Name: Lane Rosenthal
Class Year: 1974
Country of Residence: United States
Why is this recipe great? What’s its backstory?
This is an easy no-bake recipe that presents as fabulous as it is tasty. It’s also terrific to make with children. I first learned about saucisson au chocolat from friends in Bordeaux. We collaborate with trips in France. During the pandemic, when no one could travel, we decided to make some fun videos together to post on our respective social media and YouTube channels. Saucisson au chocolat was the first cooking video. The recipe can easily be doubled to make several smaller sausages, which can then be dinner table favors (à la Christmas crackers) or stocking stuffers. For those who don’t get a lump of coal, of course!
Saucisson au chocolat (Chocolate Sausage)
Serving number depends upon how thickly you slice it!
Takes approx. 15 minutes + 3 hours chilling
Ingredients:
I package plain butter biscuits/cookies – brands like Lu or Leibniz, for example. Keep the package unopened
50 gr/ ¼ cup granulated sugar
100 gr / ½ cup good quality sweetened cacao
100 gr / ½ cup / 1 stick unsalted butter, melted and at room temperature
2 egg yolks, at room temperature
Powdered Confectioner’s sugar
Parchment paper
Aluminum foil
Instructions:
Melt the butter in a microwavable container or in a small saucepan on the stove. Let cool.
Crush the biscuits in the unopened package. (If they come packaged as smaller packs of two or three biscuits each, crush each pack separately.) Put the crushed biscuits in a bowl, breaking up any large pieces. TIP: If you forget and open the package to try one (as I did), put the remaining biscuits that you haven’t eaten in a Ziplock plastic bag to crush.
Separate the egg yolks and set aside.
In a large mixing bowl, combine the cacao and sugar. Add the crushed biscuits and mix well to coat. Stir in the butter and egg yolks and mix well. With your hands, firmly pat the ingredients together and shape the dough into a sausage.
Place the dough lengthwise on a large piece of parchment paper, wrap the paper around the dough, and roll it into a longer, narrower sausage. Twist the ends of the paper to taper the sausage ends.
Sprinkle a generous amount of confectioner’s sugar lengthwise on a piece of aluminum foil. Unroll the chocolate sausage from the parchment paper and roll it in the powdered sugar. Coat completely.
Wrap the sausage tightly in plastic wrap and refrigerate for three hours.
Bon appétit!
Source: Apparently this is a well-known treat in Europe. I got this particular recipe from Megan and Julien Martel of Rouge Bordeaux B&B in Auros, France.
