Little Chocolate-Sesame Cups

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Little Chocolate-Sesame Cups

 

1/2 cup dried currants

8 ounces good-quality semisweet chocolate

1/4 cup tahini (sesame-seed paste)

 

Place currants in a small bowl with boiling water to cover. Let sit 5

minutes. Drain and pat dry with paper towels.

Coarsely chop chocolate. Stir tahini until smooth. Put chocolate and

3 tablespoons tahini in top of a double boiler or in a bowl over

simmering water, making sure bowl does not touch water. Stir until

chocolate is melted and tahini has been incorporated. When mixture is

smooth, stir in currants.

Spray eighteen 1-inch candy paper liners with vegetable cooking

spray. Spoon chocolate mixture into cup liners and let cool 5 minutes.

Decorate candies by dipping tip of a toothpick into the remaining

tahini and swirling it into tops of candies. Chill until set. These

will keep, covered and refrigerated, for 1 week. Makes 18.