CHOCOLATE COOKIE SAUSAGE ROLL (HEDGEHOG SLICES)
This is delicious, especially with the orange rind.
I will for sure make this again and intend to add different nuts and maybe even some cake fruit mixture.
Icing sugar is simply another name for powdered sugar or confectioners’ sugar.
- 115 g unsalted butter
- 300 g dark bittersweet chocolate
- 150 g crushed Arrowroot biscuits
- 60 g coarsely chopped walnuts
- 40 g pine nuts
- 25 ml strong brewed coffee, black
- zest of one 1 large orange, ± 15 ml
- enough icing sugar for dusting
Measure out the butter and chocolate in a large mixing bowl.
Crush the cookies in smaller pieces, and add all the remaining ingredients, except the icing sugar and toss to mix.
Melt the butter and chocolate in the microwave and stir with a metal spoon until the chocolate is totally melted.
Do not overcook. I prefer to do it for 1 – 2 minutes, mix and then return it for 3 or 4 x 30 second intervals and continue to stir until you have a smooth consistency. This may vary depending on the strength of your microwave.
Once fully melted and the chocolate and butter fully mixed, add the remaining ingredients (not icing sugar).
Mix it the chocolate, cookie and nut mixture until the cookies totally covered.
Leave it in the mixing bowl until the chocolate mixture starts to set. This can take 15 minutes or more.
If you wish to speed up the process, place the mixing bowl in the fridge for 5 – 10 minutes. Use a metal spoon to mix it through at least twice to ensure that it cools down throughout.
In the meantime, place a 40 – 45 cm long strip of cling wrap or any plastic wrap (lengthwise) on the counter top.
Now the fun part begins. Once the mixture has set reasonably well (it should not be hard or solid), you will scoop out the ‘dough’ and transfer it on the plastic wrap.
Use the spoon or a spatula to shape the ‘dough’ into a 15-20 cm long cylindrical shape, round and sausage-like in the middle of the wrap.
Pick up the sides of the plastic and fold it over the chocolate sausage and wrap it tightly around the chocolate. Twist the ends (like a candy wrapper) and continue to keep the mixture in a log shape.
Place the chocolate sausage in the fridge to set.
After 10 minutes, take it out, and lightly roll it on the counter top with the palm of your hand to keep and mold it in a nice round sausage form.
Repeat this once or twice and then leave it to totally set and harden.
You should leave this for at least 3-4 hours or overnight.
How to decorate the Chocolate Cookie Log:
Place an extra-large and long sheet of parchment paper on your counter top.
Dust it with icing sugar. Unwrap and place the log on the icing sugar parchment paper.
Sprinkle and dust the Chocolate Cookie Log with more icing sugar to coat it.
Wrap it log again like candy in the parchment paper and leave it in the fridge until ready to be served.
How to serve the Chocolate Cookie Log:
Dust a dark-coloured serving platter with icing sugar.
Unwrap your ‘candy’ and cut with a very sharp and heavy knife in 2 cm thick slices.
Note: It may crack, and brake should you try to slice it thinner.
Recipe and photo: Esme Slabs
