Mosaiko Recipe (NO BAKE!) Greek Chocolate Biscuit Dessert

Break the Greek biscuits into small pieces, not too small but not too big.

In a pan, add a little Greek olive oil.

Add 1/2 cup sliced almonds to the pan and toast them.

In a saucepan, melt 150 g of butter.

Add 200 g of dark chocolate and 400 g of condensed milk to the melted butter.

Stir in 50 g of cocoa powder and mix until melted and combined.

Pour the chocolate mixture over the biscuits and nuts, and mix well.

Line a dish with parchment paper and press the mixture into the dish, smoothing it out.

Refrigerate for a couple of hours.

Remove from the fridge and take it out of the parchment paper.

Dust with cocoa powder and crushed roasted almonds on top.

Cut into pieces.

Equipment Needed

Dietary

Allergens