Doukissa (Greek Chocolate Biscuit Log)
A beloved no-bake Greek dessert, this chocolate biscuit log features crushed biscuits generously folded into a luscious, rich cocoa-butter cream. Once chilled until firm, it's enrobed in a smooth layer of melted milk chocolate, offering a delightful contrast of textures and intense chocolate flavor.
Ingredients
- •2 packets Petit Beurre biscuits (approx. 400g total, or equivalent digestive/graham crackers)
- •250 g Unsalted butter (softened)
- •100 g 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.
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.
Time: 5 min - 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.
Time: 4 min - 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.
Time: 3 min - 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.
Time: 3 min - 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.
Time: 5 min - 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.
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.
Time: 5 min - 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.
Time: 2 min - 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.
Serve: Arrange on a serving platter and enjoy this delightful no-bake treat!
Time: 1 min
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.
Recipe from TheCookbook.ai
Created by Christina Adamidou