6-8 servings, cooking: 30 minutes + 4-6 hours.
What you need:
100 g of dark (60-70% cocoa) chocolate
175g Jubilee type cookies
50g peeled walnuts
125g butter with 82,5% fat content
80-100 ml cream with 10% fat content
50 g sugar
2 tbsp unsweetened cocoa powder of good quality
What to do:
1. Soften the butter at room temperature. Break two-thirds of the cookies into small pieces, and grind the rest with a crowbar into very fine crumbs. Coarsely chop the nuts. Chop the chocolate into small pieces.
2. Pour the cream into a saucepan, bring it to the boil, add the sugar mixed with cocoa powder, mix well and cook for a couple of minutes to dissolve sugar and cocoa.
3. Transfer the pan to a water bath over a large saucepan one-third full of low boiling water, add the chocolate pieces and stir until the chocolate is melted.
4. Remove from heat, let stand for a minute, then add butter and stir until mixture is smooth.
5. Sprinkle in the fine cookie crumbs and mix again thoroughly. Add the cookie chunks and nuts and mix gently.
6. The resulting dough transfers to clingfilm, making a sausage. Wrap in clingfilm and place in the freezer for 30 minutes. Then check and correct the shape, if necessary. Return to the freezer for 4-6 hours.
7. Take the ready sausage out of the foil, sprinkle it with powdered sugar and wrap it in parchment.