Chocolate “Kielbasa”

• 3-1/2 ounces, weight Plain Dark Chocolate
• 1 Tablespoon Milk
• 3-1/2 ounces, weight Walnuts
• 14 ounces, weight Shortbread Cookies
• 2 Tablespoons Regular Cocoa
• 1 Tablespoon Extra Dark Cocoa
• 14 ounces, weight Condensed Milk
• 10 Tablespoons Unsalted Butter
• 1 Tablespoon Cognac
• 1 Tablespoon Confectioners Sugar

1. Break chocolate in a small pot, add milk and place it in a bigger pot or skillet filled with water. Put on low to medium heat to melt. This method prevents chocolate from sticking to the bottom of the pot. Stir occasionally.
2. Chop nuts and break cookies in small pieces. Mix together in a large bowl.
3. Add regular and dark cocoa and condensed milk to chocolate, stir until smooth. Add butter and warm up on medium heat constantly stirring until melted and almost boiling. Add cognac, stir, set aside.
4. Pour chocolate mixture into nuts and cookies while it's still hot, mix quickly before it starts to thicken.
5. Spread clear plastic wrap on a board (about 14 to 16 inches long), form a log (the mixture should be still warm and manageable), roll, and twist the ends. Roll also into aluminum foil and freeze for 2-3 hours before serving.
6. When you are ready to serve, unwrap your chocolate "kielbasa" and roll (or just rub with your fingers) in confectioner's sugar. Slice. Looks like kielbasa, doesn't it? But what a surprising taste!

chocolate, milk, walnuts, shortbread, regular cocoa, cocoa, milk, butter, cognac, confectioners sugar

Taken from tastykitchen.com/recipes/desserts/chocolate-e2809ckielbasae2809d/ (may not work)