Usually, nuts are added into the mix, but we have kept this version simple. Brandy is optional, but really complements the chocolate. Mosaiko (Greek Chocolate Slice) is truly one of the easiest desserts to make, and you can prepare it well in advance.
Mosaiko (Greek Chocolate Slice) Recipe
Serves 12
Ingredients:
160 g (51⁄2 oz) unsalted butter, chopped
397 g (14 oz) tinned condensed milk
220 g (8 oz) good-quality dark chocolate, chopped
60 g (1⁄2 cup) Dutch cocoa powder, sifted, plus extra for dusting
2 teaspoons brandy or full- cream (whole) milk
225 g (8 oz) plain sweet biscuits, such as Marie biscuits
Method:
Line a 10 cm × 25 cm (4 in × 10 in) loaf (bar) tin with baking paper.
Melt the butter in a saucepan over low heat. Add the condensed milk, chocolate and cocoa powder and mix until melted and well combined. Stir in the brandy or milk.
Break the biscuits into roughly 2 cm (3⁄4 in) pieces, and transfer to a large bowl. Pour the chocolate mixture over and gently mix until the biscuit pieces are well coated.
Spoon the mixture into the loaf tin and use a spoon to flatten the top. Cover with baking paper and leave to set in the fridge overnight.
The following day, remove the baking paper and cut the mosaiko into 2 cm (3⁄4 in) thick slices. Serve dusted with extra cocoa powder.
Smart Tip
You will need to make this the day before and leave it in the fridge overnight. The mosaiko will keep in an airtight container in the fridge for up to 10 days.
Usually mosaiko is enjoyed on its own, alongside a cup of coffee or hot mountain tea.
OPA! by Helena and Vikki Moursellas, published by Smith Street Books, AUD $59.99 / NZ $74.95, published 30 September 2025. Images © Bonnie Coumbe. Cover art © Gemma Leslie.
