Chocolate sausages from Josée di Stasio
Prep Time
Price Per Serving
Cooking Mode
250 mL (1 cup) cup dried figs sans stems, coupés
15-30 mL (1-2 tbsp.) tbsp. brandy ou à volonté (or to taste)
200 g (7 oz.) oz chocolat noir haché
60 mL (¼ cup) cup beurre salé non fondu
125 mL (½ cup) cup amandes entières émondées, grillées
30 mL (2 tbsp.) tbsp. gingembre confit, en dés
15 mL (1 tbsp.) tbsp. zeste d'orange
125 mL (½ cup) cup fruits confits en dés (citrons ou oranges)
2 mL (½ tsp.) tsp cannelle en poudre
2 mL (½ tsp.) tsp noix de muscade en poudre (facultatif)
sucre glace, pour saupoudrer
250 mL (1 cup) cup dried figs sans stems, coupés
15-30 mL (1-2 tbsp.) tbsp. brandy ou à volonté (or to taste)
200 g (7 oz.) oz chocolat noir haché
60 mL (¼ cup) cup beurre salé non fondu
125 mL (½ cup) cup amandes entières émondées, grillées
30 mL (2 tbsp.) tbsp. gingembre confit, en dés
15 mL (1 tbsp.) tbsp. zeste d'orange
125 mL (½ cup) cup fruits confits en dés (citrons ou oranges)
2 mL (½ tsp.) tsp cannelle en poudre
2 mL (½ tsp.) tsp noix de muscade en poudre (facultatif)
sucre glace, pour saupoudrer
Directions
1In a small bowl, soak figs in the brandy for 10 minutes.
2In a large bowl, melt chocolate in microwave or over a double boiler.
3Add remaining ingredients and stir well.
4Divide mixture in half and place onto 2 pieces of plastic wrap. Shape into two sausage-shaped rolls, about 20 cm (8 in.) long and 5 cm (2 in.) in diameter.
5Wrap them by pressing firmly so they won't crumble when cut.
6Refrigerate for 3 to 4 hours.
7Unwrap sausages and place them in a bag with the icing sugar. Shake to coat well.
8If you like, tie them with string to make them look like sausages.
9Bring to room temperature for 5 to 10 minutes.
10Place on a wooden cutting board and slice into 1-cm (3/8-in.) thick rounds.
11When well wrapped, the sausages will keep in the fridge for several weeks.
Tips
1
TIP: Serve with Clementines and small shortbread biscuits. It's an ideal gift that's sure to please.
Disclaimer
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Personal Note
Personal Note