Melt our hearts: Chocolate and tahini spread
My version of chocolate spread contains tahini, a glorious paste made from ground sesame seeds. I love the savoury edge it imparts to chocolate.
MAKES about 200ml
PREP 10 minutes
200g tahini
80g icing sugar, sifted
50g cocoa powder, sifted
1-4 tbsp sesame oil (not toasted), as needed
- Place the tahini, icing sugar and cocoa powder in a medium mixing bowl. Stir by hand or use electric beaters until everything is combined.
- Slowly beat in enough of the sesame oil to create the consistency of chocolate spread you prefer. Taste and add a little more tahini, sugar or cocoa as desired.
- The spread will keep well in a sealed jar for two weeks in the fridge.
NOTE This recipe works best with a new jar of tahini, because the stuff at the bottom of an opened, half-used one tends to be too thick to work well. Ideally, give a new jar a really good stir so the oil is mixed in and the tahini is lovely and runny.