Chocolate Sausage

Beat the butter, sugar and eggs until thick and creamy. Crumble the cookies and stir into the mousse with the cocoa and port, then knead a firm dough. Form a roll about 30 cm long, wrap in aluminum foil and rest in the refrigerator for about 2 hours.

Before serving, cut “sausage slices” 1 cm thick.

Wrap any leftovers repeatedly in aluminum foil and keep in the refrigerator.

Tip: Feel free to use better chocolate – the more delicious the result!

Related Recipes:

Sponge Cake Slice with Chocolate CreamFor the sponge cake with chocolate cream, separate the eggs, beat the egg whites with half the amount of sugar... Szomlau DumplingsSeparate the eggs and beat the yolks with half the amount of sugar until creamy. Squeeze the lemon and add the... BrabantFor the Brabanter, mix the almond kernels, flour, powdered sugar, vanilla sugar, cinnamon and baking powder... Gratinated Vineyard Peach with Pistachios and Wal …60 min., for the ambitious For the ice cream: Bring milk and cream with 40 g sugar to a boil. Mix in the... Roulade of Salmon and Pike PerchTry this delicious pasta dish: Rinse the fish fillets, rub them well dry and remove all bones. Next, cut in... Chocolate MousseFor the chocolate mousse, break the dark chocolate into coarse pieces and place them in the Cooking Chef... Apple Crumble CakeBeat eggs with sugar and flavoring ingredients until foamy. Sift flour and starch, stir in loosely and finally... Wholemeal Rhubarb PieFor the wholemeal rhubarb cake, cut the washed, cleaned rhubarb into 1 cm thick pieces. For the dough, cream... Stuffed Roast Chicken with Stove Sweet PotatoesSeason chicken inside and out with salt and season with pepper. Remove the peel from the celery and 1 onion... Cappuccino Cherry TartA cake recipe for all foodies: Meringue: Beat the egg whites with the sugar until firm and shiny. To do this...