How to Make a Delicious No-Bake Traditional Chocolate Log (Kormos)
Kormos, also known as Greek Chocolate Salami, is a no-bake dessert made from butter, cocoa, biscuits, and chocolate often shaped into a log or “salami.” Its name, Kormos, literally means “tree trunk” in Greek, reflecting its rustic, log-like appearance when sliced. This treat is beloved across Greece (and Europe, where it’s called Kormos Rezept) for its simplicity, rich flavour, and the delightful crunch of biscuits and nuts.
Table of Contents
Making the Chocolate Ganache
The secret to this no-bake traditional chocolate log (Kormos) starts with a luscious ganache. Using a blend of dark and milk cooking chocolate with thickened cream creates a smooth, velvety base that ties the whole dessert together.
Simply microwave the chocolate and cream for about a minute, then stir until glossy and combined. This creamy mixture gives the Kormos its indulgent texture and deep chocolate flavour; no double boiler needed!
Preparing the Crunchy Hazelnut Toffee
Next comes the fun part: the hazelnut toffee. This layer adds a rich, caramelized crunch that contrasts beautifully with the creamy chocolate.
To make it, melt caster sugar in a pot until golden, toss in roasted hazelnuts, and stir until they’re evenly coated. Spread the mixture on baking paper to set; it’ll harden into a brittle that you’ll later crumble into irresistible nutty chunks.
Bringing It All Together: The Chocolate Hazelnut Log
The heart of your Greek Chocolate Log (Kormos) comes together in the mixing bowl.
Start by beating softened butter, icing sugar, and cocoa powder until smooth. This forms the rich, fudgy base. Pour in your chocolate ganache, then add broken milk biscuits and chunks of hazelnut toffee. Mix gently to coat everything evenly.
Each bite of this Kormos dessert delivers the perfect mix of creamy chocolate, crisp biscuit, and crunchy hazelnut toffee.
Shaping and Freezing the Kormos
Once everything is combined, it’s time to give your no-bake chocolate log its shape.
Lay out a sheet of baking paper, spoon the mixture into the centre, and roll it into a log. Wrap it tightly with cling wrap and place it in the freezer for at least two hours to firm up.
This chilling process helps the log set beautifully, making it easy to slice into neat rounds later.
Serving and Storing Tips
When you’re ready to serve, take the Kormos chocolate log out of the freezer and let it rest for about 10 minutes. This softens it just enough to slice cleanly.
Each piece reveals those gorgeous biscuit and hazelnut specks; a stunning treat to serve at parties, after dinner, or with a strong Greek coffee.
You can store any leftovers (if you have any!) in the freezer for up to two weeks.
Why You’ll Love This No-Bake Kormos Dessert
- No oven required – quick, easy, and mess-free.
- Perfect make-ahead dessert – it keeps beautifully in the freezer.
- Rich and indulgent – with layers of chocolate, biscuit, and hazelnut crunch.
- Authentically Greek – a sweet taste of tradition in every slice.
This no-bake traditional chocolate log (Kormos) is one of those desserts that’s both nostalgic and timeless; easy to make, even easier to enjoy.
For more delicious dessert recipes, be sure to check out the rest of my collection.
Don’t Miss the Video!
Scroll below for the step-by-step video tutorial that walks you through making this Greek Kormos Chocolate Log: from melting the chocolate to slicing the perfect log.
Ingredients
Method
- Place cooking chocolate in a bowl.
- Pour thickened cream into the bowl.
- Cover the bowl with plastic wrap and microwave for 1 minute.
- Mix until a ganache forms.
- Melt 100g of sugar in a pot in batches until it caramelizes slowly.
- Pour roasted hazelnuts into the pot and mix well with the caramelized sugar, ensuring the hazelnuts are coated.
- Transfer the mixture to a tray lined with baking paper to set. It will become a hard toffee.
- Add icing sugar and cocoa powder to a stand mixer.
- Add the softened butter to the bowl.
- Turn on the stand mixer until the icing sugar, cocoa powder, and butter are fully combined.
- Pour the ganache into the mixture.
- Break milk biscuits into large chunks and add them to the bowl, mixing to coat all the biscuits.
- Crumble the hazelnut toffee into pieces using a food chopper or blender, leaving some chunky hazelnut bits.
- Add the hazelnuts to the bowl and combine everything.
- Place baking paper on a flat surface and transfer the mixture to the middle of the paper.
- When the mixture is in the middle of the baking paper, gently fold the front edge over the top, then pull the bottom edge back towards you, repeating this motion to shape the mixture into a log.
- Secure the roll with cling wrap and freeze for at least 2 hours.
- When ready to serve, remove the log from the freezer and let it sit for 10 minutes before cutting it into slices.
FAQs: No-Bake Traditional Chocolate Log Recipe
1. What is a no-bake traditional Chocolate Log? (Kormos or Mosaiko)?
Kormos Chocolate Hazelnut Log, also known as Mosaiko or Greek Chocolate Salami, is a no-bake dessert made with dark and milk chocolate, thickened cream, roasted hazelnuts, and milk biscuits. The mixture is shaped into a log and chilled until firm, then sliced into rounds that look like mosaic tiles, which is where the name Mosaiko comes from. It’s rich, chocolatey, crunchy, and loved across Greece for its simplicity.
2. Can I use different nuts in this Kormos recipe?
Absolutely! While hazelnuts add a lovely toffee crunch, you can easily swap them for almonds, walnuts, or pecans. Just make sure to roast them first as it brings out their natural flavour and makes your Mosaiko dessert extra delicious.
3. How long can I store the Kormos (Mosaiko) Chocolate Log?
This no-bake chocolate log stores beautifully. Keep it wrapped in cling film or an airtight container in the freezer for up to two weeks. When ready to serve, let it sit at foom temperature for 5–10 minutes before slicing. That’s when the texture is at its best: fudgy yet firm.
4. Can I make Kormos or Mosaiko without a stand mixer?
Yes, you can mix the ingredients by hand using a large mixing bowl and a sturdy spoon. It might take a bit more effort, but the result will be just as delicious.
5. What’s the difference between Kormos and Mosaiko?
They’re essentially the same dessert! In Greece, Kormos (meaning “tree trunk”) refers to the log shape, while Mosaiko describes the mosaic pattern you see when you slice it created by the biscuits and nuts inside.
Different regions simply use one name over the other, but both describe this classic Greek chocolate salami.
6. Where can I find more Greek dessert recipes?
For more Greek dessert ideas, check out my Sweet Treats collection.
You’ll find traditional favourites like Rizogalo Rice Pudding, Pasteli Honey Sesame Bars, and Bougatsa all inspired by my Greek roots and family recipes.