Little Chocolate Tahini Kisses
Sometimes you just want a little something to take the edge off. These kisses are that thing; fudgy, intensely chocolatey - absolutely intense enough for a moment of escapism, and - importantly- small enough that "just one" feels like deprivation. After all, these are kisses, not a snog.
Makes about 40 kisses (little cookies)
250g dark chocolate (at least 70% cocoa solids), roughly chopped
20g unsalted butter
20g tahini paste
1 teaspoon vanilla paste
½ teaspoon sea salt
175g dark brown soft sugar
60g or buckwheat flour, or dark (wholemeal) rye
2 tablespoons sesame seeds
Flaky sea salt, to finish
Melt the chocolate, butter and tahini in a bowl suspended over a pan of barely simmering water, ensuring the base of the bowl doesn’t touch the water. Remove from the heat and stir in the vanilla and salt.
In a large mixing bowl, beat the eggs with an electric whisk for 5 minutes, adding the sugar in 5 stages after each minute of beating. The eggs should be pale in colour and voluminous. Stir in the melted chocolate mixture and fold in the flour until no dry patches are visible. Transfer to the fridge to chill for at least half an hour or up to 2 hours.
Preheat the oven to 180°C and line two large baking sheets with parchment paper.
Take a tablespoon of the mixture and rub between clean palms to form a ball. Place on one of the parchment-lined tray and sprinkle with a few sesame seeds and a small pinch of flaky salt.
Repeat with the remaining dough, seeds and salt. Bake in the preheated oven for 6-7 minutes until the surfaces look cracked, but they are still soft in the middle. Allow to cool on the tray for 5 minutes before transferring to a rack to cool completely.
Store in an airtight container for up to 3 days.