Vered's Israeli Cooking

Halva and chocolate soufganiyot

Vered Guttman

Halva and chocolate soufganiyot

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 For a very contemporary Israeli version of the old-fashioned soufganiyot, fill it with a rich halva flavored chocolate cream.

Halva and chocolate soufganiyot
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Halva and chocolate soufganiyot

Recipe by Vered GuttmanCourse: Cakes and cookies, Hanukkah, IsraeliCuisine: IsraeliDifficulty: Medium
Yields

20

doughnuts
Prep time

30

minutes
Dough rising time

1

hour 

45

minutes
Total time

2

hours 

15

minutes

INGREDIENTS

  • Soufganiyot recipe

  • 3 oz. bitter-sweet chocolate chips

  • 3 oz. milk chocolate chips

  • 6 oz. heavy cream

  • 3 tablespoons tahini

  • ¼ cup crumbled halva

  • ¼ cup chopped pistachio

  • Turkish delight, for decorating (optional)

DIRECTIONS

  • Make soufganiyot as directed in the recipe.
  • Put both types of chocolate chips in a medium bowl. Heat heavy cream in a small pot (or in the microwave) until almost boiling and pour over chocolate. Let stand for a minute before mixing to melt the chocolate. Transfer to the fridge for about an hour, mixing occasionally (you can speed the process by putting the bowl in the freezer, but you need to remember to mix it every 5 minutes) until cold.
  • Put ⅓ of the chocolate cream in a medium bowl you can dip the soufganiyot in. Add tahini to the ⅔ of the chocolate cream and mix well using a fork, until very creamy. Transfer the tahini-chocolate cream to a piping bag fitted with a long piping tip (Bismarck) and fill soufganiyot with it.
  • Deep each soufganiya in the chocolate cream we saved and sprinkle with halva and pistachio when the chocolate is still soft. Top with a small piece of Turkish delight, if using, and serve.
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