Saucisson Chocolat, Figues et Pistaches

My friend, Monique, of La Table de Nana, made this and I was amazed! I thought it was such a great example of trompe l'oeil - a "sausage" made of chocolate and other goodies! I finally had a chance to make it myself and was surprised at how easy it was. This would be a very cool addition to any party - everyone will be talking about it! AND... the best part... it's delicious!


Thankfully, Monique was kind enough to translate the recipe from French into English (my French isn't that great!)


Saucisson Chocolat, Figues et Pistaches
Yields: 2 "Saucissons"


120 g (4 ounces) chocolate 70% dark (Bittersweet)
30 g (3 tablespoons) butter
27 g(1 cup) pistachios, coarsely chopped (or almonds… I used almonds when I made this)
27 g (1 cup) Rice Krispies
165 g( 1- 1/2 cups )of dried chopped figs
2 tablespoons icing sugar


In the microwave or in a bain-marie, melt chocolate and butter. Incorporate the next 3 ingredients. Roll into a log approximately 2 inches in diameter, approximately 6 inches long. Press tightly when making the rolls so they do not break when you will eventually slice. (I put the mixture into a sandwich-sized resealable baggie and formed the roll, squeezing the mixture as tight as I could.) Refrigerate 3-4 hours.


Unwrap the rolls and place individually in a bag with the icing sugar and shake. Tie with kitchen string butcher style. At the time of serving using a bread knife, slice in approximately 3/8 inch slices.


(Monique's notes..I halved the recipe…so I made 1 log...To make sure we liked it…I did not crush my Rice Krispies…I have searched the net and saw that one person suggested it would be better. I like them the way they are :) DO press tightly.. a firm firm boudin is necessary.I used 3/4 cup of the chopped dried figs.. for my 1/2 recipe... And the next slices showed many more pistachios :) I just did not want to slice off too many pieces before sharing the photos with you.)

Source: Josée Di Stasio via Monique