Sesame seeds, when lightly toasted, complement chocolate incredibly well and add an amazing light, open texture to it. The addition of tahini (roasted sesame paste) intensifies the complexities and flavors in the finished chocolate. This is a fantastic after-dinner chocolate, and also goes exceptionally well with Moroccan, Egyptian and Algerian dishes.
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.
Photo: Anders Schønnemann