Greek Kariokes (Nut-Filled Chocolate Crescents)
Vanilla-cake crescents filled with nuts and coated in dark chocolate — a nostalgic Greek treat.
Ingredients
For the filling
- 400 grams vanilla cake (homemade or store-bought). You can also use chocolate cake if you have it, in that case, use symple syrup, without chocolate.
- 100 grams dark chocolate chopped
- 100 grams sugar
- 100 ml water
- 1 cinnamon stick
- 50 ml cognac or brandy I use Greek Metaxa. If you want the kariokes to be kid-friedly, replace the brandy with coconut milk.
- 100 grams nuts or almonds finely chopped
Chocolate coating
- 400 grams dark chocolate finely chopped
Instructions
- In a big bowl, crumble the cake: add half the brandy and the chopped nuts or almonds, and set aside.
- In a saucepan, prepare a syrup by simmering the water and the sugar with a cinnamon stick: after about 5 minutes, the syrup starts boiling.
- Now it's time to turn off the heat.
- Remove the cinnamon and add half the brandy and the chocolate: stir until it melts.
- Add the chocolate syrup to the cake: mix very well with a spatula and then knead until it has a good consistency.
- Place the cake and chocolate mixture on a piece of parchment paper and make a roll (cylinder): place on cling film and store in the freezer for at least two hours.
- Melt the chocolate for the coating in a bain-marie: remove the transparent film and cut the cylinder into 2 cm wide circles that you will cut in half to create crescents.
- Using a special tool if you have it, or simply two forks, dip each crescent into the melted chocolate and place on a cooling rack or on parchment paper (take to the fridge if you’re doing this in summer).
- Serve them once they’re cool and dried with a good cup of coffee.
Notes
- Estimated ~200 kcal per piece (depending on size)
Nutrition
Calories: 200kcal
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