- 20 minutes
- For 8 people
- 0.2 € / person
- 340kcal per 100g.
How to make chocolate sausage . Yes, today I present a sweet dessert in the shape of a sausage, but a special one, a chocolate sausage typical of Italian, Portuguese and Uruguayan cuisine.
This sweet is so widespread in Italy that it is present almost at any party or family gathering. Although there is no exact reference to its origin, its preparation is so ingrained in Italian houses. In Emilia Romagna, there is no Easter food worth noting that a salami di cioccolato does not feature as part of desserts .
The main ingredients are dark chocolate, dry cookies, eggs, butter, rum and sugar. Depending on the region of Italy in which we find ourselves, there are certain variations in the ingredients of salami di cioccolato .
In some regions cocoa powder is added at higher or even substituting for dark chocolate. There are versions that include white chocolate instead of the traditional dark chocolate. Others also have nuts such as almonds or hazelnuts in addition to the chopped cookies.
In Piedmontese tradition, this dessert is even more similar to a sausage than in other communities. Pastry chefs usually put a mesh on it as if it were a pork sausage. They also add hazelnuts with IGP Piedmont and Gianduja. So this dessert is of great quality.
In Sicily this sweet is called Turkish salami because of its dark color. In this region, PGI Avola almonds, Bronte DOP pistachios are added and the rum is replaced by Marsala wine.
It is also a traditional Easter and Christmas dessert in Portugal, called chocolate salami or in Uruguayan cuisine, I imagine that as a heritage from Italian origins.
As you can see there are small variations in the type of nuts, chocolate or alcohol that is added to this dessert, but there are more similarities than differences. As a result, we have a very simple sweet to prepare that will delight those with a sweet tooth, whether they are chocolate makers or not.
Preparation of the base of the sweet pepperoni
- We chop the cookies by crumbling them with our hands. We want small bits left, not crumbs. We reserve.
- Melt the chocolate in a bain-marie and reserve it. In a bowl we beat the sugar with the butter. The butter must have an ointment texture to be able to work it. We beat until obtaining a whitish and foamy cream.
- Add the shot of rum and the eggs. We continue beating until well integrated.
- Little by little we are incorporating the chocolate that will already be a little warm. We mix at all times to prevent the cream of eggs and butter from curdling.
- Add the chopped cookies and, with the help of a fork, mix well until you have a well-distributed paste.
- On a work surface, we place a vegetable paper. Pour the mixture on top of the paper and try to make a sausage-shaped roll.
- If the mixture is too soft, we store it for a few minutes in the fridge. The chocolate will have somewhat hardened and it will be easier for us to shape the mixture into a cylinder.
- We keep the chocolate sausage wrapped in the vegetable paper in the fridge overnight until it has hardened.
- Unwrap the sausage and coat it with 2 or 3 tablespoons of ground sugar or icing sugar. The sugar will stick to the chocolate without problem.
- We keep the chocolate sausage in the fridge wrapped in transparent film until consumption.
A fun and delicious detail to brighten up your sweetest tables with dark chocolate, broken cookies, butter and eggs. Your biscuit cake in the shape of a sweet sausage.
You can see all the photos of the step by step of the recipe for chocolate sausage in the next album. Following the photos I assure you that it will be perfect the first time.