Mosaiko Recipe (Greek Chocolate Biscuit Dessert)
The easiest Greek no bake chocolate biscuit dessert that is enjoyed by all. Salty roasted almonds with a hint of brandy will wow your guests!
Ingredients
Ingredients for cake
- 250 grams tea biscuits
- ½ cup almonds (slivered )
- 1 pinch salt
- 150 grams butter (unsalted)
- 200 grams dark chocolate
- 400 grams condensed milk
- 50 grams cocoa powder
- 40 ml brandy
Ingredients for garnish
- 1 tablespoon cocoa powder
- 1 tablespoon roasted almonds (crushed)
Makes: 23 x 12.5cm rectangle
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 slivered 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. (23 x 12.5cm or 9 x 5 inches)
- Pour your mixture in, bit by bit, so you can push it down as you go, to ensure an even surface once set.
- Smooth over the top and place into the fridge to set for a minimum of 3 hours.
- Once set, remove from the fridge, and take out of the pan.
- Remove the baking paper.
- Dust over a light layer of cacao powder and a generous layer of crushed toasted walnuts.
Video
Nutrition
Calories: 547kcalCarbohydrates: 52gProtein: 9gFat: 35gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 46mgSodium: 245mgPotassium: 453mgFiber: 5gSugar: 32gVitamin A: 511IUVitamin C: 1mgCalcium: 161mgIron: 4mg
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