Mosaiko dessert

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

2 hours

Calories

343

Author:

Michel

The chocolaty chilled mosaiko recipe is one of the most effortless dessert preparation. This is so easy that even a kid can make it.

“Kormos” and“Mosaiko” are Greek terms denoted to this dessert. Kormos literally translates to a ‘log’ owing to the shape of the dessert, while mosaiko means ‘mosaic,’ as the sliced portion looks similar to a mosaic. This dessert is also popular in various parts of Europe, Asia, and South America. In Portugal and Italy, it is called “Chocolate Salami,” while Hungarians know it as “Biscuit Roll.”

There are times we crave a chocolate dessert but can’t brainstorm a quick 10 minutes recipe. Furthermore, melting chocolate in a double broiler needs skill and often ends up burning. If you have faced such hassle and want to enjoy a no-cook decadent sweet dish, then this is for you.

The biscuit pieces and hazelnuts offer a savory, earthy flavor and pleasing crunch. It goes well with the intense chocolate sweetness. The cognac and orange zest add a hint of fruity zing.

To prepare the chocolaty chilled Mosaiko recipe, you simply break up the biscuits, mix a few ingredients, shape it using a cling film, freeze, and slice. No complicated or time-consuming steps are involved! You may enjoy it alongside some ice cream or serve it as a sundae with whipped cream and fresh fruits!

Ingredients

250g | 1 cup unsalted butter (melted)
200g | 1½ cup icing sugar (more for serving)
50g | 1/3 cup cocoa powder
2 tsp orange zest
A pinch of salt
250g petit beurre biscuits (or any other biscuit/cookies)
2 Tbsp cognac
100g hazelnuts (chopped roughly)

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Directions

Transfer the melted butter into a mixing bowl. Whisk it with icing sugar, cocoa powder, orange zest, and a pinch of salt for 1 minute.
In another large bowl, break the biscuits into small pieces. Toss them with the cognac and chopped hazelnuts.
Pour the runny cocoa mix on the biscuits. Gently coat the broken biscuits and nuts with the cocoa mix, ensuring not to crush the biscuits.
Transfer the mixture into a cling film. Spread it out length-wise in the middle while leaving about 4 inches on both ends. Roll the cling film tightly to form the shape of a log/salami. Twist the excess ends of the cling film to secure the edges.
Put it in the freezer for 1-2 hours until it solidifies and holds the shape.
Lastly, after removing it from the freezer, take off the cling film. Dust with icing sugar all over and slice into 1-inch thick pieces.

Recipe Note

• Keeping the Mosaiko in the freezer gives it a solid texture. If you prefer a moose-like texture, keep it in the refrigerator.

• The orange zest infuses a hint of fruity flavor. You may substitute it with lemon zest, ground cinnamon, herbs, or spices.

• You can alternate the cognac with the same quantity of coffee liquor, brandy, or rum.

• Other than hazelnuts, the chocolaty chilled mosaiko recipe can also be made using cashews, almonds, walnuts, coconut, as well as dried fruits/berries as per your taste preference.

• Instead of cocoa powder and icing sugar, you can use 250g of milk/dark chocolate of your choice and melt it with butter in a double boiler.