Chocolate and peanut butter cups may be the familiar combination, but peanut butter is not the only creamy filling that works inside a dark chocolate shell. Tahini brings ground sesame seeds into the mix, giving homemade chocolate cups a toasted, nutty taste with less sweetness than the classic candy.
Tahini pairs well with dark chocolate because its slight bitterness can stand up to cocoa without adding another sweet component. In a dark chocolate tahini cup recipe from Lively Table, the chocolate falls in the 75% to 80% cocoa range, while unsalted tahini forms the center. Flaky sea salt goes on top, adding crunch and another savory note to the chocolate and sesame combination.
Making the cups follows the same basic method used for other filled chocolate cups. Add melted dark chocolate to mini muffin liners, spoon the tahini mixture into the center, then cover it with more chocolate.
Finish each one with flaky sea salt and let the chocolate set. Since tahini contains sesame rather than peanuts or tree nuts, it offers a different filling for nut-free chocolate cups, though it is not suitable for anyone with a sesame allergy.
How To Give Tahini Chocolate Cups More Flavor
Dark chocolate, tahini, and sea salt can stand on their own, but a few additions can push the sesame and cocoa combination in another direction. Toasted sesame seeds on top can add crunch, while a small amount of orange zest can bring a citrus note against the dark chocolate. A pinch of cinnamon or cardamom can also work with tahini without covering its sesame taste.
Chocolate choice can change the cups as much as the filling. A high-cocoa dark chocolate keeps them bitter and less sweet, while a lower cocoa percentage creates a softer contrast with the tahini center. For the finishing salt, large flakes work best when you want a distinct salty bite against the chocolate shell. Keep the additions restrained, since the main appeal comes from the contrast between dark chocolate and the creamy sesame filling.
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