Go Back
The Tattooist of Auschwitz Book Club Questions and Recipe

Chocolate Sausage

A rich and decadent dessert that combines dark chocolate with nuts and biscotti. If you're looking for food suggestions for The Tattooist of Auschwitz, look no further!
Prep Time 5 mins
Cook Time 15 mins
Refridgeration 3 hrs
Total Time 3 hrs 20 mins
Course Dessert
Cuisine European
Servings 10
Calories 280 kcal

Ingredients
  

  • ½ cup chopped almonds or hazelnuts
  • ½ cup chopped walnuts
  • Two 5-inch long biscotti cookies
  • 6 tablespoons of unsalted butter cubed
  • 12 ounces of bittersweet chocolate chips
  • ¼ cup brewed coffee
  • 1 teaspoon of orange zest
  • ½ cup powdered sugar

Instructions
 

  • Preheat the oven to 350 degrees.
  • Chop the nuts if needed and crush the biscotti into coarse pieces (about the size of the nuts).
  • On a lined baking sheet, spread the biscotti and nuts into a single layer.
  • Bake the biscotti and nuts for 6-8 minutes until the nuts are toasted. Remove and cool.
  • Using a double boiler, heat the chocolate chips and the butter over low heat until the chocolate melts and a smooth, silky mixture is achieved.
  • Remove from the heat and stir in the coffee until well incorporated.
  • Lightly fold in the toasted nuts and biscotti and the orange zest, careful not to crush the biscotti, but making sure everything is well coated.
  • Cover and refrigerate for 1 ½ to 2 hours or until the chocolate is moldable but not too firm.
  • Remove from the refrigerator and place half of the mixture onto an 18-inch-long piece of plastic wrap. Using your hands or a spatula, form the mixture into a log shape about the size of a sausage. Roll up the chocolate log in the plastic wrap and twist the ends. Once wrapped, roll on the counter to round the log if needed. Repeat with the second half.
  • Refrigerate both logs for at least 1 hour, until firm. They should feel firm enough to slice.
  • Place the powdered sugar in a plate. Remove the logs from the plastic wrap and roll in the powdered sugar until coated.
  • Slice with a serrated knife into ½ inch pieces and serve cold.
Keyword Chocolate, Dessert