Chocolate sausage cookies with nuts - the taste of childhood

Today I will cook an unusual no-bake cake , which is better known as a chocolate sausage made from cookies and nuts. I will tell you how to cook such a delicacy using the example of a recipe brought from childhood. The main charm of such old Soviet confectionery recipes is that they do not require any rare or exotic ingredients, such as tempered chocolate, almond petals, or some other little-known gianduja paste in wide circles. All the products we need are quietly waiting in the wings in the buffet, refrigerator, in extreme cases - in the nearest grocery store. 🙂 A step-by-step recipe with a photo will show you how easy and quick it is to make a very tasty chocolate sausage from cookies and nuts.

For one of the favorite desserts of a bygone era - creamy chocolate sausage - we need:

• crumbly cookies, such as Sugar - 400-500 gr;
• granulated sugar - 0.5 cups;
• butter - 300 gr;
• cocoa powder - 5 tablespoons;
• vanillin or vanilla sugar - 1 sachet;
• nuts (walnuts, hazelnuts, peanuts - which are more to your taste) - 0.5 cups.

Do you have these products in stock - everything, chocolate sausage, one might say, has already been a success. But there are no limits to perfection! The recipe is such that you can experiment. For example, take more nuts “good and different”, add half a bar of dark chocolate and a couple of teaspoons of cognac, balm or fragrant liquor, and we will get not just a sweet sausage, but a dessert banquet servelat! And one of the most important conditions for success is the participation of children. Be sure to involve the children in the work, let the kitchen become crowded, hectic, fun - just as it should be on the eve of the long-awaited holiday!

How to make chocolate chip cookies

Let's start preparing the dessert with the preparation of nuts. Any nuts are suitable for a sausage, but the more diverse their selection is, the richer the taste of the delicacy will turn out. Since we have a cold dessert without baking, raw nuts must be pre-processed. It is enough to sort out walnuts and hazelnuts and warm them up in the oven or microwave, literally, for several minutes at a low temperature. So we will disinfect them, and the taste will become brighter. Peanuts, too, are pre-sorted (sometimes there are pebbles or lumps of earth), washed, dried and fried in the oven or microwave until a blush appears. When the nuts have cooled, most of the skin can be tried to remove.

But almonds or apricot kernels, on the contrary, need to be soaked. Pour boiling water over them, soak from several minutes to half an hour. If necessary, the water can be changed several times. After such a water-temperature treatment, the skins of the grains will swell and easily move away, and the kernels themselves will become much fresher.

Grind prepared nuts: peanuts and hazelnuts in a mortar, walnuts and almonds - better with a knife. No need to get carried away, we do not need nut flour, but pronounced pieces with a characteristic taste and texture.

We grind the cookies with a pusher, rolling pin or just with our hands, but without excessive fanaticism - it is necessary that there are enough quite distinguishable pieces among the crumbs.

Let's move on to making the syrup. In a thick-walled saucepan over the smallest fire, we begin to melt the butter. Strictly speaking, this is best done in a water bath, but with good dishes and a stove with fine temperature control, you can do without these unnecessary difficulties.

Add granulated sugar, vanillin flavoring and a pinch of salt to balance the tastes to the slowly melting butter.

We grind chocolate. In our case, professional confectionery chocolate has to be scraped off with a knife. But it’s enough to hold an ordinary shop tile for an hour in the freezer, and then it’s easy to grate on a coarse grater.

Pour the chopped chocolate into a saucepan to the butter and begin to melt it with constant stirring.

Chocolate is a nice addition, but the basis of the chocolate flavor of the cookie cream sausage is, after all, cocoa powder. We pour it into the saucepan through a sieve so that there are no lumps. Continuing to warm up, carefully mix the sweet mass until a homogeneous consistency.

For the convenience of subsequent mixing, you can pour some of the nuts into the chocolate-butter mass. At the same time, the temperature of the syrup will decrease slightly and it will be easier to work with it.

We measure out two tablespoons of cognac, and mix the remaining nuts into the crushed cookies.

Pour the chocolate sauce into a bowl with cookies, send cognac there and work with a merry-go-round until you get a fairly uniform warm and sticky mass - sweet "sausage mince".

Using cling film or parchment, we form chocolate sausages and send them to the refrigerator. There they will get stronger and acquire the proper consistency.

Theoretically, the finished chocolate sausage from the cookies can be stored in the freezer for an arbitrarily long time. In practice, it disappears without a trace, barely having time to harden. 🙂

A simple and tasty creamy sausage prepared with your own hands will make your evening tea party or family holiday truly warm, cozy, homely, reminding you of the bright moments of a carefree and long-gone childhood. 🙂