Earlier this month, I attended the Pastry Chefs Take Center Stage food seminar offered at BU and decided to try my hand at making the little milk chocolate tahini bites that Maura Kilpatrick of Sofra Bakery and Oleana Restaurant made. They were super simple to make, and man, it really makes me believe I’m eating a real peanut butter cup! Here’s the recipe I used:
– 3/4 of a pound of milk chocolate, cut into small chunks
– 5 tablespoons of unsalted butter, cut into chunks, slightly softened (room temperature is good)
– about a cup of tahini
Put all of the chocolate into a heat proof bowl over a small pot of boiling water. Stir occassionally until it is melted, and it is nice and smooth.
Remove the bowl from the heat and add the butter one chunk at a time, constantly stirring to melt the butter. Once it is all melted, add the tahini and stir well to combine. Line a mini cupcake pan with paper cups and then fill each one up to the brim. You can garnish them with some sesame seeds too (I forgot to get some at the store).
Believe it or not, you don’t have to refrigerate these for them to firm up. Be careful, they disappear real quick! 🙂