| Serving 2 | ||||||||||||||||
| Syrup | ||||||||||||||||
| 1/2 cup milk | ||||||||||||||||
| 2 tablespoons sugar | ||||||||||||||||
| 80 g milk chocolate | ||||||||||||||||
| Halva | ||||||||||||||||
| 1 tablespoon all purpose flour | ||||||||||||||||
| 1 tablespoon butter, melted | ||||||||||||||||
| 4 tablespoons hazelnuts, roasted and coarsely chopped | ||||||||||||||||
| 1 tablespoon orange rind, grated | ||||||||||||||||
| Cream | ||||||||||||||||
| 80 g milk chocolate | ||||||||||||||||
| 1/2 cup cream or clutted cream | ||||||||||||||||
| 2 tablespoons hazelnuts, roasted and coarsely chopped | ||||||||||||||||
| Melt sugar with chocolate in 1 cup water and milk over medium heat without boiling. Stir until it totally dissolves, creating a syrup. Let Cool. In a large skillet, toast flour over medium-low heat, stirring constantly with a wooden spoon until golden. Add melted butter, 4 cups hazelnuts and orange rind. Blend well until you have a smooth consistency. Gradually blend syrup into flour mixture, stirring. Contiune cooking until you have a thick smooth paste. Divide this halva into two goblets while still hot, filling them midway. Meanwhile, bain-marie chocolate, 2 cups hazelnuts and cream together. Stir until well blended. Pour chocolate-hazelnut-cream mixture over halva, topping the goblets. Garnish and serve warm. |
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