Are you shocked by how often I screw up in the kitchen? Oops, I did it again! This time with a batch of brownies that were incredibly oily - probably because I most likely zoned out and added the oil twice. It sounds like something I would do. They tasted good and chocolatey, but the texture and the oiliness weren't even tolerable. Anyway, I needed to recycle them into something better for the Wing It, Don't Fling It challenge, but I didn't want to turn them into truffles yet again. Been there, blogged that three times already. Let's turn the inedible brownies into a chocolate sausage instead!
I've also heard people call this a "chocolate salami", but I like chocolate sausage better. Here's how I turned a horrid batch of brownies into a tasty chocolate sausage...
The oily brownies in all their oily glory.
First I cut them into small pieces and ground them in the food processor until they were very crumbly. Then heated (microwaved) two tablespoons of almond butter and four tablespoons of coconut milk in a little bowl, whisked them together and added the mixture to the crumbled brownies. I processed that until smooth (it was like a very thick cream) and transferred the mixture to a mixing bowl. Now I had to decide what sort of chunky bits I wanted to throw in there. The winners were finely chopped cashews, coarsely ground white chocolate chips, and little bits of almond paste. After I mixed the chunky bits into the thick batter, I added enough coconut flour to form a soft dough..
...which I then shaped into two little logs, sprinkled more coconut flour all over, and wrapped them in parchment paper. After a couple of hours in the fridge, my chocolate sausages were ready to be sliced!
That's better! The fine coconut flour absorbed the extra oil and gave the chocolate sausage a smooth texture, kind of like cookie dough. It was fun to find chunky bits of nuts, white chocolate, and almond paste in there, and it was a bit freaky how much it looked like a sausage! This was a fun experiment and I can't wait to actually make a chocolate sausage from scratch, not from a fudged up batch of brownies. I did make mine a bit too firm, and I had to wait about 15 minutes to slice it after I took it out of the fridge because it kept crumbling into little pieces. Next time I'll have to remember to make the dough quite soft.
Mr. Chickadee asks: have you recycled any leftovers into something fabulous lately?
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