Indulge in this festive no-bake dessert full of creamy chocolate Meltaways, toasted nuts, and cranberries. This is the perfect way to add a sweet element to a charcuterie board.  Filled with flavour and texture, this is a sure crowd pleaser.

Ingredients

124g Whipping Cream

200g Valrhona Manjari dark chocolate, chopped into small pieces

30g Unsalted Butter

1/4 cup Toasted, chopped nuts (of your choice) 

3 Tablespoons chopped dried cranberries

2 Tablespoons chopped Milk Meltaways

Sprinkle of sea salt

Cocoa powder (to roll in)

Steps

1. Bring the cream to a light boil, and pour over the chopped chocolate and leave for 1 minute.

2. Using a spatula, start making small circles from the centre to emulsify the cream and the chocolate.

3. Once the chocolate and cream have come together in a smooth ganache, add the butter and incorporate.

4. Add the chopped ingredients & salt.  Mix well.

5. Let the ganache crystallize at room temperature (undisturbed) for 1 hour.

6. Dust a 12" x 12" piece of parchment paper with cocoa powder, and use a spoon to place the ganache through the centre of the paper to start creating the 'tube shape' of the 'chocolate sausage'.

7. Roll the parchment around the 'chocolate sausage', and tie the ends.

8. Place in the fridge to set completely for a minimum of 2 hours.

9. Unroll the sausage from the parchment and finish by rolling in cocoa powder, shaved chocolate or chopped nuts.

10. Store in the fridge, and cut into slices or chucks when cold with a sharp knife.

EnJOY!