Greek Chocolate Salami (Mosaiko)

Mosaiko is the Greek version of Chocolate Salami. Made without any chocolate just cocoa. This flavor-packed dessert is one, that most Greeks grew up eating, and still are. And that's because it's so easy and effortless to make. That even the most inexperienced of cooks can nail!

Table Of Contents

• Ingredients To Make Mosaiko
• Type Of Biscuits To Use
• How To Make It
• The Best Coating
• Other Coatings
• How Long Will It Last
• Recipe

So if you're looking for a real quick dessert for chocolate cravings (cocoa gives it a real chocolate-dense flavor) look no further. And I'm saying quick because it will take you no more than 20 minutes to make. The only downside concerning time is that it needs some time in the fridge to cool and get firm. It needs about 6 hours to set or even better overnight.

Ingredients To Make Mosaiko

To make Mosaiko (Greek Chocolate Salami) you need butter, icing sugar, unsweetened cocoa, petit-beurre biscuits, brandy or scotch (could use Kirsch liqueur as well), orange juice, raisins or dried cranberries, and honey.

Type Of Biscuits To Use

You can substitute petit-beurre biscuits with digestive biscuits or other basic wheat biscuits that are firm and not too sweet.

How To Make It

It's so simple. You need to mix all of the ingredients in a bowl and shape it into a long log. How? First, you need to melt the butter and then let it cool down to room temperature. If the butter is too hot it will overwet the biscuits.

The biscuits need to be hand-crumbled into chunky pieces. And then drizzled with a small amount of brandy to soften them slightly. Add all of the other ingredients in a mixing bowl except the raisins. Mix and then add the biscuits and raisins as well. And that's it. All that's left is to shape it into a Salami.

To do this you need a big piece of parchment paper to wrap the mixture inside. Shape into a log and shape the edges like a candy. Hold the candy by both ends and roll it on your kitchen counter to smoothen and make it firm. Secure it with some aluminum foil and place it in the fridge to set.

The Best Coating

My personal favorite coating for Chocolate Salami is unsweetened cocoa powder. I know many like to coat it with icing sugar but for me, this isn't the preferred coating for three reasons.

One is that this dessert is already sweet enough and extra sugar on top isn't really needed. Second, the white sugar over the Salami kind of reminds me of the white paper there is around an actual Salami so it doesn't really put me in the mood for a sweet (is it just me that feels that way about it?).

And lastly, the third reason is that unsweetened cocoa balances the pretty sweet flavor of this dessert. Plus, it gives it an even stronger chocolate flavor.

Other Coatings

So if you're not convinced that unsweetened cocoa powder is the best coating for Chocolate Salami then you can use any of the following :

• Icing Sugar (putting my feelings aside as I write this one)
• Dark Chocolate Ganache (if you don't mind the extra effort)
• White Chocolate Ganache
• My Easy Cocoa + Honey Glaze (that you can find here, you need only half a batch)
• Finely Ground Almonds, Walnuts, Pecans, Or A Mix

How Long Will It Last

You can keep it in the fridge for up to 10 days. Since it contains no eggs and no other dairy except butter it won't spoil. If you wish to freeze it, you can wrap it in plastic wrap, and then aluminum foil on top. Freeze it like this for up to 2 months.

Recipe

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