Chocolate Mosaic with Halva

Fooodlove’s recipe for chocolate mosaic with halva, a moreish fridge cake featuring Greek halva, nuts and dark chocolate.

12 servings
2 hrs 15 mins
346 kcal
DF GF VE

We love chocolate in my house! This no-bake chocolate fridge cake creation was masterminded by my sister, who once brought ‘chocolate mosaic with halva’ to a family gathering. I immediately had to have the recipe! Incidentally, if you aren’t such a big fan of that sesame flavour, I have a chocolate mosaic recipe here.

Halva is a dessert or confectionary which comes in different guises and means different things across the world. Greek halva, though, is considered a traditional Greek orthodox fasting food. Either semolina-based or sesame-based, mine uses sesame-based halva, giving that nutty flavour and crumbly texture.

There’s something so moreish about the combination of melted dark chocolate, nuts and halva. It’s filling, it satisfies you - but you cannot help going back for more. The plate is guaranteed to be wiped clean when you make this, however much you make!

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Ingredients

350 g halva
300 g dark chocolate
100 g almonds
50 g cranberries
1 tsp vanilla extract
zest of a large orange

Tips

Instead of bain-marie, you can melt the chocolate in a microwave. Use a small bowl covered with cling film and microwave it for about 2 minutes. Depending on the microwave’s power, a few more seconds may be needed.

You can substitute the roasted almonds with hazelnuts or pistachios and the cranberries with raisins.

Directions

You will need about 2 hours 15 minutes to make 12 servings of this recipe, which has approximately 346 calories each. Make sure you have all the ingredients and follow these 8 simple steps. If you have any questions, send me an email and I’d be more than happy to help!

Start by adding the almonds in a baking tray and roasting them for 10 mins at 200ºC.

Add the dark chocolate, vanilla extract and orange zest in a heat proof bowl and place it on top of a saucepan with boiling water to melt everything (bain-marie).

Add the roasted almonds, cranberries and melted chocolate in a large bowl, and stir them until everything is well combined.

Cut the halve in large cubes and add it to the chocolate mixture. Fold everything together until you cover each halva piece with chocolate, without breaking the cubes.

Lay down two sheets of cling film (or parchment paper) and pour the chocolate mixture in the centre.

Fold the cling film slightly to cover the mixture and using your hands, form it into a cylinder shape.

Twist the cling film excess on both sides to compact the mixture and form a log, almost like a salami.

Refrigerate for at least 2 hours before serving.

Watch it step-by-step!