greek chocolate log
If you are left with little pieces of chocolate eggs or you want to make the most of Easter chocolate on offer at shops this week this easy and quick dessert recipe is for you. It requires no baking and it is a great one to make with the kids, who I am sure will be quite happy to help you smash those biscuits!
Kormos, which means tree log in Greek, is unlike the baked chocolate log recipes you know. It uses crumbled biscuits, roughly chopped nuts, melted chocolate to make a delicious dessert that does not need baking and can be frozen for a while if you would rather not eat any more chocolate for a while.
Ingredients (feeds 10)
- 300g mixed chocolate
- ¾ -1 packet of rich tea biscuits roughly crushed
- 150g and up to a cup roughly chopped almonds or other nuts of your choice
- 350g double cream
- 100g icing sugar
- 3 Tablespoons amaretto liqueur or cognac
Preparation (20 minutes and 2-3 hour refrigeration time)
- Melt the chocolate with the cream, the liqueur and the icing sugar and melt in a bain marie.
- Remove the melted chocolate mixture from heat and cool down.
- Roughly chop or crush the almonds and the biscuits.
- Mix the biscuits and almonds well in the mixture.
- Line a bread baking tin with baking paper making sure there is enough excess paper on all sides to fold around the mixture.
- Pour the cooled down mixture in the tin and fold the baking paper neatly around it.
- Refrigerate overnight or at least for 2 hours on the coolest shelves of the fridge.
- You can speed up the process by adding the mixture in the freezer for an hour.
- Once the mixture is cooled down and more solid you can remove from the tin, wrap in cling film and then refrigerate or freeze.
- Before serving, dust with some cocoa powder and slice to serve.
- If you have less chocolate you can still make this dessert. For 150g chocolate (half the amount in the recipe) add ¾ cup evaporated milk and 3 tablespoons cocoa powder.
- There are many ways to make this dessert, you can swap the cream with a tin of condensed milk if you are using dark chocolate. Just make sure you remove the icing sugar and add about 100g butter too.
- It is also possible to make the dessert without any chocolate – just replace the cream and chocolate with 250g butter, 6 tablespoon cocoa power and increase the icing sugar to half a cup.
- Basically this is a great leftover recipe and you can adapt it to what you have or can afford.
- You can keep the log frozen – just make sure you take it out of the freezer for 3 hours or overnight before serving.
- My ‘bain-marie’ is a pyrex bowl placed over a pot of boiling water.