Chocolate Cookie Sausage with Walnuts

The taste is familiar to many! A wonderful dessert from childhood! An easy-to-prepare chocolate dessert that is easy to prepare and can be eaten almost with lightning speed. The taste of this cookie sausage is very well complemented by walnuts.
cook time: 10h
Owen Truitt
Chocolate Cookie Sausage with Walnuts

Nutrition Facts (per serving)

579
Calories
27g
Fat
46g
Carbs
7g
Protein

Ingredients (6 portions)

Basic:

Sugar 150 g
Butter 140 g
Milk 100 ml
Cocoa 2 tbsp
Walnuts 100 g
Ready shortbread cookies 400 g

Recipe instructions

Step 1

Step 1
Prepare the ingredients needed to make sausages from cookies like you did in childhood. You will need: shortbread cookies, milk, granulated sugar, butter, shelled walnuts, cocoa powder.

Step 2

Step 2
In a metal bowl, combine butter, milk, granulated sugar and cocoa powder.

Step 3

Step 3
Place the bowl in a water bath and heat, stirring, until the granulated sugar is completely dissolved in the mixture of melted butter, milk and cocoa powder.

Step 4

Step 4
Shortbread cookies must be finely chopped using a sharp knife. This is a rather long and painstaking process that will require patience and perseverance from you. Crushed shortbread should be a mixture of fine crumbs and small cookie pieces. Using a blender you can only get fine crumbs, so it is better to chop the cookies with a knife.

Step 5

Step 5
Dry the peeled walnuts in a dry frying pan and chop into small pieces. Add to crushed liver. Stir with a tablespoon.

Step 6

Step 6
Pour the warm chocolate mixture into the cookie and walnut mixture.

Step 7

Step 7
Mix gently using a tablespoon until the mixture is as homogeneous as possible. The chocolate syrup should completely saturate the shortbread crumbs with the exception of some large pieces.

Step 8

Step 8
Place cling film on a large cutting board or table and spoon out the chocolate cookie mixture. Form a sausage with a diameter of approximately 5-6 cm. Tuck the edges. Place the finished sausage in the refrigerator for 7-8 hours. To keep the shape of the sausage close to round, while cooling, periodically roll the sausage with a little force on a flat surface. At first the sausage is very soft, but as it hardens it will thicken and hold its shape better.

Additional rubrics

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