Chocolate sausage with nuts

  • Time 1.30 minutes
  • Servings 4 People
  • 1 Half or a third of the liver is bleached with blender (in powder) and transferred toudge. The rest of the liver will break into small pieces.
  • 2 Greek nuts are gonna be big.
  • 3 Connect liver with nuts.
  • 4 Cocoa connect with sugar and mix.
  • 5 To add milk or cream and mix well.
  • 6 Put the milk cocoa on the weak fire and get boiled, laughing. Take off the fire and get a little cold.
  • 7 Add cream oil cut.
  • 8 It's good to smash the chocolate mass.
  • 9 In a chocolate mass bow, add rubber cookies (not all cookies at once, but parts to keep the mass too thick).
  • 10 It's all laughing and adding cookies until it's dense, lean chocolate mixture.
  • 11 If you wish, chocolate can be added to the chocolate mixture in the water bath (50 g): chocolate breaks and smelts on the water bath, add 2-4 table spoons of cream or milk and bleed to homogeneity. Also, a few boxes of dried milk may be added. Accordingly, there is a need to increase the number of liver if it is necessary to have a thick, viscous mass (not dry but not liquid).
  • 12 On the table, unleash the food film or the smashed olga butter, or the pulp sheet, put some of the chocolate mass on it with the liver and rig it.
  • 13 It's hard to wrap a foil by giving a chocolate mass the shape of a sausage. So make a sausage of the rest of the chocolate mass.
  • 14 Remove the ready sausage in the refrigerator or the freezer before the cold. Sweet sausage can be stored in a freezer for a long time. When you're lucky to cut the sausage with plices and put it to tea.
Nutrition Facts
  • Calories 1021
  • Total Fat 55,1 g
  • Protein 7,9 g
  • Total Carbohydrate 1021 g
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