Greek Food, Cooking and Recipe Community

Greek Mosaiko Chocolate Dessert Recipe

1 - 3 of 3 Posts
paharo45

paharo45

Active member
I love this dessert - I had it in Greece but I've been trying to find a recipe. To those of you who make it, does this look right? I question the sweetened condensed milk

  • 10 oz of dark chocolate
  • 4 oz of unsalted butter
  • 6 oz of sweetened condensed milk
  • 9 oz of biscuits (such as Marie biscuits)
  • 1/4 cup of water
  • 1 tsp of vanilla extract

To start, break the biscuits into small uneven pieces and set them aside. Next, add the chocolate, butter, and sweetened condensed milk into a double boiler and stir continuously until everything is melted and well combined.

Once everything is melted, add the biscuit pieces into the chocolate mixture and mix well to ensure that all the biscuit pieces are well coated. Transfer the mixture into a greased baking pan, spreading it evenly using a spatula.

Next, in a small pan, heat 1/4 cup of water and bring it to a boil. Once boiled, add in the vanilla extract and mix well. Pour this mixture over the chocolate mixture in the baking pan.

Place the baking pan in the fridge and let it chill for at least 3 hours or until the dessert sets completely. Once set, take the dessert out of the pan and cut it into small squares or rectangle shapes.

The Greek Chocolate Mosaiko dessert is perfect to serve for any occasion. You can sprinkle some powdered sugar or cocoa powder on top of each square for added sweetness and decoration.

greek-chocolate-log-dessert.jpg
 
  • Like
Reactions: Voula
I have always admired this dessert and thought it was delicious. They serve this at cafes in Greece a lot, sometimes o the house when you get a coffee. I never thought it would be this easy to actually make it! Thanks for sharing the recipe.
 
paharo45 said:
I love this dessert - I had it in Greece but I've been trying to find a recipe. To those of you who make it, does this look right? I question the sweetened condensed milk

  • 10 oz of dark chocolate
  • 4 oz of unsalted butter
  • 6 oz of sweetened condensed milk
  • 9 oz of biscuits (such as Marie biscuits)
  • 1/4 cup of water
  • 1 tsp of vanilla extract

To start, break the biscuits into small uneven pieces and set them aside. Next, add the chocolate, butter, and sweetened condensed milk into a double boiler and stir continuously until everything is melted and well combined.

Once everything is melted, add the biscuit pieces into the chocolate mixture and mix well to ensure that all the biscuit pieces are well coated. Transfer the mixture into a greased baking pan, spreading it evenly using a spatula.

Next, in a small pan, heat 1/4 cup of water and bring it to a boil. Once boiled, add in the vanilla extract and mix well. Pour this mixture over the chocolate mixture in the baking pan.

Place the baking pan in the fridge and let it chill for at least 3 hours or until the dessert sets completely. Once set, take the dessert out of the pan and cut it into small squares or rectangle shapes.

The Greek Chocolate Mosaiko dessert is perfect to serve for any occasion. You can sprinkle some powdered sugar or cocoa powder on top of each square for added sweetness and decoration.

View attachment 1235
Click to expand...
Hi! Here in Greece there are different versions of Mosaiko and it's often Lenten (vegan). Some make it with cocoa powder, but I have a recipe
paharo45 said:
I love this dessert - I had it in Greece but I've been trying to find a recipe. To those of you who make it, does this look right? I question the sweetened condensed milk

  • 10 oz of dark chocolate
  • 4 oz of unsalted butter
  • 6 oz of sweetened condensed milk
  • 9 oz of biscuits (such as Marie biscuits)
  • 1/4 cup of water
  • 1 tsp of vanilla extract

To start, break the biscuits into small uneven pieces and set them aside. Next, add the chocolate, butter, and sweetened condensed milk into a double boiler and stir continuously until everything is melted and well combined.

Once everything is melted, add the biscuit pieces into the chocolate mixture and mix well to ensure that all the biscuit pieces are well coated. Transfer the mixture into a greased baking pan, spreading it evenly using a spatula.

Next, in a small pan, heat 1/4 cup of water and bring it to a boil. Once boiled, add in the vanilla extract and mix well. Pour this mixture over the chocolate mixture in the baking pan.

Place the baking pan in the fridge and let it chill for at least 3 hours or until the dessert sets completely. Once set, take the dessert out of the pan and cut it into small squares or rectangle shapes.

The Greek Chocolate Mosaiko dessert is perfect to serve for any occasion. You can sprinkle some powdered sugar or cocoa powder on top of each square for added sweetness and decoration.

View attachment 1235
Click to expand...
Here in Greece you'll find different versions for Mosaiko, most don't use condensed milk. Some use only cocoa powder, but I have a Mosaiko recipe where I use chocolate, instead. I also have a Mosaiko Cake, which I call Lazy Cake. It's a mosaiko in cake form!
 
1 - 3 of 3 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Greek Marinated Olives Recipe

I love to serve marinated Greek olives when I have people over. It's easy to do, and I change things each time. The amounts are for a big serving enough for company. I halve the recipe otherwise.
  • 2 cups mixed Greek olives (such as Kalamata, green, or black)
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Pinch of red pepper flakes (optional)
  • Lemon zest (optional)
  • Fresh herbs for garnish (such as parsley or basil)
Instructions:
  1. Prepare the olives: Rinse the olives under cold water to remove excess brine. If the olives are very salty, you can soak them in cold water for about 30 minutes, then drain.
  2. Combine ingredients: In a bowl, combine the olives, sliced garlic, extra virgin olive oil, red wine vinegar, dried oregano, dried thyme, dried rosemary, and red pepper flakes if using. Gently toss to coat the olives evenly with the marinade.
  3. Marinate: Cover the bowl with plastic wrap or transfer the olives and marinade to a sealable container. Let the olives marinate in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld together.
  4. Serve: Before serving, let the olives come to room temperature to allow the flavors to fully develop. Optionally, garnish with lemon zest and fresh herbs for extra freshness and aroma.

Essential Greek Pantry Staples - Your Recommendations?

I've recently developed a keen interest in Greek cuisine and I'm on a mission to incorporate more of its flavors into my daily cooking. Given the vast knowledge pool here, I thought this would be the perfect place to ask about must-have Greek pantry staples.

From what I gather, olive oil, olives, and feta cheese seem like obvious essentials. But I'm curious about the less obvious, yet equally important ingredients that could elevate my dishes with authentic Greek flavors.

Are there specific herbs, spices, or any other pantry items that are staples in Greek cooking? Additionally, if there are brands or types of these ingredients that you swear by, I'd love to hear about those too.

greek-food-pantry-items.jpg

What do you think of Gyro variations?

There are some gyro shops near me in the United States and they seem to be putting a different spin on the classic dish. There are some variations. What do you guys think of the variations?

I don't recall seeing these variations in Greece, but I could be wrong. Variations such as - gyros made with different meats, like chicken, those made with Greek meatballs, souvlaki, etc.

And what do you think of putting fries in Gyros? I do see that in Greece.

Best meze to serve at Easter?

What is the best Greek meze to serve for Greek Easter? I want dishes that will wow my guests and make this Easter unforgettable. I’m looking for meze that are both traditional and have that ‘wow’ factor in terms of visual appeal and taste. I’d appreciate if you could share your favorites and perhaps some personal tips or recipes that make them stand out.

Here’s what I’m considering so far, but I’d love your input:
  • Tzatziki - A refreshing yogurt, cucumber, and garlic dip.
  • Spanakopita - Hearty spinach and feta pie encased in flaky pastry.
  • Dolmadakia (Stuffed Grape Leaves) - A tangy and herb-infused delight.
  • Feta cheese. A classic - I sometimes drizzle with olive oil and sprinkle with oregano.
  • Olives. No meze spread is complete without olives.
What else should I put out? Or is that enough? We're having about 20 people.

What foods go best with ouzo?

I am curious - what goods go best with Ouzo? Traditionally, I don't actually pay attention.

From my understanding, Ouzo is traditionally enjoyed with small plates, similar to tapas, known as "mezedes" in Greece. Yet, I’m eager to hear from those who have either traveled to Greece or have an in-depth knowledge of Greek cuisine about what specific dishes you think would pair best with Ouzo. Are there specific flavors or types of dishes (seafood, meats, vegetables) that enhance the experience of sipping Ouzo?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top