Meet the ultimate no-bake chocolate dessert that comes together in just 10 minutes with zero oven time. This Chocolate Biscuit Log – known in Greece as Mosaiko – is a rich, indulgent treat made with crushed butter cookies, dark chocolate couverture, hazelnut praline spread, and heavy cream, all bound together into a stunning sliceable log.
Every cross-section reveals a beautiful mosaic of cookie pieces suspended in a glossy, fudgy chocolate base – exactly how it gets its name. No cocoa powder, no baking, no fuss. Just melt, mix, shape, and freeze. It’s the kind of dessert that looks incredibly impressive but asks almost nothing of the person making it.
%20Without%20Cocoa%20Ready%20in%2010%20Minutes){kind=link}
Chocolate Biscuit Log (Mosaic Cake) Without Cocoa Ready in 10 Minutes
24
slices10
minutes0
minutes320
kcal10
minutesEasy no-bake chocolate biscuit mosaic cake with hazelnut spread and real chocolate. Creamy freezer dessert ready in minutes.
Keep the screen of your device on
Ingredients
450 g 16 oz Petit Beurre Biscuits
300 g 1 1/3 cup Butter (or margarine)
200 g 3/4 cup Heavy Cream
50 g 3 tbsp Milk
250 g 1 cup Hazelnut spread
200 g 7 oz Chocolate Couverture
50 g 3 tbsp Cognac (or milk)
How to make Chocolate Biscuit Log
- Place a saucepan over medium heat and melt the butter.
- Add the hazelnut spread, heavy cream, and milk.
- Stir until smooth and combined.
- Remove from heat.
- Add the cognac (or milk) and the chopped chocolate.
- Stir until the chocolate melts completely.
- Prepare the Biscuit Mixture
- Break the biscuits into large chunks in a large bowl.
- Optionally drizzle with a little cognac or milk.
- Pour the chocolate mixture over the biscuits.
- Fold gently with a spatula until everything is coated.
- Shape the Mosaic Cake
- Line loaf pans with parchment paper.
- Divide the mixture evenly and spread smoothly.
- Freeze for about 20 minutes until slightly firm.
- Unmold and wrap tightly with the parchment paper to shape the logs.
- Return to the freezer until fully firm.
Did you make this recipe?
Tag @georgezolis on Instagram and hashtag it with #georgezolis
Like this recipe?
Follow @gzoliskitchen on Pinterest
Γίνετε μέλος της Ομάδας μας
Ακολουθήστε τις Μαγειρικές Απολαύσεις στο Facebook
The No-Bake Chocolate Dessert You’ll Make Again and Again
Some desserts are a project. This one is a pleasure. The Chocolate Biscuit Log – or Mosaiko as it’s called in Greece – is the kind of recipe that feels almost too easy for how good the result is. Ten minutes of active time, a handful of quality ingredients, and your freezer do all the heavy lifting. The result is a dense, fudgy, deeply chocolatey log that slices beautifully and disappears from the dessert table in minutes.
What makes this version particularly special is the absence of cocoa powder, which is typically found in similar recipes. Instead, the chocolate depth comes entirely from real dark chocolate couverture and hazelnut praline spread – a combination that produces a smoother, more complex, almost truffle-like base. It’s richer, silkier, and noticeably more indulgent than the classic version.
What Is Couverture Chocolate – and Why It Matters
If you’ve never baked with couverture chocolate before, this recipe is a great introduction. Couverture is a professional-grade chocolate with a higher percentage of cocoa butter than regular baking chocolate or chocolate chips. That extra cocoa butter is what gives it its signature glossy finish and the way it melts so smoothly into creams and ganaches.
For this recipe, a dark couverture with 55-70% cocoa content works best. It provides enough bitterness to balance the sweetness of the hazelnut praline and the cookies without overwhelming the other flavors. If you can’t find couverture at your local store, a high-quality dark chocolate bar (not chocolate chips, which contain stabilizers) is a perfectly acceptable substitute.
The Cookies: Chunky Is the Goal
The texture of a great Mosaiko depends heavily on how you break the cookies. You want rough, irregular chunks – not fine crumbs. Those chunky cookie pieces are what create the characteristic mosaic pattern when the log is sliced, and they also provide textural contrast against the smooth, fudgy chocolate base. Break them by hand rather than using a food processor, and don’t be too precise about it. Some pieces will be bigger, some smaller – that randomness is exactly what you want.
Petit beurre cookies are the traditional choice, and for good reason. Their buttery, lightly sweet flavor complements the chocolate without competing with it, and their structure holds up well when coated in the warm chocolate mixture. In the US, look for Pepperidge Farm Bordeaux cookies, Lu Petit Beurre, or any plain butter cookie as a direct substitute.
The Role of Brandy
The brandy in this recipe serves two purposes. Added to the warm chocolate mixture, it provides a subtle warmth and complexity that rounds out the flavor beautifully. Used optionally to drizzle over the broken cookies before mixing, it softens them very slightly and adds an extra aromatic layer. If you’re making this for children or prefer an alcohol-free version, simply substitute milk in both instances — the recipe works perfectly either way, with no other adjustments needed.
Shaping and Setting the Log
The two-stage freezing process is key to getting a cleanly sliceable log with a firm, fudgy texture. The first 20 minutes in the loaf pan allow the mixture to firm up just enough to be handled and shaped without falling apart. Wrapping it tightly in parchment paper and returning it to the freezer finishes the job, compressing the mixture into a tight, uniform cylinder that slices neatly.
For the cleanest slices, use a sharp knife dipped in hot water and wiped dry between cuts. This melts through the chocolate layer cleanly rather than dragging through it.
Serving and Storage
Remove the log from the freezer 10-15 minutes before serving to allow it to soften slightly – this brings out the full flavor and gives you that perfect fudgy texture rather than a rock-hard bite. Slice into rounds about ¾ inch (2 cm) thick and serve on a dessert plate, optionally dusted with a little powdered sugar or accompanied by a dollop of whipped cream.
Storage: The logs keep in the freezer for up to 6 weeks, tightly wrapped. They can also be stored in the refrigerator for up to 1 week if you prefer a softer texture. This makes them an ideal make-ahead dessert for holidays, dinner parties, or any occasion where you want something impressive ready to go with zero last-minute effort.
A Classic Greek Dessert Worth Knowing
Mosaiko has been a fixture of Greek home kitchens and celebration tables for generations. It’s the dessert that grandmothers made before no-bake desserts were trendy, and it’s just as beloved today. Simple, reliable, and deeply satisfying – this is one recipe that never goes out of style.