So usually I spend quite a while on my blog posts…you’ll have to excuse me today. It’s Thursday night and I promised I would get this recipe up by shabbos. My house looks like a tornado hit it. I just moved over a bowl of pasta and two cucumber slices to sit down on the couch (read toddler.) My fridge is bursting with cooked labeled pans of food but alas none of it is for me. It’s all for a client, waiting to be delivered tomorrow morning. So, let’s cut to the chase here. This mousse pie is everything. It’s creamy, it’s decadent, it’s special. Halva is an incredible item and it should be reserved for special occasions, like shabbos. When Seasons in Lakewood first got in the halva, hubby brought home an array of slices for Shabbos. It was gone so quickly!! I wondered if I could make it last longer. Literally. So the pie idea was born that shabbos afternoon as we did cookbook browsing and brainstorming. I did some tweaking and testing…and TA-DA! Here you go guys. Savor every slice!!
Mousse adapted from Michael Solmonov’s Zahav cookbook
Coffee Halva Mousse Pie
2 C cubed coffee flavored halva https://www.seasonskosher.com/
1/4 C almond milk
1/4 tsp kosher salt
1/3 c Rich’s Whip
1 graham cracker crust
5 oz good quality baking chocolate cut into small pieces (no chocolate chips!)
8oz container Rich’s Whip
1/4 c shelled pistachios for garnish
1. Combine Coffee halva, salt, and milk in a food processor. Puree until smooth and creamy. Transfer to a bowl.
2. In the bowl of a mixer, whip the 1/3c Rich’s whip until stiff.
3. Gently fold the Rich’s Whip into the halva mixture.
4. Spoon into the graham cracker crust and smooth over.
5. Freeze until set 4-5 hours.
6. Heat the 8oz of Rich’s Whip in a pot.
7. Place the chocolate pieces in a heat proof bowl.
8. Pour the hot Rich’s Whip over the chocolate.
9. Mix with a spatula until smooth and melted.
10. Pour over the halva layer.
11. Chop pistachios and garnish pie.
12. Freeze until firm.