Chocolatey Tahini Cups
Author Notes: 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
Food52 Review: This is one of our Big Little Recipes. Read more here: Chocolatey Tahini Cups With a 2-Ingredient Shopping List. —The Editors
Makes: 9
Prep time: 45 min
Cook time: 5 min
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1/2
cup well-stirred tahini
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4
teaspoons cold water
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1
cup milk chocolate chips (about 5 ounces)
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1
pinch flaky salt
- 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.
- This recipe is a Community Pick!
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These are awesome! I got 12of the recipe, I used 72% dark chocolate with it and it came out great. I love how simple this recipe is with the just tahini, I am not a huge fan of things being to sweet and this was just right! Thank you!
Food Writer & Recipe Developer at Food52
Thanks, Rachael!
Hi,
I made half is recipe today in little gen sized muffin cup foil liners.
I found the milk chocolate too sweet.
Next time, I would add some sugar To the tahini-water mixture and use a great 70% dark chocolate to balance out the flavor while keeping them less sweet.
Also, dark chocolate melts into a runnier consistency and is far easier to worth with, at least, for me.
Food Writer & Recipe Developer at Food52
Hi Nicole! If you add sugar to the filling, I'd use powdered sugar, which will dissolve more easily. Hope you like the dark chocolate swap!
Can I use dark chocolate?
Food Writer & Recipe Developer at Food52
Totally!
As a complete chocophile, see my reviews on Chocolate Ratings, I love the simplicity and uniqueness of this recipe.
If you want to use a milk chocolate bar for this recipe, I would suggest TCHO 54% milk. It’s a somewhat darker milk chocolate, higher percentage of cocoa solids, with a very rich caramel flavor
Emma, is there a brand of milk chocolate chips you would recommend? Would this this work with a bar of chocolate?
Food Writer & Recipe Developer at Food52
Hi! I usually use Ghirardelli chips, or the Whole Foods brand. I'd recommend using whatever brand you really like the taste of :) Totally fine if it's a bar; just break up before melting so it melts evenly.
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