Halva Mousse Cups

👨‍🍳 Method

For the Crumb Crust

1. 1
   Grind the biscuits into fine crumbs in a food processor.

   Food processor
2. 2
   Add the butter (melted) and mix well.
3. 3
   Divide the mixture into 8 small cups, about 2 tbsp in each, and press it into the bottom with the back of a teaspoon.
4. 4
   Chill the crust 15 minutes.

   Refrigerator

To assemble

1. 5
   Whip the cold cream to stiff peaks. Set aside.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
2. 6
   Crumble the halva into a bowl and mash it with the cream cheese and the powdered sugar, into a smooth paste with no lumps.

   Bowl
3. 7
   Add the vanilla to the cheese and stir.
4. 8
   Fold the whipped cream into the cheese mixture gently, in two or three additions.

   ⚙ FoldingSilicone spatula

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
5. 9
   Divide the mousse among the glasses, over the crumb base, and chill at least 3 hours, until the mousse is set.

   Refrigerator
6. 10
   Finely chop the chocolate and put it in a bowl.

   KnifeCutting boardBowl
7. 11
   Heat the cream until just about to boil and pour over the chocolate. Wait a minute without touching.

   StoveSmall saucepan
8. 12
   Stir gently from the center outward, until you get a smooth, glossy cream.

   💡Stir gently from the center outward: vigorous stirring beats in air, and the ganache loses its shine.
9. 13
   Cool 10 minutes.
10. 14
    Pour a thin layer of the ganache over each glass and chill 30 minutes more.

    Refrigerator
11. 15
    Serve with the raspberries.