Halva Mousse Cups with homemade halva

👨‍🍳 Method

For the homemade halva ✓ Homemade · or skip – back to store-bought

1. 1
   Grease parchment paper well and line a pan with it, so the paper comes up over the sides.

   Baking panParchment paper
2. 2
   Put the sugar and water in a small pot, bring to a boil and cook another 6–8 minutes, until the syrup is thick and stringy.

   Small saucepanStove

   💡On a candy thermometer, the syrup is ready at 121°C.
3. 3
   Beat the tahini in the mixer bowl with the paddle on low speed, raise to medium and pour the hot syrup in a thin stream down the side of the bowl.

   Stand mixer

   💡The syrup is extremely hot: pour it slowly in a thin stream, and don't touch it.
4. 4
   Beat until the syrup is fully absorbed into the tahini, add the vanilla and beat another 30–40 seconds.

   Stand mixer
5. 5
   Transfer the mixture to the pan and press down well.

   Baking pan
6. 6
   Leave at room temperature 6 hours at least, until the halva sets, and slice diced.

   Knife

   💡Halva keeps in the fridge up to two weeks.

For the Crumb Crust

1. 7
   Grind the biscuits into fine crumbs in a food processor.

   Food processor
2. 8
   Add the butter (melted) and mix well.
3. 9
   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. 10
   Chill the crust 15 minutes.

   Refrigerator

To assemble

1. 11
   Whip the cold cream to stiff peaks. Set aside.

   BowlHand 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. 12
   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. 13
   Add the vanilla to the cheese and stir.
4. 14
   Fold the whipped cream into the cheese mixture gently, in two or three additions.

   Silicone 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. 15
   Divide the mousse among the glasses, over the crumb base, and chill at least 3 hours, until the mousse is set.

   Refrigerator
6. 16
   Finely chop the chocolate and put it in a bowl.

   KnifeCutting boardBowl
7. 17
   Heat the cream until just about to boil and pour over the chocolate. Wait a minute without touching.

   StoveSmall saucepan
8. 18
   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. 19
   Cool 10 minutes.
10. 20
    Pour a thin layer of the ganache over each glass and chill 30 minutes more.

    Refrigerator
11. 21
    Serve with the raspberries.