How to Make Mosaiko: The No-Bake Greek Chocolate Delight

A traditional Greek chocolate slice called mosaiko will take centre stage in a new baking session. The no-bake treat blends biscuits with a rich chocolate and condensed milk mixture. Identical twins Helena and Vikki Moursellas, originally from Adelaide, will guide the process with a classic family recipe.

The recipe calls for simple but precise ingredients. A base of 160g unsalted butter, 397g tinned condensed milk, and 220g dark chocolate forms the core. To this, 60g of Dutch cocoa powder and 2 teaspoons of brandy (or milk) are added for depth. The mixture is then combined with 225g of plain sweet biscuits before being left to set.

Once prepared, the mosaiko must chill in the fridge overnight. For serving, it is often dusted with extra cocoa powder. Many enjoy it alongside a cup of coffee or a warm glass of mountain tea. The treat keeps well, staying fresh in an airtight container for up to 10 days. While its origins in Greek regional baking remain unclear, the dish remains a beloved choice for gatherings and sweet moments.

The Moursellas twins will follow a straightforward method to create this Greek favourite. After setting overnight, the mosaiko offers a rich, chocolatey bite with a crunchy texture. Its simplicity and storage-friendly nature make it a practical dessert for any occasion.