Sesame Chocolate Cups
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 300
- Total Fat
- 23
- Saturated Fat
- 9
- Carbohydrates
- 21
- Dietary Fiber
- 3
- Sugar
- 15
- Protein
- 5
- Cholesterol
- 18
- Sodium
- 40
- Total: 1 hr 15 min
- Active: 15 min
Ingredients
1 pound milk chocolate, preferably Valrhona Jivara
8 ounces tahini, preferably Soom brand
6 tablespoons unsalted butter, very soft
1/2 cup toasted sesame seeds
Directions
- Chocolate and tahini: Place milk chocolate in large bowl over a pot of barely simmering water, making sure the bowl does not actually touch the water. As the chocolate melts, stir with a rubber spatula until smooth. Remove from heat, wipe bottom of bowl, and place on a dry towel on the countertop.
- Fold in tahini in three batches, turning bowl until well combined. Fold in half the butter; when it's fully combined, slowly stir in the rest until very smooth, making sure there are no air bubbles. Note: It is necessary to completely emulsify the tahini. Empty jar into the bowl of a mixer and beat, using paddle attachment, until smooth and oil is combined, about 30 seconds on medium speed. This can also be done by hand, by whisking until very smooth and oil is combined. Keep at room temperature.
- Assembly: Place foil cups into mini muffin pans. Fill each to the top of the foil cup with chocolate-tahini mixture. Tap the pan on the countertop to settle the mixture. Sprinkle a few toasted sesame seeds in the center of each candy. Refrigerate until set, 1 hour. Remove from pans and devour.