Traditional Semolina Halva with Dark Chocolate Recipe
Indulge in the rich flavors of traditional semolina halva with a modern twist of dark chocolate. This easy and delicious dessert combines the nutty taste of semolina with the boldness of dark chocolate, creating a decadent treat that is sure to impress.
Traditional Semolina Halva with Dark Chocolate Recipe | Easy and Delicious
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Category
Desserts
Cuisine
Greek
Servings
8
Prep Time
10 minutes
Cook Time
20 minutes
Calories
300
This traditional semolina halva recipe gets a luxurious upgrade with the addition of dark chocolate, taking a beloved dessert to new heights of indulgence. Semolina, a coarse wheat flour, is toasted to golden perfection, creating a nutty base that pairs beautifully with the deep, bittersweet notes of dark chocolate. The result is a rich and creamy dessert that melts in your mouth, offering a delightful contrast of textures and flavors. Whether you're celebrating a special occasion or simply craving a sweet treat, this semolina halva with dark chocolate is sure to satisfy your sweet tooth.
Ingredients
-
3 cups milk
-
2 cups water
-
1 cup melted butter (1 stick)
-
2 cups coarse semolina Misko
-
Lemon zest from one lemon
-
1 cup brown sugar
-
1 tspoon cinnamon
-
1 tsp ground cloves
-
½ bitter chocolate ION chocolate
Directions
Combine milk, water, sugar, butter, and Misko semolina in a saucepan. Add lemon peels, cinnamon, and clove powder. Bring the mixture to a boil.
When the mixture reaches a boil, remove the pot from the heat. Remove the lemon zest and add the first cup of semolina, stirring constantly until the milk is absorbed.
Then, gradually add the remaining semolina, stirring continuously, until the mixture thickens and pulls away from the sides of the pot.
Next, prepare a cake pan or mold and carefully pour the semolina halva mixture into it, filling it until it is halfway full. Use a spatula to smooth the surface evenly.
Melt the chocolate and mix it into the other half of the halva mixture. Stir constantly until the semolina halva absorbs all the chocolate. Pour this chocolate-infused halva on top of the remaining halva in the mold.
After cooking, allow the semolina halva to cool in the cake tin for about 5 minutes. Then, carefully invert the tin onto a lovely serving plate to reveal the beautifully set halva. Serve and enjoy this delightful dessert!
Recipe Note
While cooking, it's crucial to stir the halva continuously to prevent it from sticking to the bottom of the pan.
Please note that these values (nutrition facts) are estimates and may vary based on the specific ingredients and quantities used in the recipe.
Nutrition
Nutrition
- Serving Size
- 1 serving
- per serving
- Calories
- 300
- Fat
- 15 grams
- Saturated Fat
- 8 grams
- Trans Fat
- 0 grams
- Cholesterol
- 10 milligrams
- Sodium
- 50 milligrams
- Carbs
- 35 grams
- Fiber
- 2 grams
- Sugar
- 20 grams
- Protein
- 5 grams
