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!
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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.
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.
SIMILAR RECIPE 🠯
These fudgy and soft truffles have a similar flavor to Mosaiko. They are also made with biscuits like Petit-Beurre and cocoa instead of chocolate!
Greek Chocolate Salami (Mosaiko)
- 250 grams / 8.8 oz butter melted and at room temperature
- 2 tablespoons honey
- 250 grams / 8.8 oz icing sugar sifted
- 6 tablespoons unsweetened cocoa powder sifted
- 50 grams / 1.7 oz fresh orange juice
- 385 grams / 13.5 oz petit-beurre biscuits or Digestive
- 4 tablespoons brandy or scotch
- 3 tablespoons red raisins or dried cranberries
- unsweetened cocoa powder to serve with
- Break the biscuits with your hands into smaller pieces. About 3,5 cm (1 + ¼ inch) in size. Add them to a wide bowl. Drizzle the brandy or scotch over the biscuits and mix well with your hands. Set aside.
- In another bowl add the icing sugar and cocoa powder. Stir with a whisk. Add the orange juice.
- Mix together the honey with the melted butter and pour into the bowl as well.
- Stir well with a wooden spoon until fully combined.
- Add the biscuits and raisins. Stir again very well.
- Let the mixture stand for 5-10 minutes to thicken slightly.
- Cut a long piece of parchment paper (about 56 cm / 22 inches long).
- Transfer the mixture to the center of the parchment paper.
- Shape it into a long candy and enclose the mixture inside. Hold the candy on both ends and roll it on your working surface. Towards one direction. This will make it firmer and shorter in length. The final size of the actual salami (not the candy) after rolling should be about 25 cm / 10 inches long.
- Take a big piece of aluminum foil and wrap it around the candy. Wrap tightly to hold the parchment paper in place.
- Place in the fridge for 6 hours or even better overnight.
- Unwrap the Salami and roll it in unsweetened cocoa. Dust some extra cocoa on top. Cut into thick slices and enjoy!
- It will last for up to 10 days in the fridge.
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