Christmas sweets: Chocolate sausage

Preparation

1. Put about 150 grams of cookies in the Thermomix glass and leave the rest reserved. Crush for about 10 seconds at speed 5. Remove the cookies from the glass, and reserve.

2. Without washing the glass, put the chocolate in pieces, the egg yolks, the sugar and the butter. Program for 3 minutes at a temperature of 70 degrees and speed 1. In that time you will see that the chocolate has melted, if you see that it is missing a bit, program 1 more minute.

3. Chop with your hands the cookies that we have reserved and the nuts. Add them to the glass along with the crushed cookies and the chocolate mixture. Mix everything for 6 seconds at speed 3.

4. Put plastic wrap on the kitchen counter and pour the entire contents of the Thermomix glass. With the help of your hands, shape it into a cylinder, and close the ends as if it were a candy. Roll it on the counter so that it is very hard.

5. Let it cool until you see that the chocolate has solidified, and once it's cold, sprinkle icing sugar all over the sausage. Wrap it tightly in the plastic wrap again so that the sugar sticks and simulates the skin of the sausage.

6. To serve, remove the transparent film and cut into slices. Spectacular!

7. Put about 150 grams of cookies in the blender glass and leave the rest reserved. Shred and once you have them leave them reserved.

8. Melt the chocolate in the microwave or in a water bath, and then melt the butter as well. When you have both ingredients melted, in the same blender glass, add the egg yolks and butter and mix everything. Add the crushed cookies and chop with your hands the cookies that you have reserved and the nuts. Add them to the blender glass and mix everything until the dough is well incorporated.

9. Put plastic wrap on the kitchen counter and pour the entire contents of the blender glass. Shape the sausage into a cylinder with your hands, and close the ends as if it were a candy. Roll it on the counter so that it is very hard.

10. Let it cool until you see that the chocolate has solidified, and once it's cold, sprinkle icing sugar all over the sausage. Wrap it tightly in the plastic wrap again so that the sugar sticks and simulates the skin of the sausage.

11. To serve, remove the clear film and cut into slices.