A super rich tasting log with dark chocolate couverture, heavy cream, hazelnuts, and crunchy petit beurre bisquits!!

For all the chocolate lovers ..Α mouthwatering all-weather Greek chocolate and biscuits dessert (Mosaiko)! Soft, creamy with a crunchy bite..




1st mixture

*200 g chocolate couverture
*150 g heavy cream 35% fat

2nd mixture

*125 g hazelnuts, toasted
*100 g granulated sugar

3rd mixture

*250 g butter, at room temperature
*100 g icing sugar
*5 tablespoons cognac
*50 g cocoa powder
*275 g petit beurre biscuits




For the 1st mixture

Chop the chocolate into pieces and put them in a bowl.
Add the heavy cream.
Cover with plastic wrap and heat in the microwave for 1 minutes set at 700 watts.
When ready, stir to combine and create a nice thick ganache. Set aside for about 10-30 minutes, until it cools completely. You don’t want the butter to melt when you add it.

For the 2nd mixture

Add the sugar to a nonstick pan in batches. Add 20 g first. As soon as it melts, add another 20 g and wait for it to melt. Continue this process until all of the sugar has been added.
As soon as the final batch has melted, add the toasted hazelnuts and stir distribute. Quickly and carefully transfer mixture to a nonstick baking pan. It is very hot so do come into contact with it.
Set aside to let it cool completely.

For the 3rd mixture

Beat the icing sugar, cocoa powder and butter in a mixer.
Add the ganache, cognac and the biscuits  (cut them in half, do not crush or crumble them.
Coarsely chop the hazelnuts in a blender.
Add them to the mixer’s bowl and gently stir with a spoon.
Lay out a sheet of parchment paper into a loaf pan. Spread the mixture evenly and cover with a plastic wrap.

Place  in the freezer for at least 2 hours.




Slightly adapted from Akis Petretzikis








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