Doukissa (Greek Chocolate Biscuit Log)

• •2 packets Petit Beurre biscuits (approx. 400g total, or equivalent digestive/graham crackers)
• •250 g Unsalted butter (softened)
• •100 Icing sugar
• •100 g Unsweetened cocoa powder
• •1 can Evaporated milk (approx. 340-354ml / 12 oz)
• •200 g Milk chocolate (chopped, for coating)

Instructions

1. 1

   Prepare the biscuits: Place the Petit Beurre biscuits (or crackers) in a large ziplock bag or a clean kitchen towel. Crush them using a rolling pin until you have a mix of coarse crumbs and small broken pieces. Set aside in a large mixing bowl.

2. 2

   Make the chocolate cream: In a separate large bowl, using an electric mixer or a whisk, cream together the softened butter and icing sugar until light and fluffy. This should take about 3-4 minutes.

3. 3

   Combine wet ingredients: Gradually add the unsweetened cocoa powder and evaporated milk to the butter mixture, mixing until well combined and smooth. The mixture will be thick and rich.

4. 4

   Fold in biscuits: Add the crushed biscuits to the chocolate cream mixture. Use a spatula to gently fold them in until the biscuits are evenly coated with the chocolate cream. Be careful not to overmix, as you want to retain some biscuit texture.

5. 5

   Form the log: Lay out a large piece of plastic wrap or parchment paper on your work surface. Spoon the biscuit mixture onto the center of the wrap and shape it into a log, about 8-10 inches (20-25 cm) long and 2-3 inches (5-7 cm) in diameter. Roll it tightly in the plastic wrap, twisting the ends to seal.

6. 6

   Chill: Transfer the wrapped log to the refrigerator and chill for at least 2-3 hours, or preferably overnight, until it is very firm. This is crucial for the log to hold its shape.

7. 7

   Melt chocolate for coating: Once the log is firm, prepare the chocolate coating. Place the chopped milk chocolate in a heatproof bowl. Melt it gently either over a double boiler or in the microwave in 30-second intervals, stirring until smooth.

8. 8

   Coat the log: Unwrap the chilled biscuit log and place it on a wire rack set over a tray or parchment paper (to catch drips). Pour the melted milk chocolate evenly over the entire log, ensuring it's completely covered. Use a spatula to spread if needed.

9. 9

   Final chill: Return the coated log to the refrigerator for another 30-60 minutes, or until the chocolate coating has fully set. Once set, slice the Doukissa into 1-inch (2.5 cm) thick rounds using a sharp knife.

10. 10

    Serve: Arrange on a serving platter and enjoy this delightful no-bake treat!

Chef's Tips

• 💡For extra flavor, you can add 1-2 tablespoons of brandy or espresso to the chocolate cream mixture.
• 💡Ensure your butter is truly softened (but not melted) for the best creamy texture when beating with the icing sugar.
• 💡If you want a rustic look, you can skip the final chocolate coating and simply dust the log with extra cocoa powder before chilling.
• 💡Use good quality chocolate for the coating, as it makes a big difference in the final taste and shine.