scale
• Refrigerator container (optional)

Critical Steps — Do Not Skip

• Dust the marshmallows with powdered sugar before mixing.
• Gently melt the chocolate and butter in the microwave, stirring every 30 s.
• Form the log by tightly sealing the cling film to achieve a regular shape.
• Let it rest in the refrigerator for at least 4 hours before unmolding.

Chef Tips from the Video

• Use 70% cocoa couverture chocolate for an intense flavor and a glossy texture.
• For a color contrast, add a few dark cocoa nibs on top before refrigerating.
• A light drizzle of salted butter caramel on top before the final dusting adds an extra indulgent touch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 1 week.

Freezer: Wrap individually in cling film then place in a freezer bag, up to 1 month.

Room temperature: At room temperature only for a few hours, otherwise the chocolate softens.

Make-Ahead Tips

• Prepare the logs the day before and keep them in the refrigerator; they are best enjoyed at room temperature.
• Powdered sugar can be added just before serving for optimal visual effect.