Chocolate Log (Mosaic)

Chocolate Log (Mosaic)

By Chef Dimitris Michailidis!

Ingredients

• 330 g petit-beurre biscuits
• a little milk
• 30 ml liqueur
• 250 g Butter
• 100 g powdered sugar
• 4 tbsp cocoa
• 3 tbsp praline

Chef’s Notes

If you don’t like liqueur, you can omit it.

Instructions

  1. In a bowl, break the petit-beurre biscuits into pieces, moisten them with a little milk, stir lightly, add the liqueur, and continue stirring gently.
  2. In a bowl, place the butter and powdered sugar, and beat with a hand mixer.
  3. Add the cocoa and continue mixing, then add the praline (hazelnut cream) to the mixture and beat with the mixer.
  4. Add the petit-beurre biscuits and mix by hand (always wearing gloves).
  5. Spread the mixture onto a sheet of parchment paper, shape it into a log, and wrap it in the parchment, twisting the ends.
  6. Place the log in the freezer for 1 hour, then slice and serve.