Sue Quinn’s chocolate and tahini spread

My version of chocolate spread contains tahini, a glorious paste made from ground sesame seeds. I love the savoury edge it imparts to chocolate.

Chocolate tahini spread
Yuki Sugiura

MAKES about 200ml
PREP 10 minutes

200g tahini
80g icing sugar, sifted
50g cocoa powder, sifted
1-4 tbsp sesame oil (not toasted), as needed

  1. Place the tahini, icing sugar and cocoa powder in a medium mixing bowl. Stir by hand or use electric beaters until everything is combined.
  2. Slowly beat in enough of the sesame oil to create the consistency of chocolate spread you prefer. Taste and add a little more tahini, sugar or cocoa as desired.
  3. The spread will keep well in a sealed jar for two weeks in the fridge.

NOTE This recipe works best with a new jar of tahini, because the stuff at the bottom of an opened, half-used one tends to be too thick to work well. Ideally, give a new jar a really good stir so the oil is mixed in and the tahini is lovely and runny.

Now buy the book!

Cocoa
Our recipes are from Cocoa: An Exploration of Chocolate, With Recipes by Sue Quinn, which is published by Quadrille, price £25. To order a copy for £22 until 28 February, go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £15.