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?!
Let’s see…I 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 don’t change that much!
I feel like tahini is the more grown-up peanut butter. Am I right? It’s more bitter than peanut butter and I sort of like that. Because it’s a little bitter, it works really well with white chocolate.
For the longest time, I was always such a white chocolate-hater but I’ve come around and now sort of appreciate it for what it is. It’s very sweet and doesn’t have all that much character but that’s why I think when it is used, it needs to be used with other ingredients that’s the star. In last week’s case: miso. This week’s 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 recipe is stupid simple. If you own a microwave, which I didn’t until a few weeks ago (and I sort of love it), then it’s even easier. I think the microwave is the best way to melt chocolate—forget a double boiler!!
- 12 ounces dark chocolate chips
- 12 ounces white chocolate chips
- 1/2 cup tahini
- 2 tablespoon brown rice syrup or honey
- 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 you’ve 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 you’re ready to serve.