Sesame Chocolate Cups Recipes

SESAME CHOCOLATE CUPS

Steps:

• Chocolate and tahini: Place milk chocolate in large bowl over a pot of barely simmering water, making sure the bowl does not actually touch the water. As the chocolate melts, stir with a rubber spatula until smooth. Remove from heat, wipe bottom of bowl, and place on a dry towel on the countertop.
• Fold in tahini in three batches, turning bowl until well combined. Fold in half the butter; when it's fully combined, slowly stir in the rest until very smooth, making sure there are no air bubbles. Note: It is necessary to completely emulsify the tahini. Empty jar into the bowl of a mixer and beat, using paddle attachment, until smooth and oil is combined, about 30 seconds on medium speed. This can also be done by hand, by whisking until very smooth and oil is combined. Keep at room temperature.
• Assembly: Place foil cups into mini muffin pans. Fill each to the top of the foil cup with chocolate-tahini mixture. Tap the pan on the countertop to settle the mixture. Sprinkle a few toasted sesame seeds in the center of each candy. Refrigerate until set, 1 hour. Remove from pans and devour.

CHOCOLATE CHIP COOKIES WITH BLACK SESAME AND SEAWEED

Steps:

• In a medium bowl, whisk together the all-purpose and rye flours, baking powder, baking soda and sea salt; set aside.
• In a stand mixer fitted with the paddle attachment, beat both sugars together on medium speed to blend. Add butter and beat on medium until beginning to lighten and starting to become creamy, about 2 minutes.
• Add the eggs and egg yolk one at a time to the butter mixture, beating until incorporated, then add the black sesame paste and vanilla, and blend just until combined.
• Add the flour mixture all at once, and use a sturdy rubber spatula to fold it into the butter mixture until about halfway combined, and the mixture goes from a shaggy mess to a semi-combined dough. Scatter the chocolate and seaweed on top and fold just until dough forms. (A gentle touch is necessary, as overmixing can cause the dough to separate and crumble.)
• Add the black sesame seeds to a shallow bowl. Using a 1/4 cup measuring cup, portion the dough into about 22 balls (60 grams each). Working with one portion of dough at a time, roll it between your palms until rounded, then gently roll it into the sesame seeds until coated all over. Arrange on a parchment-lined baking sheet and transfer to the refrigerator to chill at least 4 hours. (You can prepare the dough balls up to one week in advance; transfer to a lidded container or loosely cover them with plastic wrap and refrigerate.)
• When ready to bake, heat the oven to 400 degrees. Arrange the cookies a few inches apart on a large baking sheet and bake until they have spread out slightly but are still puffed in the center, about 12 minutes. Once you've removed the baking sheet from the oven, gently tap the center of each cookie down using the bottom of a ladle, pressing just until you've created a slightly indented crater. (This technique helps ensure a gooey and chewy center.)
• Allow the cookies to cool for 10 minutes before transferring to a wire rack to cool completely. Store, covered, at room temperature, up to 2 days.

CHOCOLATE-SESAME CRUNCH BARS

Steps:

• Line a rimmed 9-by-13-inch baking pan with parchment or wax paper.
• In a food processor, pulse cereal until just broken into bits; do not process into a powder. Transfer to a large bowl.
• In the top of a double boiler, combine chocolate and tahini. Stir over simmering water until melted and smooth. Alternatively, melt in the microwave, using short bursts of low heat.
• Pour chocolate mixture over cereal and stir together quickly.
• For bars, spread mixture in the prepared pan. It should be about 1/2-inch thick; you may need to push the mixture toward one end and level it if it does not quite fill the pan. For rounds, drop spoonfuls of the mixture onto prepared pan and use the back of the spoon to form into circles. Refrigerate until hardened, about 2 hours.
• To serve, cut into bars or squares, or serve rounds as cookies. Any extras can be crumbled and used as an ice cream topping. Store in the refrigerator.

BLACK SESAME CUPCAKES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 muffin tins with cupcake liners.
• Toast sesame seeds in a dry frying pan over medium heat, stirring and tossing constantly, until fragrant, about 2 minutes. Omit this step if the seeds are already toasted.
• Beat butter and sugar in a large bowl using an electric mixer until creamy. Add toasted seeds, eggs, sesame paste, and vanilla extract. Beat until combined. Gradually beat in flour, baking powder, and salt. Add milk and beat for a few more minutes until combined.
• Fill cupcake liners with the batter.
• Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 16 to 18 minutes.