Chocolatey Tahini Cups

1. 1

   Set 9 mini muffin paper liners on a plate.

2. 2

   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.

3. 3

   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.)

4. 4

   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.

5. 5

   Stick in the fridge to chill completely. And keep there-or in the freezer-until you're ready to eat.

* Per serving · 4 servings · Values may vary.

No additional tips available.