+
0 (0)

Category: Desserts

Black tie halvah

Black tie halvah
Kirk McKoy / Los Angeles Times

Katie Gurvin plunges her aqua-gloved arms into the bowl of hot tahini-sugar-fluff mixture and begins to work her magic. Hints of vanilla, caramel and sesame waft up as the young halvah maker repeatedly twirls her hands through the tawny batter. ... Read more

Total time: 15 minutes | Makes 4 to 6 servings
Note: This is best served before the chocolate hardens, but leftovers are pretty great.
  • 1 (6- to 7-ounce) piece halvah
  • 1 (3-ounce) bar 72% chocolate
  • 1/3 cup salted pistachios, hazelnuts or almonds, chopped
  • Fleur de sel or other finishing salt
  • Freshly ground white or black pepper
  • Zest of 1 orange, optional

Step 1Place the halvah on a serving plate.

Step 2Chop the chocolate into ¼- to ½-inch pieces and place in heatproof or microwaveable bowl. Just before serving, partially melt chocolate, without stirring, over simmering water or in microwave oven; you should still have lots of chocolate chunks visible.

Step 3Spoon chocolate over top of halvah, allowing some to flow down the sides. Top with a thick layer of chopped nuts. Sprinkle with fleur de sel and pepper. Use a zester to garnish with long curls of orange peel, if desired.

Each of 6 servings:
Calories 334; Protein 5 grams; Carbohydrates 18 grams; Fiber 3 grams; Fat 23 grams; Saturated fat 6 grams; Cholesterol 0; Sugar 10 grams; Sodium 97 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Black Cat Bistro's sticky toffee pudding
Butterscotch pot de creme
Mango coconut upside-down cake
Mrs. Malmberg's aebleskivers