Chocolate biscuit log, known in Greece as mosaiko (mosaic) and elsewhere as chocolate salami, is one of those desserts that brings back memories of childhood. Chocolate, biscuits and crunchy nuts come together in a simple, timeless combination that has been loved for generations.

In our house, though, there was one small problem: my daughters were never particularly fond of the classic version. They didn’t like the texture created by the large amount of butter it usually contains, or its pronounced buttery taste. And so the experimenting began…

After quite a few trials, I came up with this butter-free version, with a rich chocolate flavor and a texture much more to our liking. It took some time to get the recipe exactly where I wanted it, but every trial was worth it. Because the result is, without exaggeration, an irresistible chocolate temptation!

🎬 Watch the full recipe video on YouTube and subscribe to my channel for more delicious recipes!
English subtitles are available.

🛒Ingredients

For the Chocolate Cream

• 🥛 400 g sweetened condensed milk
• 🥛 200 g milk
• 🥛 200 g heavy cream
• 🍫 200 g dark chocolate
• 🍫 25 g cocoa powder
• ☕ 1/2 tsp espresso coffee
• 🧂 1/2 tsp salt
• 🌼 1 tsp vanilla extract
• 🌽 5 tsp cornstarch

You will also need

• 🍪 1 package Petit Beurre biscuits
• 🌰 1 cup coarsely chopped hazelnuts

👩‍🍳Preparation

In a saucepan over medium heat, combine the milk, sweetened condensed milk and heavy cream. Stir constantly to prevent the mixture from sticking to the bottom. Bring it just to the boiling point, then remove the saucepan from the heat.

Add the dark chocolate, cut into pieces, and sift in the cocoa powder.

Add the espresso, vanilla and salt. Stir well until the chocolate has completely melted and the mixture is smooth.

Return the saucepan to the heat. Dissolve the cornstarch in 2 tbsp water, add it to the mixture and stir continuously. As soon as the mixture comes to a boil and thickens, remove the saucepan from the heat.

Transfer the chocolate cream to a metal bowl and let it cool completely, stirring occasionally. A thin skin may form on the surface, but don’t worry about it; it will disappear as soon as you stir the cream.

Once the cream has cooled completely, add the broken biscuits and mix.

Add the coarsely chopped hazelnuts. Mix well until evenly distributed.

Spoon the mixture onto a sheet of parchment paper and wrap it tightly, shaping it into a log. Place the chocolate biscuit log in the freezer for at least 3 hours, or until completely firm.

And if you love easy chocolate desserts with nuts, try this Chocolate fudge with nuts, another incredibly easy and irresistible chocolate treat.

From My Experience…

🔸 If you prefer a milder, sweeter chocolate flavor, replace half of the dark chocolate with milk chocolate. This will give the dessert a softer, sweeter flavor with less of the characteristic bitterness of dark chocolate.

🔸 If you have a bamboo rolling mat, use it to shape the log. It makes it much easier to create a neat, evenly shaped roll.

🔸 And one more thing! If your family also manages to make a mess of the freezer every time they cut themselves a slice (grrr…), once the log is completely frozen, slice the whole thing. Wrap each slice individually in aluminum foil or parchment paper and store them in the freezer. They’ll look like large kariokes and will always be ready to serve. Take care of yourself and your nerves — nobody else is going to do it for you!😉

Enjoy!
Nanà…✍️