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A creative version of a traditional Greek lenten dessert.
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5 from 1 vote

Chocolate halva

Chocolate halva is a creative version of a traditional Greek lenten dessert.
Prep Time10 minutes
Cook Time25 minutes
Cooling and setting time2 hours
Total Time2 hours 35 minutes
Course: Dessert
Cuisine: Greek
Author: Mia Kouppa

Equipment

  • 1 Bundt pan
  • 2 large sauce pots

Ingredients

  • 6 cups (48 fl oz) water
  • 2 cups (400 grams) sugar
  • 1 cinnamon stick
  • 4 cardamom pods
  • 2 cups thick semolina
  • 1 cup (250 mL) olive oil
  • 1/2 cup (60 grams) cocoa powder
  • 1/4 cup (44 grams) chocolate chips vegan, or not
  • 2/3 cups (95 grams) chopped walnuts

Instructions

  • In a large pot combine the water, sugar, cinnamon stick and cardamom pods. Bring the water to a boil and reduce the heat to medium.  Keep the water over medium heat for approximately 5 minutes, stirring occasionally and making sure that the sugar melts. Once the sugar has melted, remove the pot from the heat.
    6 cups (48 fl oz) water, 2 cups (400 grams) sugar, 1 cinnamon stick, 4 cardamom pods
  • Take another large pot and combine the olive oil and the semolina.  Cook over medium heat, stirring constantly for approximately 5 – 7 minutes.  You will notice that the semolina will take on a bit of a brown colour, and will smell nutty. Remove the pot from the heat.
    1 cup (250 mL) olive oil, 2 cups thick semolina
  • Remove the cinnamon stick and cardamom pods from the syrup.  Carefully, using a ladle, add one ladle of syrup at a time to the semolina, stirring well after each addition.  You will see that steam gets created as you add the first few ladles of syrup to the semolina.  Once this no longer happens, carefully pour the rest of the syrup into the semolina mixture.
  • Return the pot to the burner set over medium heat.  Add in the cocoa powder, chocolate chips and walnuts.  Stir well.
    1/2 cup (60 grams) cocoa powder, 1/4 cup (44 grams) chocolate chips, 2/3 cups (95 grams) chopped walnuts
  • Continue to stir constantly, while cooking the halva over medium heat, until the halva pulls away from the sides of the pot as you are mixing it.  This should take about 5 minutes.  Remove pot from heat. See video here.
  • Lightly grease a cake mould.  Use a large serving spoon to scoop the halva into the mould.  When you are done, use a butter knife to run through the halva or tap the mould onto the counter a few times.  This is to eliminate any air pockets which may have been created.
  • Set aside to cool completely.  When the halva has come to room temperature, you can place it in the refrigerator.
  • When you are ready to serve your halva, invert the mould onto an appropriately sized serving plate or platter.
  • Enjoy!