Classic Chocolate Cookie Sausage Dessert

My favorite chocolate dessert comes from my childhood! Classic chocolate sausage made from cookies and cocoa is very easy and quick to prepare. This process will be especially interesting if children are involved in it. You can cook together in the kitchen, and then enjoy the result of joint work over a cup of tea.
cook time: 6h
Ruby Colston
Classic Chocolate Cookie Sausage Dessert

Nutrition Facts (per serving)

400
Calories
19g
Fat
52g
Carbs
5g
Protein

Ingredients (8 portions)

Basic:

Sugar 150 g
Butter 180 g
Milk 150 ml
Cocoa 3 tbsp
Biscuit cookies 400 g

Recipe instructions

Step 1

Step 1
How to make classic chocolate sausage from cookies and cocoa? Very simple! First, prepare the necessary products. Cookies that are best suited are crumbly, shortbread or biscuit type "Yubileiny". The butter should be at room temperature, so remove it from the refrigerator in advance. Adjust the amount of sugar to your taste.

Step 2

Step 2
Break half the cookies into small pieces with your hands. These pieces will act as fat in the sausage.

Step 3

Step 3
Place the other half of the cookies in a blender bowl and grind into fine crumbs. Instead of using a blender, you can crush the cookies by hand or using a rolling pin.

Step 4

Step 4
Heat the milk in a saucepan, but do not bring to a boil.

Step 5

Step 5
Place soft butter into hot milk, add sugar and cocoa and mix thoroughly, breaking up all lumps.

Step 6

Step 6
Return the saucepan to the stove and heat the mixture over medium heat, stirring constantly. Do not bring to a boil.

Step 7

Step 7
Add the crushed cookies into the hot chocolate mixture.

Step 8

Step 8
Mix the mixture thoroughly. It should thicken, but remain firm and elastic. If the mass turns out to be too liquid, add more crushed cookies or 1-2 tbsp. l. cocoa.

Step 9

Step 9
Add the cookies you broke by hand and stir everything again. The mass should be plastic and not spread.

Step 10

Step 10
Place the mixture on cling film or a baking sleeve), give it the shape of an oblong sausage and twist the edges tightly. I tied the edges with rubber bands. You can make one large piece like I did, or divide the mass into 2 parts and make 2 smaller sausages.

Step 11

Step 11
Place the workpiece in the refrigerator for 5-6 hours, or preferably overnight. Remove the finished chocolate sausage from the film, cut into pieces and serve. Bon appetit!

Additional rubrics

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