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A beloved Greek delicacy known as Mosaiko has been delighting sweet tooths around the world with its irresistible taste and charming mosaic design. This no-bake Greek chocolate biscuit dessert requires less than 1 hour in the kitchen. Read further as we take a closer look into this delectable dessert.

One of the great things about this Greek chocolate dessert, is its customisable ingredients. You can tailor the flavours according to your own individual preference. So whether satisfying your own cravings or baking up something special for friends and family alike, all will absolutely adore what comes next with their very first bite of Mosaiko magic!

If you love this recipe and want another no-bake Greek dessert, you gotta try my Greek halva recipe. But if you're after something rich and chocolatey, my sokolatopita is another Greek chocolate cake, but way sweeter! And if you’re feeling fancy, check out my ekmek kataifi recipe!

What is Mosaiko?

Mosaiko, pronounced as moh-say-koh, is a traditional no-bake Greek dessert consisting of crushed biscuits and dark chocolate. Traditionally Mosaiko takes on the shape of a log which is referred to as "chocolate salami', but as you will see in this post, I like to make mine in a loaf pan.

Mosaiko is made all around the world and is also referred to as Doukissa, Kormos, Hedgehog Cake, Lazy Cake, and Mozaik Pasta. I am sure there are others I have missed, but they all have their own uniqueness and that is the beauty of this dessert!

Watch the short video tutorial

Essential Mosaiko Ingredients

To make Mosaiko, you will need three main components: dark chocolate, unsalted butter and biscuits. There are optional ingredients that can be added to personalise the flavours such as nuts, dried fruits and liqueurs. These basics serve as the building blocks for making an exquisite version of this dessert at home.

The following parts will give advice on how best to select the right kind of chocolate and biscuits in order to achieve one’s desired outcome when baking their masterpiece.

Choosing the right chocolate

Making sure you use the right chocolate and cacao powder for your Mosaiko is important. A good quality dark chocolate should be chosen to find a balance between sweetness and bitterness. I personally use the Cadbury Dark Chocolate Melts as I find they melt to perfection and provide a nice creamy texture.

Selecting the perfect biscuits

The type of biscuits you choose can affect how it turns out. For a classic texture, you can use simple wheat-based varieties like petit beurre, digestive, or tea biscuits. Papadopoulou and Pti-ber brands are recommended for petit beurres in particular, however I personally enjoy the texture of the Arnotts Milk Coffee biscuits in my Mosaiko (apologies to those who are not in Australia!).

one biscuit whole and one in 6 small pieces

If gluten is an issue, homemade options work just as well. Just make sure to pick a biscuit that will keep its form when combined with the chocolate mixture.

Adding nuts and dried fruit

Enhancing the flavour and texture of your Mosaiko can be easily achieved with a selection of ingredients such as almonds, pistachios, raisins or cranberries. These additions create an irresistible crunch and added sweetness which makes for a scrumptious dessert. Please know that this is not an exhausted list and you can get as creative as you like

Ingredients for cake

1 packet plain biscuits (250g) I use “Arnotts Milk Coffee”
½ cup slithered almonds
1 pinch of salt
150g unsalted butter
200g dark chocolate
400g condensed milk
50g cacao powder
40ml brandy

ingredients to make mosaiko from list above

Ingredients for the garnish

1 tablespoon of cacao powder
1 tablespoon crushed roasted walnuts

Instructions

To a large bowl, break the biscuits into medium-small pieces. For context, I break the Arnotts milk coffee biscuit into 6 squares.
In a frying pan, line the bottom with a thin layer of olive oil. Toast your slithered almonds with a pinch of salt. Once toasted, add to the bowl of crushed biscuits.
In a saucepan, melt your butter. Then add in the dark chocolate, condensed milk, cacao powder, and brandy. Whisk until silky smooth.
Pour the chocolate mixture into the bowl that has the biscuits and nuts. With a spoon, mix it all through thoroughly so every biscuit piece is covered.
Line your dish of choice. I use a loaf pan.
Pour your mixture in, bit by bit, so you can push it down as you go, to ensure an even surface once set.