Chocolate cookie salami
Chocolate sausage - the taste of childhood. This is my first culinary experience in my life. I was 3 years old then. Of course, my mother cooked the sausage, and I took an active part in crushing the cookies. Today my junior assistant is with me in the kitchen. More precisely, it’s me with him: I take photographs, give advice if necessary. The rest is on your own. What can we say as a result? The result was an excellent sweet sausage with a bright chocolate taste. You don't have to add nuts, but it tastes much better with them. The sausage is dense, after slicing it holds its shape perfectly and does not “float”. The chopped pieces waited perfectly for the next tea party in the refrigerator.
Adjust servings in the full version
Grind the cookies. We used a rolling pin for these purposes. They just crushed cookies in a bowl. Some turned into small crumbs, and some remained in larger pieces. Just what you need!
Dry the nuts in a dry frying pan. Chop with a knife or use a rolling pin again.
Gently heat the milk, sugar, butter, chocolate, cocoa and rum flavoring in a saucepan, stirring until smooth and thick. Remove when the first bubbles appear, without letting it boil.
Combine the nuts and cookie pieces, then pour over the chocolate mixture.
Mix everything. We work with a spoon. The mixture is very hot. Don't get burned. The result is a thick dough. At this point, it is important to show willpower and not eat half. We're almost done.
Let the dough cool a little so that it doesn’t burn your hands, and begin to shape the sausage. There are several options here. You can wrap it in foil, but I don’t like it: the foil sticks to the sausage and breaks. You can use cling film. The head cook doesn’t like this option: it’s very sticky and it’s hard to lay it flat on the table.
We used food storage bags to shape the rolls. My young helper decided a square-shaped roll would taste better.
It turns out 4 sausages like this. Place them in the freezer for several hours.
We store the sausage in the freezer. Before drinking tea, take it out and cut it. You can eat it straight away cold, or you can let it sit for a little while at room temperature to warm up. And so, so delicious.