Guest guest Posted May 20, 2010 Report Share Posted May 20, 2010 Little Chocolate-Sesame Cups 1/2 cup dried currants 8 ounces good-quality semisweet chocolate 1/4 cup tahini (sesame-seed paste) Place currants in a small bowl with boiling water to cover. Let sit 5 minutes. Drain and pat dry with paper towels. Coarsely chop chocolate. Stir tahini until smooth. Put chocolate and 3 tablespoons tahini in top of a double boiler or in a bowl over simmering water, making sure bowl does not touch water. Stir until chocolate is melted and tahini has been incorporated. When mixture is smooth, stir in currants. Spray eighteen 1-inch candy paper liners with vegetable cooking spray. Spoon chocolate mixture into cup liners and let cool 5 minutes. Decorate candies by dipping tip of a toothpick into the remaining tahini and swirling it into tops of candies. Chill until set. These will keep, covered and refrigerated, for 1 week. Makes 18. Quote Link to comment Share on other sites More sharing options...
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