Honey and Tahini Ganache with Toasted Sesame Seeds

In a saucepan, bring a scant 3/4 cup water and the honey to a simmer. Add the tahini and simmer for 2 minutes. Pour the hot liquid onto the chocolate in a bowl and whisk well until smooth. Allow to cool before refrigerating for at least 2 hours to fully set the ganache.

Lightly toast the sesame seeds in a dry frying pan until golden but not popping open. Leave to cool.

Take the ganache out of the fridge and, using a teaspoon, scoop out uneven quenelles and immediately roll them through the toasted sesame seeds.

Serve at room temperature and eat within 3 days.