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Recipe: Little Chocolate-Sesame Cups (using tahini and currants)

Desserts - Candy, Chocolate
LITTLE CHOCOLATE-SESAME CUPS

"Gold invented her chocolate-sesame cups out of desperation, she says, developing a Hanukkah story, needing a chocolate dessert that did not use butter or cream, for a kosher meal. She substituted tahini (sesame-seed paste), and the delectable cups that resulted, studded with plumped currants, taste like candy bars."

1/2 cup dried currants
8 oz good-quality semisweet chocolate, coarsely chopped
1/4 cup tahini (sesame-seed paste), divided use

Spray (1-inch) candy paper liners with vegetable cooking spray; set aside.

Place currants in a small bowl with boiling water to cover. Let sit 5 minutes. Drain and pat dry with paper towels.

Stir tahini until smooth. Put chocolate and 3 tbsp 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 completely smooth, stir in currants.

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 candies
From: Associated Press, July 2002
Source: Desserts 1-2-3 by Rozanne Gold
MsgID: 216883
Shared by: Betsy at Recipelink.com
Board: Holiday Cooking and Baking at Recipelink.com
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