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I watch MasterChef Junior and am sort of in awe of those kids, on television, articulating themselves so well, while perfectly icing cupcakes. Like, what was I doing at age 10?!
Letโs seeโฆI was probably convincing my mom to give me money (or trying to earn it by doing random chores) so I could ride my bike to the corner store and load up on Starbursts to only pick through them and only eat the pink ones. I was probably thinking about my frizzy hair and how unlucky I was to be born this way bc no boy would ever like me. Now, I like my hair but still only like the pink Starbursts. We donโt change that much!
How To Make Marbled Tahini Chocolate Cups
I feel like tahini is the more grown-up peanut butter. Am I right? Itโs more bitter than peanut butter and I sort of like that. Because itโs a little bitter, it works really well with white chocolate.
For the longest time, I was always such a white chocolate-hater but Iโve come around and now sort of appreciate it for what it is. Itโs very sweet and doesnโt have all that much character but thatโs why I think when it is used, it needs to be used with other ingredients thatโs the star. In last weekโs case: miso. This weekโs case: tahini. Feel me?
The tahini gets all weird when you mix it vigorously with honey or brown rice syrup, so I say barely stir in it. Striations of honey or brown rice syrup are a good thing.
Other than that, this marbled tahini chocolate cups recipe is stupid simple. If you own a microwave, which I didnโt until a few weeks ago (and I sort of love it), then itโs even easier. I think the microwave is the best way to melt chocolateโforget a double boiler!!
Marbled Tahini Chocolate Cups
Equipment
- 1 (12-cavity) muffin tin lined with 9-12 muffin liners
- 2 Medium mixing bowls
Ingredients
- 12 ounces dark chocolate chips
- 12 ounces white chocolate chips
- 1/2 cup tahini
- 2 tablespoon brown rice syrup or honey
- Salt
Instructions
- Line a muffin tin with 9 to 12 muffin liners; set aside. In a medium bowl, add the dark chocolate chips. Place in the microwave for 1 minute; remove and stir. Microwave for an additional 30 seconds and then stir vigorously until completely smooth.
- In another medium bowl, add the white chocolate chips. Place in the microwave for 1 minute; remove and stir. If needed, microwave for an additional 30 seconds and stir until completely smooth. (With white chocolate I usually only need 1 minute.)
- In a small bowl, add the tahini, brown rice syrup or honey and a pinch of salt. Barely stir them together (Striations of the syrup or honey are a-ok!)
- Add a scant tablespoon of dark chocolate to half the liners. Add a scant tablespoon of white chocolate to the remaining liners. Smack the muffin tin on the counter to even out the chocolate.
- Using a fork, add little drops of white chocolate to the dark chocolate cups and little drops of dark chocolate to the white chocolate cups. Using a knife, run it through the drops, creating swirls. Move quickly because the chocolate will set (depending on how cold your house is).
- Transfer to the freezer to chill for 5 minutes. Remove it from the freezer and add a teaspoon of the tahini mixture to each cup. Transfer back to the freezer to set for an additional 5 minutes.
- I found that the marbled tops worked best to do them in small batches of 2 to 3 cups. So, top 3 of the white chocolate cups with a scant tablespoon of white chocolate. Add a few drops of dark chocolate to the surface of the white chocolate cups and run your knife through them, creating swirls. Repeat this process, working in batches of 2 or 3 cups, until youโve created swirls in all of the cups. Give it a gentle tap on the counter to even out the chocolate and transfer to the freezer for 10 minutes to set. Keep in the fridge until youโre ready to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love tahini!!! It’s like…. peanut butter but more…. Words can’t describe! I love how it’s used here. And I’m red and green starbursts.
It’s more awesome!
YUM! These are inspiring! Giving them a try for sure! Thanks!
“Now I like my hair, but still only like the pink Starbursts. We donโt change that much!”
Ummm I think if we’re growing we’re changing.
PS these look fantastic.
The look so pretty with the two tone swirls!
Kari
www.sweetteasweetie.com
feeling attacked bc u didn’t save any of these for me
sorry u feel attacked!
I always buy tahini to make houmous, forget about the jar in the back of the cupboard and then end up having to throw it out.
I’ll have to buy another jar and then use it to make these! I agree about white chocolate, a really good quality one makes all the difference.
I’m in love with these. Tahini + white chocolate is BRILLIANT. Wait but what if we did tahini + miso + white chocolate???? Omg. Might have to report back to you on that.
omg, I’m obsessed wit tahini right now! My mom has been giving me Danielle Walker’s Paleo cook books and she uses tahini as a base for chocolate chip cookies that are so freaking good.
Will totally try this too. Thanks!
A.