Recipe: Mideast twist jazzes up chocolate dessert
Associated PressChocolates may be the easy route for a last-minute Valentine’s Day, but there’s still time to pull off a quick homemade chocolate dessert. Whisking in a couple tablespoons each of butter and tahini at the end gives the pudding a lustrous sheen and nutty sesame notes. Creamy Chocolate Pudding with Whipped Sesame Topping Start to finish: 25 minutes Servings: 4 ¼ cup plus 1½ teaspoons white sugar, divided 3 tablespoons Dutch-processed cocoa 5 teaspoons cornstarch ½ teaspoon kosher salt 2 cups half-and-half, divided 2 large egg yolks 3 ounces semisweet chocolate, chopped 2 tablespoons salted butter, cut into 4 pieces ½ cup heavy cream 2 tablespoons plus 2 teaspoons tahini, plus more to serve Cocoa nibs or toasted black or white sesame seeds, to serve In a medium saucepan, whisk the ¼ cup sugar, cocoa, cornstarch and salt, breaking up any large clumps of cocoa; it’s fine if some small lumps remain. Off heat, whisk in the chocolate until smooth, then whisk in the butter and 2 tablespoons tahini.
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