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Introduction
[/et_pb_text][et_pb_text _builder_version=”4.27.0″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]Mosaiko, also known as “Greek Chocolate and Biscuits Dessert” or “Kormos,” is a no-bake dessert made from layers of rich chocolate and crunchy biscuits. This delightful treat is a staple in many Greek households, often enjoyed with coffee or tea. It’s easy to prepare, requires minimal ingredients, and is perfect for special occasions or a simple indulgence. The texture combines the smoothness of chocolate with the crunch of biscuits, making it a well-loved dessert for all ages.
[/et_pb_text][et_pb_divider color=”#FE8806″ _builder_version=”4.23.1″ _module_preset=”default” custom_padding=”20px||||false|false” global_colors_info=”{}” theme_builder_area=”post_content”][/et_pb_divider][et_pb_text _builder_version=”4.23.1″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”]Ingredients
[/et_pb_text][et_pb_text _builder_version=”4.27.0″ _module_preset=”default” text_font=”–et_global_body_font|700|||||||” text_text_color=”gcid-7bcdc485-bc1f-4aa6-a277-adaa145d7588″ custom_padding=”5px||5px||true|false” hover_enabled=”0″ global_colors_info=”{%22gcid-7bcdc485-bc1f-4aa6-a277-adaa145d7588%22:%91%22text_text_color%22%93}” theme_builder_area=”post_content” sticky_enabled=”0″]Serves Approximately: 8 – 10 People
[/et_pb_text][et_pb_text ul_position=”inside” _builder_version=”4.27.0″ _module_preset=”default” ul_font=”Lato||||||||” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]- 200g (7 oz) digestive biscuits or petit beurre cookies, broken into small pieces
- 150g (5 oz) butter, softened
- 100g (3.5 oz) powdered sugar
- 50g (1.7 oz) cocoa powder
- 100g (3.5 oz) dark chocolate, melted
- 1 teaspoon vanilla extract
- 2 tablespoons brandy or orange juice (optional)
- 50ml (3 tablespoons) milk
- Pinch of salt
Optional Topping:
- Melted chocolate for drizzling
- Chopped nuts or grated coconut for garnish
Equipment
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- Large mixing bowl
- Small saucepan
- Spatula or wooden spoon
- Plastic wrap or parchment paper
- Loaf pan or a log mold
- Rolling pin (for breaking biscuits)
Instructions
[/et_pb_text][et_pb_text ol_item_indent=”10px” _builder_version=”4.27.0″ _module_preset=”default” ol_font=”Lato||||||||” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]1. Prepare the Biscuits:
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- Place the biscuits in a ziplock bag and crush them into small pieces using a rolling pin. The pieces should be about 1cm in size. Set aside.
2. Melt the Chocolate:
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- In a small saucepan, melt the dark chocolate over low heat or in a microwave in 30-second intervals, stirring until smooth. Set aside to cool slightly.
3. Make the Chocolate Mixture:
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- In a large mixing bowl, cream together the softened butter, powdered sugar, and cocoa powder until smooth and creamy.
- Gradually add the melted chocolate, milk, and vanilla extract to the mixture, stirring well.
- Add the brandy or orange juice if using, and mix until everything is well combined.
4. Combine with Biscuits:
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- Gently fold in the broken biscuits into the chocolate mixture. Ensure that the biscuits are evenly coated with the chocolate mixture.
5. Shape the Mosaiko:
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- Lay a piece of plastic wrap or parchment paper on a flat surface.
- Place the chocolate-biscuit mixture onto the wrap and form it into a log shape.
- Roll it tightly, twisting the ends of the wrap to secure the shape. Alternatively, you can press the mixture into a loaf pan lined with plastic wrap for a more structured shape.
6. Chill the Mosaiko:
- Place the wrapped log or pan into the refrigerator and chill for at least 4-6 hours, or until firm. For best results, leave it overnight.
7. Serve:
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- Once the Mosaiko is firm, unwrap it and slice it into 1cm thick slices. You can drizzle melted chocolate over the slices and garnish with chopped nuts or grated coconut if desired.
Tips
[/et_pb_text][et_pb_text ul_position=”inside” _builder_version=”4.27.0″ _module_preset=”default” ul_font=”Lato||||||||” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]- Biscuits: Use any type of plain, dry biscuits, such as digestive or petit beurre. Avoid biscuits with cream fillings.
- Chocolate: For a richer flavour, use high-quality dark chocolate. You can also mix in milk chocolate for a sweeter version.
- Alcohol-Free Option: If you don’t want to use brandy, orange juice or milk works just as well.
- Storage: Store Mosaiko in the fridge in an airtight container for up to a week or freeze it for up to 2 months.
