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Prep time
45 minutes
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Cook time
5 minutes
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Makes
9
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Chocolatey Tahini Cups
Ingredients
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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
Directions
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Set 9 mini muffin paper liners on a plate.
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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.
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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.)
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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.
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Stick in the fridge to chill completely. And keep there—or in the freezer—until you’re ready to eat.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.
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