Food Waste Zero: Recycle all leftovers Christmas cookies, such as melomakarona & kourabiedes into Chocolate Festive Log!
Line cling film in a mold approximately 28X9cm /11”X 3 ½” inches, covering the bottom and its sides and because we will need to wrap the dessert at the end, make sure that there is excess cling film outside the mold.
In a bowl, crush by hands the melomakarona, kourabiedes, cookies, etc.Coarsely chop the nuts and set them aside.
Melt the butter. If you want you can melt it in a microwave, as I did, covering it with cling film.
Then add the cocoa powder by sifting it and mix well with an whisk.
Add the sweetened condensed milk and continue mixing.
Add the nuts and continue to mix.
Add the melomakarona, the kourabiedes, the Christmas cookies, etc. Optionally, sprinkle the cognac on the kourabiedes and the cookies.
Continue mixing with a spatula or with your hands until all are completely combined and transfer it into the mold.
Gently press the mixture to spread it evenly . Cover with the excessed cling film and place it in the freezer for at least 3 hours.
To serve, take it out of the mold and decorate it either with white chocolate Christmas figures like I did or simply by sprinkling with icing sugar or cocoa powder.
Servings 0