White chocolate sausage
INGREDIENTS (serves 4):
  • white chocolate (250g/9oz);
  • 2 egg yolks;
  • butter (100g/3.5oz) soft, but not melted;
  • Italian biscotti (300g/10.5oz);
  • dried apricots (200g/7oz);
  • coffee espresso (100 ml/3.5 oz), cooled;
  • brown sugar (30g/1oz); 
  1. Melt the chocolate over a hot-water bath;
  2. Crush the biscotti in the blender until they are very fine crumbs, put aside;
  3. Grind the dried apricots in the blender, put aside;
  4. Begin to whip the butter with the yolks and the brown sugar in the food processor ;
  5. Add the melted chocolate to the whipping butter, spoon by spoon;
  6. Add the espresso;
  7. Add the dried apricots;
  8. Add the biscotti;
  9. Continue to whip for another 5 minutes until there is a nice homogeneous mass;
  10. Now you have to create a tube of a parchment paper. Take 50''(130cm) of parchment paper, fold it in three layers and roll it into a tube of 3''(8cm) in diameter.
  11. Tie one end of the tube with a thread, put it vertically and holding it with one hand spoon the chocolate mass inside the tube.
  12. Tie another end with a thread and put the "sausage" in the freezer for at least 4 hours.
  13. When "sausage" is firm, remove it from the freezer, gently remove the parchment paper and slice. 
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