Salted chocolate tahini pots with sesame snaps
When you're hosting, the last thing you want is a complicated dessert to finish the evening. That’s where chef and broadcaster Julie Lin’s salted chocolate tahini pots come in, a perfect make ahead treat you can simply pull from the fridge. All that’s needed to serve is a dollop of crème fraîche and a scattering of crushed sesame snaps, chef’s kiss. For more desserts that deliver maximum reward with minimal effort, explore our collection of quick and easy dessert recipes. Follow Julie's Instagram.
- Serves6
- CourseDessert
- Prepare15 mins
- Cook15 mins
- Total time30 mins
- Pluschilling
Ingredients
- 200g dark chocolate (70%), finely chopped
- 200ml double cream
- 2 tbsp tahini
- 2 - 3 tbsp maple syrup
- ½ tsp sea salt flakes, plus extra to serve
- 150ml creme fraiche
SESAME SNAPS
- 75g caster sugar
- 75g sesame seeds
Method
Tip the chocolate into a heatproof bowl. Heat the cream in a small pan until just steaming, then pour over the chocolate. Leave for 1-2 minutes, then stir until smooth. Whisk in the tahini, maple syrup and salt until glossy and fully combined. Divide the mixture between small glasses or pots. Chill for at least 2 hours, or until set but still soft.
Meanwhile, for the sesame snaps, put the sugar and 2 tbsp water in a small pan over a medium heat. Let it melt and turn into a light golden caramel without stirring. Stir in the sesame seeds and a pinch of salt, then quickly pour onto a sheet of baking parchment. Spread thinly and leave to cool completely before breaking into shards. Take the chocolate pots out of the fridge about an hour before serving. To serve, spoon crème fraîche over each. Top with sesame snaps and an extra pinch of sea salt if needed.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,534kJ/ 611kcals |
|---|---|
Fat | 49g |
Saturated Fat | 25g |
Carbohydrates | 31g |
Sugars | 27.9g |
Fibre | 5.7g |
Protein | 8.2g |
Salt | 0.4g |