Sausage Of Chocolate Food

BAKED SAUSAGE AND HAZELNUT-CHOCOLATE PANINI

Steps:

• Preheat oven to 450 degrees F.
• In a large saute pan over medium-high heat, cook sausages until all sides are brown. Slice lengthwise.
• Slice bread lengthwise and spread bottoms with hazelnut chocolate spread. Store the remaining chocolate hazelnut spread in a cool dry place.
• Place sausages on hazelnut chocolate spread. Bake sandwich in oven until bread is lightly toasted.

CHOCOLATE DESSERT SALAMI

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 degrees F.
• Spread the almonds, walnuts and crushed biscotti in a single layer on a baking sheet. Bake until the nuts are lightly toasted, 6 to 8 minutes. Cool completely.
• Put the butter and chocolate in a heatproof medium bowl and place the bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth, about 6 minutes. Stir in the coffee until smooth. Add the almonds, walnuts, biscotti pieces and orange zest, and stir until combined. Cover the bowl and refrigerate until firm but moldable, 1 1/2 to 2 hours.
• Divide the chocolate mixture in half. Place half of the mixture in the center of an 18-inch-long piece of plastic wrap. Using a spatula, form the mixture into a log, about 7 inches long and 2 inches in diameter. Roll up the log in the plastic and twist the ends to seal. Roll back and forth on a work surface a few times to make the log evenly round. Repeat with the remaining chocolate mixture. Refrigerate the logs until firm, about 1 hour.
• Spread the confectioners' sugar on a dinner plate. Remove the plastic wrap from the logs, then roll them in the sugar until coated. Using a pastry brush, brush away the excess sugar. Let the logs sit at room temperature for 15 minutes. Using a sharp serrated knife, cut the logs into 1/2-inch-thick slices and serve.
• Cook's Note: The dessert can be frozen for up to 1 month. Thaw at room temperature for 25 minutes before slicing.

CHOCOLATE SAUSAGE (SALAME DI CIOCCOLATO)

Steps:

• With electric mixer, beat sugar and egg yolk in medium bowl, 3 to 4 minutes. Beat in whole egg until fluffy, 10 to 15 minutes more. Beat in melted butter until smooth. Stir in cocoa, crushed cookies and almonds. Shape dough into a long sausage shape, wrap in waxed paper or plastic wrap and place on a baking sheet. Freeze 4 hours, until firm. Serve in thick slices.

CHOCOLATE SAUSAGE (SAUCISSON AU CHOCOLAT)

Steps:

• In a double boiler, melt chocolate and butter together.
• Roast almonds until lightly browned in 350 degree F (180 C) oven.
• Soak nuts and dried fruit in liqueur, then add grated orange peel.
• Stir nut mixture into melted chocolate mixture and transfer to a clean, flat surface.
• Using your hands, roll chocolate mixture into a long sausage shape, then wrap tightly in plastic wrap and chill.
• Just before serving, remove plastic and roll sausage in sugar to give it the look of a meat sausage.
• Slice into 16 cookie-like slices and serve at once.

GERMAN CHOCOLATE SAUCE

Steps:

• In a small saucepan, melt butter and chocolate over low heat, stirring constantly until melted.
• Stir in sugar, vanilla, salt, and milk; bring to a boil over medium heat. Cook 7 minutes, stirring constantly.
• Serve warm over ice cream or pound cake.
• Note: This sauce can be reheated in the microwave oven on Medium (50% power). The amount of time will vary with the amount of sauce being reheated.