Niki Louca from My Greek Kitchen shares her favourite recipe for Doukissa/Kormos or Mosaiko with The Greek Herald. You can follow her on Instagram @mygreekkitchen for more!
Ingredients:
- 300 gm Petit Beurre biscuits (or any other tea biscuits you may have)
- 130 gm butter
- 400 ml condensed milk
- 1 tsp vanilla extract
- 300 gm 70% dark chocolate
- Zest of one orange
- 100 gm roasted hazelnuts (or almonds, walnuts or pistachios – whichever is your preference). You can omit the nuts all together if you choose to.
Method:
- In a large size bowl, coarsely break the biscuits with your hands. You may also place them in a zip lock bag and break them using a rolling pin. I find it easier breaking them with my hands. Set aside.
- Chop the chocolate finely and place in a medium size bowl. Sprinkle the orange zest over it. Set aside.
- Roast your hazelnuts in a preheated oven (170C) for approximately 10 minutes. Once ready, rub them together so their skin separates. Roughly chop the nuts and set aside.
- Place the condensed milk, butter, and vanilla extract in a medium size saucepan on medium heat till it starts to bubble. Stir making sure all ingredients have emulsified.
- Pour the milk mixture over the chocolate/orange zest mixture and let it sit for a minute or two. Using a spoon or small spatula, mix the chocolate and milk mixture together making sure the chocolate has fully melted.
- Now pour this milk/chocolate mixture over the biscuits, stir, then add you hazelnuts and stir thoroughly making sure there are not blobs of chocolate at the base of the bowl, till all ingredients are fully combined.
- Double line a loaf tin (approx. 28cm x 12 cm) with glad wrap making sure it exceeds the measurements of the loaf tin by a third and pour the mixture in. Using a spoon smooth it out and fold the excess glad wrap over it. Refrigerate for a minimum of 6 hours, preferably overnight. If you don’t have a loaf tin, cut out a piece of baking paper and pour mixture over it. Fold it over and roll it into a log and tightly twisting the ends so it all holds together – refrigerate.
- Cut log into 1-2 cm slices and enjoy with a cup of coffee. Keep refrigerated so the chocolate does not melt.
Niki Louca runs cooking classes in Melbourne. For more or to book classes visit My Greek Kitchen at www.mygreekkitchen.com.au or Instagram @mygreekkitchen. You can email Niki at: niki@mygreekkitchen.com.au.
