PREPARING THE MOUSSE:

1. In a saucepan, heat up 8 oz (half of the heavy cream container) until the edges are bubbly. Turn off the heat and add the chocolate. Make sure to mix this until all the chocolate is melted. Store in the fridge for at least 4 hours.
2. Repeat Step 1 with the halva spread instead of the chocolate chips. This will take a little longer to melt since it is a spread. If you need to, turn the heat on again. 

PISTACHIO CRUST:

1. In a food processor, add the pistachios, cocoa powder, sugar powder, and melted butter until it becomes a crumbly dough. You can also do this in the mixer with the paddle attachment. 
2. In a spring cake pan, place the pistachio mix and make sure the bottom is all covered. Push the dough with your hands to make sure it is all packed. Place it in the freezer until the cream is ready. 

MAKING THE MOUSSE:

1. After four hours, take out the chocolate cream you made earlier and add the remaining heavy cream (8oz) to it. Mix on medium-high until you have a heavy cream that keeps its shape. 
2. Pour the mousse over the pistachio crust and make sure it reaches all sides and try to level it. Freeze for 30 minutes.
3. Repeat the same steps with the halva mousse and freeze the cake until half an hour before you serve it. 
4. Once you are ready to serve the cake, make the ganache by heating up the heavy cream with the chocolate. Take off the heat and let it cool for 5 minutes. In the meantime, take the cake out of the freezer and with a warm knife (run it under hot water, do it as many times as need but make sure to wipe off the knife), go around the cake pan to release the cake from the sides. 
5. Once released, pour the ganache from the center of the cake until it begins dripping down the sides. The ganache will cool quickly. Place the cake in the refrigerator until ready to serve.
6. When ready, serve and enjoy!