This chocolate sesame butter is amazing! It’s quick and easy to make, super creamy, intensely chocolately, yet the tahini still shines bright. I think it’s better than Nutella *gasp.* As a bonus, it comes together quickly, so you can make a jar as a last minute Valentine’s Day gift.
I know tahini is having a moment right now, but I’m not mad about it. It’s got such a great, complex flavor, especially with a little sugar. I remember my first encounter with tahini, at work, of course. My boss was making hummus, something I had tried but never really enjoyed. I watched as he added tahini, fresh lemon and cumin to the food processor, stopping to taste every so often until it got to his liking. He offered me a taste and I obliged, not really expecting the magic that happened next. There was so much flavor in his hummus; earthy, sour, bitter notes balanced by the hearty flavor of chickpeas.
I’m digging the trend of using tahini in desserts. It’s great to have another source of bitterness and nuttiness to counteract all of the sweetness of sugar. I’m not a girl who eats sugar just because it’s sweet. I need some nuance, some complexity, if you will. And that’s definitely what you get with this chocolate sesame butter. It pairs beautifully with the perfectly ripe Florida strawberries that are in season right now. Or it’s pretty delicious on its own, spread on a piece of crisp toast. It’s sure to satisfy no matter how you decide to eat it.
Quick and Easy Chocolate Sesame Butter
- 1/2 cup semi sweet chocolate
- 1/2 cup tahini
- 2-4 Tablespoons powdered sugar to taste
- 2 teaspoons toasted sesame oil optional
- Set up a double boiler on the stove. Melt the chocolate together with the tahini, and half of the powdered sugar. Depending on your preference and the sweetness of your chocolate, add more powdered sugar to taste. For a stronger sesame flavor, add a teaspoon or two of toasted sesame oil. Cook over the double boiler until all of the chocolate melts and the flavors have time to meld together, approximately 15 minutes.
- Alternately, microwave the chocolate and tahini until completely melted, whisking every 30 seconds to ensure an even melt. Add the powdered sugar one tablespoon at a time, tasting as you go to make sure it's to your liking. Add the sesame oil if a stronger sesame flavor is desired.
- Store in a jar, allowing to cool completely before placing in the fridge. MIcrowave for 30 seconds to warm to a spreadable consistency. Tahini has the best shelf life when stored in the fridge.