8 oz (225 g) 70% dark chocolate, chopped

1/2 cup (125 ml) unsalted butter, softened

1 cup (250 ml) icing sugar

1 egg

1 cup (250 ml) butter cookies broken into approximately 1/2-inch (1-cm) pieces

1/2 cup (125 ml) diced white marshmallows

2 tablespoons (30 ml) golden raisins or other (optional)

2 tablespoons (30 ml) pine nuts (optional)

In a bowl over a double boiler, melt the chocolate with the butter. Remove the bowl from the double boiler. Whisk in the icing sugar and egg. With a spatula, stir in the cookies, marshmallows, raisins and pine nuts.

On a work surface, spoon the chocolate mixture on a large sheet of aluminum foil. Form a 30-cm (12-inch) in length cylinder or two 15-cm (6-inch) cylinders. Close the cylinder, twisting both ends of the foil. Refrigerate for about 2 hours or until the sausage is firm to the touch. Remove the foil and roll the cylinder in icing sugar to give it the appearance of a real dry sausage. Tie, if desired.

Serve on a wooden board and slice.

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