Chocolatey Tahini Cups
Emma Laperruque
Test Kitchen-Approved
Photo by Rocky Luten
- Serves
- 9
- Prep Time
- 45 Minutes
- Cook Time
- 5 Minutes
What would happen if a Reese's was petite-sized, tahini-filled, and salt-sprinkled? This. Runny, pourable tahini turns spoonable and thick thanks to one magic ingredient—water. I like milk chocolate best, but feel free to swap in dark if that's your thing.
Ingredients
- 1/2 cup well-stirred tahini
- 4 teaspoon cold water
- 1 cup milk chocolate chips (about 5 ounces)
- 1 pinch flaky salt
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Chocolatey Tahini Cups
This is one of our Big Little Recipes. Read more here: Chocolatey Tahini Cups With a 2-Ingredient Shopping List.
Directions
- Step 1
Set 9 mini muffin paper liners on a plate.
- Step 2
Add the tahini to a small bowl. While stirring with a fork, add the water a teaspoon at a time. After you’ve added all the water, stir some more to emulsify the mixture as much as possible. It should be very thick.
- Step 3
Two ways to melt the chocolate: In a double boiler, set over softly simmering water, stirring frequently. Or in a bowl in the microwave—30-second bursts, stirring between each. (The former will take longer than the latter.)
- Step 4
Add 1 teaspoon melted chocolate to the bottom of each cup. (I like to use a teaspoon measuring spoon. Fill it generously, then shake into the liner. Don’t worry about getting every last drop.) Add 2 teaspoons tahini to each cup. If the tahini blob is rounded, gently flatten with a wet finger. (You don’t want to push too hard, lest it squish through the chocolate.) Top each with another 1 teaspoon melted chocolate, smoothing with the measuring spoon to make sure the tahini is completely covered. Sprinkle each with flaky salt.
- Step 5
Stick in the fridge to chill completely. And keep there—or in the freezer—until you’re ready to eat.