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. —Emma Laperruque
Test Kitchen Notes
This is one of our Big Little Recipes. Read more here: Chocolatey Tahini Cups With a 2-Ingredient Shopping List. —The Editors
- Prep time 45 minutes
- Cook time 5 minutes
- Makes 9
milk chocolate chips (about 5 ounces)
- Set 9 mini muffin paper liners on a plate.
- 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.
- 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.)
- 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.
- Stick in the fridge to chill completely. And keep there—or in the freezer—until you’re ready to eat.