Gluten Free Chocolate Sausage or Salami

5 from 4 votes

Gluten Free Chocolate Sausage or Salami

A ridiculously simple recipe with the most impressive looking results, this gluten free chocolate sausage (or salami) is made in minutes and can keep in the fridge for ages (apparently, mine never last that long!)

Prep Time20

chilling time30

Total Time50

Course: Treat

Cuisine: Vegan

Keyword: Chocolate, Easy, Kids Treats, Simple

Servings: slices

Calories: 127kcal

Author: Glutarama

Ingredients

150 g dark chocolate dairy free if necessary
100 g milk chocolate dairy free if necessary
50 g butter I use a vegan block of butter - Flora
60 g gluten free digestive biscuit(s) approx. 5-6 biscuits
50 g raisins
50 g dates
50 g apricots
40 g white chocolate drops dairy free if necessary

Metric - US Customary

Instructions

Prepping your dried fruit

First I spend a short while chopping all the dried fruits. Even if you've used pre-chopped dated and apricots, it's still worth chopping them up a little more. The aim is to have teeny pieces of fruit in the sausage, imagine little bits of meat and fat in a real sausage, Saucisson or salami.
Add all the fruit to a large bowl and set aside.

Prepping your biscuits

Chop the biscuits into tiny pieces the size you your little fingernail. Yes you will get lots of biscuit dust, this is not a problem.
Add the chopped biscuits to the bowl of prepped dried fruit.

To make you Chocolate Sausage

As this is dairy free chocolate the best method for melting is in a bowl over a pan of simmering water. (dairy free chocolate tends to 'catch/burn' quickly in the microwave).
Add the dark and milk chocolate to the bowl and stir occasionally until all the chocolate has melted.
Next add your 'butter', I cut this into small cubes to melt quicker. Leave the butter to melt, do not stir yet.
Carefully remove the bowl from the pan of water and pour the chocolate and 'butter' into the bowl of dried ingredients - NOW you can stir the chocolate and butter together with the dried ingredients.
Give the mixture a while to cool on the side while you clear the kitchen work surface down, then add the white chocolate drops. We add after a little while so the white chocolate doesn't melt, these will be the pretend 'fatty lumps' in your sausage when you slice into it.
Pop the bowl into the fridge for 10 minutes to allow the mixture to harden a little ready for rolling.

To roll your sausage

While the mixture is cooling cut a piece of greaseproof paper (about the length of your elbow to fingertips).
Now you'll think I'm crazy but screw the paper up in your hands really tight, unscrew and turn the paper over and do it again!
This is to create the rippled effect of a cured sausage on the surface of the chocolate mixture.
Get your sausage mixture back out of the fridge and place on a well dusted surface using icing or confectionary sugar. Roll the sausage to 25cm long and approx. 6cm wide.
Don't over handle the chocolate sausage at this stage or else it will start to melt, wrap it really tightly in the scrunched greaseproof paper and twist the ends. I hold the ends in place with two elastic bands that I reuse for baking (eco-friendly-style!)
Pop your wrapped chocolate sausage into the fridge for at least 30mins more if you can resist it.
Once the sausage feels solid to the touch remove and unwrap. Now rub the surface of the chocolate sausage with more icing sugar, this is where the magic happens and you suddenly see a dry cured sausage before you!
If you wish to add to the effect you could tie your sausage with string as I have done.
Now all that's left to do is slice of coins of chocolate sausage and enjoy!

Nutrition