This chocolate sesame butter is quite possibly my new favorite sweet condiment. While it may sound like an odd couple at first, sesame and chocolate go together like Bert and Ernie. As the name implies it’s a bit like Nutella in that it’s sweet, spreadable and chocolatey, but the flavor is far nuttier with a primal earthy taste that’s truly addicting.
Luckily, sesame is loaded with minerals, vitamins, protein and fiber, making it a great way to start off your day. For those of you trying to limit your sugar intake, this works equally well with dark chocolate. Best of all, it’s damn near effortless to make. I’m talkin’ melt a few milk chocolate buttons and stir in a few other ingredients simple.
One thing that I’m sure some of you are going to ask is how long you can store this. Unfortunately it does not store well in the refrigerator because it sets hard like a ganache when chilled. While the obvious solution is to leave it at room temperature, this is also not a good idea because of the risk of Clostridium Botulinum that can grow in anaerobic conditions such as in a nut butter. The thing is this stuff is so tasty it’s unlikely you’ll have much in the way of leftovers, and because it’s so easy to make, you can just make more the next time you have a craving.
- 100 grams milk chocolate
- ⅓ cup tahini (well stirred)
- 1 tablespoon powdered sugar (to taste)
- 2 teaspoons unsweetened cocoa powder
- Melt the milk chocolate in a small bowl over a double boiler (bowl set over a pot of simmering water). Or you can use a microwave oven set to low wattage.
- Add the tahini to the melted chocolate and stir to combine.
- Add the powdered sugar and cocoa powder to the mixture and stir to combine.