Garnishes and Sauces

Black Sesame Cocoa Spread

Ingredients

• 1 cup (140 grams) black sesame seeds
• 1-2 tablespoons unsweetened cocoa powder
• Powdered sugar, to taste
• 2 or more tablespoons neutral-flavored oil

Directions

1. Toast the sesame seeds in a dry skillet over medium heat, stirring constantly, about 3-5 minutes. Black seeds will not turn golden, so go by smell and a faint popping sound. Pull them as soon as they are fragrant.
2. Let the toasted seeds cool completely.
3. Process the seeds in a food processor for 2-3 minutes, in short bursts of 1/4 to 1/2 minute, scraping down the sides as needed.
4. Once the seeds are broken down, add 1 tablespoon of cocoa powder and the powdered sugar. Add more cocoa if you want a stronger chocolate flavor.
5. Add 2 tablespoons of oil and process until smooth. Add more oil a little at a time if needed, since the cocoa absorbs some.
6. Store in an airtight container in the refrigerator, up to about one month.

Notes

• Based on the Tahini recipe.
• The flavor is very strong. A blend of half black and half white sesame seeds will tame it.
• Dutch-process cocoa is smoother and mellower; natural cocoa is more bitter.
• Use it as an accent: swirled into brownie batter or ice cream, spread on toast with honey, or in Tahini Cookies.