Kormos (Greek Chocolate Biscuit Log/Mosaiko)

🌟 Difficulty	⏱️ Time	🍽️ Serves
★★ Easy	15 min + freezing	12–14

A no-bake, rich chocolate biscuit dessert that’s a Greek summertime favorite! Easy to make with just a few ingredients, it's a nostalgic treat for kids and adults alike.

INGREDIENTS

Biscuit base:

• 400–450 g petit-beurre biscuits (approximately 2 standard packs)
• 120–150 ml milk (as needed)

Chocolate mixture:

• 250 g butter, softened
• 260–280 g powdered sugar
• 2 eggs
• 3 tbsp cocoa powder
• 1 tsp vanilla extract
• 1 tbsp brandy

INSTRUCTIONS (see photos below)

1. Prepare biscuits: Break biscuits into large rustic pieces (do not crush). Place in a large bowl.
2. Moisten: Gradually add milk, mixing gently until biscuits are lightly moistened but still hold their structure.
3. Chocolate base: Beat butter and sugar until creamy. Add cocoa, vanilla, and brandy. Mix until smooth.
4. Add eggs: Incorporate eggs one at a time, mixing until glossy and well combined.
5. Combine: Fold biscuits into the chocolate mixture until evenly coated.
6. Shape: Press mixture firmly into a loaf tin, silicone mould, or shape into a log using baking paper or cling film. Smooth the top.
7. Freeze: Freeze for at least 4 hours or overnight until fully set.
8. Serve: Rest for 5 minutes at room temperature before slicing into thick pieces.

TIPS & VARIATIONS

• Breaking biscuits into large pieces creates a more beautiful visible biscuit pattern when sliced.
• Spray milk gradually — this gives perfect control over moisture and prevents sogginess.
• Add chopped walnuts or hazelnuts for extra crunch.
• Drizzle melted dark chocolate on top for a more elegant finish.
• Store in the freezer for up to 1 month; slice directly from frozen.