Kormos in Greek means tree log and has been named after its shape. You can find this dessert under various names such as mosaico, doukissa, salami etc.
The name “Mosaiko”, which means mosaic, from the patterns made when the dessert is cut.
In Cyprus it is known as “Doukissa”, which means duchess. I have no idea why it was named “doukissa” but maybe it was worthy to be served to a duchess 🙂
There are many variations of this simple dessert but I think it’s the small details which make the difference.
This dessert was made a few days ago and has gotten a makeover to celebrate my husband’s name-day, which is on the 26th October.
I based this recipe on an older one of mine, which is the one that follows, with the old photo.
Kormos, easy chocolate dessert
- 1 packet (250 grams) unsalted butter
- 2 cups of icing sugar
- 1/2 cup of dark cocoa
- 3 packets of plain biscuits, such as morning coffee or petit beurre
- 1/4 cup of Tia Maria Liqueur
- 1 cup of evaporated milk
- 1 teaspoon vanilla essence
- 250 grams of walnuts chopped
- Leave butter outside the fridge for 2 hours to soften.
- Beat butter in mixer with cocoa and sugar until fluffy.
- Mix in vanillas and walnuts (leave some to put on top if you like).
- Put milk and liqueur in a bowl and wet biscuits (but do not soak them), then break them into small pieces and add to the butter mixture. Mix well.
- Cut two big pieces of parchment paper and put the mixture giving it a salami shape.
- Sprinkle with the walnuts. Roll and fold.
What makes it different in the new recipe, is the addition of melted dark chocolate in the buttercream and instead of vanilla I added raspberry essence, which goes well both with the dark and white chocolate.
I also added coarse sea salt, which bursts into your mouth, enhancing all the flavours, thus leaving a wonderful taste. Finally, the addition of Greek homemade fruit preserves adds an extra bonus.
Citrus Fruit Preserves combined with Chocolate are meant to be together! In the same post, you will find another one made with white chocolate.
As I said this is a very easy dessert but it’s so delicious that it disappears in no time, so don’t worry if the result makes two logs. You can keep one in the freezer but it will disappear in no time as you just cannot eat only one piece!
1. The logs can stay in the freezer for a long time before coating them with chocolate. If coated, freeze them first and then wrap them in cling film. 2. The first time you put them in the freezer, place them on a flat surface, such as a tray, so that they will not break. The new recipe was updated on 26 October, 2016.
For filling (optional):
Milk Chocolate Ganache:
White Chocolate ganache:
Adding the Chocolate Ganache:
1. The logs can stay in the freezer for a long time before coating them with chocolate. If coated, freeze them first and then wrap them in cling film.
2. The first time you put them in the freezer, place them on a flat surface, such as a tray, so that they will not break.
The new recipe was updated on 26 October, 2016.
Kopiaste and Kali Orexi,