Name: Greek Semolina Halva with Chocolate Ganache Recipe
Prep time: PT-491822H43M11S
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Greek
Ingredients: 1 cup (200 grams) coarsely ground semolina; 1/2 cup (100 grams) finely ground semolina; 1/3 cup (75 grams) mild olive oil; 2 cups (400 grams) sugar; 3 cups (750 grams) water; 2 cinnamon sticks; 5 cloves; 1 teaspoon vanilla; pinch of salt; 12.4 oz (350 grams) dark chocolate 55% - 65% cocoa, finely chopped; 13.5 fl. oz (1 can / 400 ml) coconut milk 20% fat; 2 tablespoons brown sugar; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon ground cinnamon; pinch of salt; cocoa powder for dusting

If you’re craving something cozy and a little exotic, this Greek Semolina Halva with Chocolate Ganache Recipe will instantly become your new favorite dessert. It’s got that warm, comforting semolina texture with a rich chocolate twist that feels downright indulgent.

The image shows a round cake with one thick layer of light beige base topped with evenly spaced dollops of smooth, dark brown chocolate frosting covering the whole top surface. The cake sits on a white plate that is raised on a black cake stand. The background has a white marbled texture, with a black and white checkered cloth crumpled near the base of the stand, and a white bowl with cocoa powder and a small metal sieve placed on a dark tabletop. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Greek Semolina Halva with Chocolate Ganache Recipe
Top Tip
How to Serve Greek Semolina Halva with Chocolate Ganache Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Greek Semolina Halva with Chocolate Ganache Recipe

Why You'll Love This Recipe

I remember the first time I made this halva — the kitchen filled with the scent of cinnamon and cloves, followed by the silky, dreamy whipped chocolate ganache crowning every bite. It’s such a satisfying plant-based dessert that manages to feel both traditional and totally luxurious.

Unique texture: This semolina halva sits perfectly between moist cake and creamy pudding, offering a lovely mouthfeel.
Deep Mediterranean flavors: Aromatic spices and mild olive oil bring authentic Greek charm to the table.
Decadent chocolate topper: A whipped ganache made with coconut milk adds richness while keeping it vegan.
Make ahead friendly: It’s easy to prep and can be refrigerated up to 5 days, perfect for entertaining or weeknight treats.

Ingredients & Why They Work

Shopping for this Greek semolina halva is mostly straightforward, but I recommend grabbing good-quality semolina and dark chocolate to really bring out the best flavors. Here’s a quick rundown of the key ingredients you’ll need and why each one plays a special role.

Flat lay of coarsely ground semolina in a small heap, finely ground semolina in a small mound, a small white ceramic bowl with mild olive oil, two cinnamon sticks placed parallel, five whole cloves scattered neatly, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of water, a small white ceramic bowl of vanilla extract, a small white ceramic bowl with a pinch of salt, a small white ceramic bowl filled with finely chopped dark chocolate pieces, a small white ceramic bowl with creamy coconut milk, a small white ceramic bowl with brown sugar, a small white ceramic bowl with freshly ground black pepper, a small white ceramic bowl with ground cinnamon, a small white ceramic bowl with cocoa powder for dusting, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Coarsely ground semolina: The base of the halva, creating a textured and hearty crumb.
Finely ground semolina: Adds balance and helps with the smooth, pudding-like consistency.
Mild olive oil: Provides a gentle richness without overpowering the spices.
Sugar: Sweetens the halva while helping to create its moist structure through the syrup.
Water: Essential for the simple syrup that cooks into the semolina.
Cinnamon sticks: Infuse warm, spicy notes during the syrup boiling stage.
Cloves: Add aromatic depth and a subtle hint of earthiness.
Vanilla: Rounds out flavors with subtle sweetness and floral aroma.
Salt: Just a pinch to enhance and balance all the sweetness.
Dark chocolate (55%-65% cocoa): The star of the ganache, providing rich, slightly bitter contrast to the sweet halva.
Coconut milk (20% fat): Gives the ganache its creamy, dairy-free texture and tropical note.
Brown sugar: Adds a mellow sweetness and depth to the ganache.
Freshly ground black pepper: A surprising twist that plays beautifully with the chocolate.
Ground cinnamon: Echoes the halva spices in the ganache for cohesive flavor.
Cocoa powder: For a final dusting, enhancing the chocolate experience visually and taste-wise.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

Greek Semolina Halva with Chocolate Ganache Recipe is wonderfully versatile, inviting you to infuse it with your own favorite flavors and textures. Don’t hesitate to experiment and make it truly your own!

Nutty Boost: I love adding a handful of toasted walnuts or almonds right before setting the halva in the pan. It adds a lovely crunch that contrasts beautifully with the moist, pudding-like texture.
Spice It Up: For a warm twist, swap out the cinnamon sticks and cloves with star anise and cardamom pods. The aroma is intoxicating and pairs incredibly well with the chocolate ganache topping.
Fruit Infusion: Fresh or dried orange zest stirred into the syrup gives a vibrant, citrus note that brightens up the dessert, making it perfect for spring and summer gatherings.
Dairy-Free Delight: This recipe is already vegan, making it an excellent choice for those avoiding dairy. The coconut milk in the ganache brings that creamy richness you won’t miss!

Step-by-Step: How I Make Greek Semolina Halva with Chocolate Ganache Recipe

A slice of thick yellow cake with a grainy texture sits on a white plate, topped with a thick layer of smooth, dark brown chocolate cream shaped into soft peaks dusted lightly with cocoa powder. In the blurry background, the remainder of the cake, covered with the same chocolate peaks, is visible. The scene is set on a white marbled surface with a folded blue and white checkered cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Simmer the Spiced Syrup

Start by combining sugar, water, a pinch of salt, cinnamon sticks, and cloves in a pot. Bring it all to a boil and let it bubble gently for 1 minute to fully dissolve the sugar and infuse the spices. Then, turn off the heat and set it aside. The warm, aromatic syrup is the foundation that will soak into the semolina for that classic halva flavor.

Step 2: Toast the Semolina to Nutty Perfection

While the syrup rests, add the mild olive oil and both coarsely and finely ground semolina into a large, deep pot. Cook over medium heat, stirring constantly to avoid burning. You'll notice the semolina darkening slightly and releasing a gorgeous nutty aroma—this usually takes about 8-10 minutes. Removing it from heat at just the right moment ensures a rich flavor and beautifully textured halva.

Step 3: Combine Syrup and Semolina

Remove the cinnamon sticks and cloves from your syrup, then stir in the vanilla extract for an extra layer of fragrance. Slowly and carefully pour the hot syrup into the toasted semolina mixture—it will bubble vigorously, so take your time! Return the pot to medium heat and stir constantly until the mixture thickens and pulls away from the sides of the pot. This indicates it's ready to set.

Step 4: Shape and Cool the Halva

Lightly oil an 8-inch round pan to prevent sticking. Spoon the hot halva mixture into the pan, then press it down firmly with the back of a spoon or spatula until the surface is level and smooth. Allow it to cool at room temperature for about 30 minutes before carefully inverting it onto a serving plate. Transfer it to the refrigerator to cool completely and set firmly.

Step 5: Make the Luscious Chocolate Ganache

In a small pot, combine finely chopped dark chocolate, coconut milk, brown sugar, freshly ground black pepper, ground cinnamon, and a pinch of salt. Gently heat over medium heat, stirring often until the chocolate is almost melted but not burnt. Remove from heat and stir until the chocolate melts completely and the mixture is silky smooth. Transfer the ganache to a clean bowl and chill in the refrigerator for 30 minutes to 1 hour, until it thickens to the consistency of thick yogurt.

Step 6: Whip the Ganache to Soft Peaks

Use an electric mixer or a whisk to whip the chilled ganache until soft peaks form. This will give it a lovely lightness perfect for spreading or piping. Be careful not to over-whip, as it will firm up even more after refrigeration.

Step 7: Assemble and Serve Your Masterpiece

Spread or pipe the whipped ganache evenly over the cooled halva. For an elegant finishing touch, dust the top lightly with cocoa powder. Keep your dessert refrigerated and enjoy within 4 to 5 days for the best texture and flavor.

Top Tip

Mastering the Greek Semolina Halva with Chocolate Ganache Recipe is all about patience and attention to detail. These tips come from personal experience to help your dessert turn out perfectly every time.

Constant Stirring: When toasting the semolina, keep stirring without fail to prevent lumps and burning — it makes all the difference in texture and flavor.
Careful Syrup Addition: Pour the hot syrup slowly and carefully into the toasted semolina to avoid splatters and to help the mixture combine smoothly without clumping.
Whip the Ganache Right: Whip the chocolate ganache until soft peaks form, but don’t overdo it — it will thicken further once refrigerated, so this step sets the perfect fluffy texture.
Patience with Cooling: Allow the halva to cool completely in the fridge before adding ganache; rushing this step can cause the topping to slide or melt.

How to Serve Greek Semolina Halva with Chocolate Ganache Recipe

A round cake with a smooth, light golden outer layer sits on a white bread stand. On top of the cake are five dollops of thick, dark brown cream being piped from a woman's hand holding a piping bag. The cake is on a black stand in front of a gray textured wall, with a white marbled table surface below. Near the cake, there is a white bowl with dark brown powder and a spoon, a small glass bowl with chocolate, and a dark blue checkered cloth. The photo taken with an iphone --ar 2:3 --v 7

Garnishes

To add a little extra flair and texture, try garnishing your halva with toasted chopped nuts like almonds or walnuts. A light dusting of cocoa powder or a sprinkle of cinnamon on top of the whipped ganache adds a lovely aroma and boosts those warm Mediterranean flavors. Fresh mint leaves or edible flowers can also brighten up the presentation beautifully.

Side Dishes

This Greek Semolina Halva pairs wonderfully with a cup of strong Greek coffee or herbal teas like chamomile or mint to balance the richness. For a festive dessert course, serve alongside fresh seasonal fruit such as figs, oranges, or pomegranate seeds to add a fresh and juicy contrast.

Make Ahead and Storage

Storing Leftovers

Store any leftover Greek Semolina Halva covered tightly in the refrigerator to keep it fresh. It will stay perfectly moist and flavorful for up to 4 to 5 days, making it a great make-ahead dessert option.

Freezing

If you'd like to freeze the halva, wrap it tightly in plastic wrap followed by a layer of foil to protect it from freezer burn. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving. Note that the ganache texture might change slightly, so you may want to lightly whip it again or spread fresh ganache after thawing.

Reheating

This dessert is best enjoyed chilled. However, if you prefer it warm, let the halva come to room temperature before gently warming for a few seconds in the microwave. Avoid overheating, as this can affect the pudding-like texture and cause the ganache topping to soften too much.

Frequently Asked Questions:

Is this Greek Semolina Halva with Chocolate Ganache Recipe vegan?

Yes! This recipe uses no animal products. The richness comes from olive oil and coconut milk, while the chocolate ganache is made creamy using coconut milk instead of dairy.

Can I use a different oil instead of olive oil?

Absolutely. While mild olive oil enhances the authentic Mediterranean flavor, you can substitute with any neutral oil like sunflower or vegetable oil if you prefer.

Why does the mixture bubble vigorously when I add the syrup?

Because the syrup is hot and watery while the semolina is dry and oily, adding syrup causes a strong bubbling reaction. Add it slowly and carefully to avoid splashes and help it combine smoothly.

How can I fix ganache if it becomes too firm after refrigerating?

If your ganache firms up too much after chilling, let it sit at room temperature for about 10–15 minutes before whipping again. This will soften it to the perfect consistency for spreading or piping.

Final Thoughts

Making this Greek Semolina Halva with Chocolate Ganache Recipe brings a beautiful taste of tradition and indulgence to your table. Its comforting spiced semolina base paired with the luscious whipped chocolate topping is truly a delight that satisfies every sweet tooth, vegan or not. I hope you enjoy this moist, aromatic slice of Mediterranean heritage as much as I do—one bite and you'll feel that warm, cozy connection to Greece with every forkful!