Recipe by Jodi B.
"Anne Desjardins, chef at L'Eau a la Bouche (Mouthwatering) in Ste. Adele, made this sausage-like cookie to serve at Kendall College, a professional chefs' school in Evanston, Ill. The nut-studded chocolate is rolled into a sausage shape and dredged in icing sugar. Sliced up, it's a delectable treat with coffee or sweet wine." Julian Armstrong, Montreal Gazette
- 4 ounces manjari de valrhona chocolate or 4 ounces other quality bittersweet chocolate
- 3 tablespoons unsalted butter
- 1⁄4 cup chopped almonds (50 g)
- 1⁄3 cup chopped dried fruit (apricots, cranberries, etc. 100 g)
- 1 tablespoon sortilege orange liqueur or 1 tablespoon Grand Marnier or 1 tablespoon Cointreau liqueur (or orange flavoring)
- grated zest orange (peel)
- 1 -2 tablespoon sifted icing sugar
Directions See How It's Made
- 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.