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Chocolate-Tahini Timbales

Dec 9, 2013

Chocolate Tahini Timbales 300x218 Chocolate Tahini Timbales vegan recipes timbale recipe of the week pure vegan Mangiamo local food authors local authors Joseph Shuldiner Institute of Domestic Technology cookbooks chocolate tahini timbales  photoThank you to Joseph Shuldiner of the Institute of Domestic Technology and author of Pure Vegan: 70 Recipes for Beautiful Meals and Clean Living for sharing his recipe with us.

Makes 2 dozen

Überchef Thomas Keller, who popularized these little chocolate morsels, calls them “Bouchons,” which is French for “corks.” This variation involves using a velvety sesame paste, or tahini, in place of the butter. The batter is then baked in timbale or baba molds. Have enough 2-3-ounce, non-stick silicone timbale Fleximolds on hand to make 24 Bouchons at a time. They’re less than 2-inches tall, which somehow makes them disappear “mysteriously.” Serve them with a dusting of powdered sugar.

Ingredients:
4 ounces semisweet baking chocolate
½ cup soymilk
⅔ cup Kahlúa, or other coffee flavored liqueur
½ cup tahini
1 teaspoon vanilla extract
½ cup all-purpose flour
1 cup powdered sugar, plus more for dusting
1½ teaspoon baking powder
⅓ cup cocoa powder
½ teaspoon salt

Directions:
Preheat the oven to 350°.
 Coarsely chop the chocolate and place in a medium heatproof bowl. In a small saucepan, heat the soymilk over medium heat until it begins to emit steam, just under a boil. Pour soymilk over the chopped chocolate in the bowl and add the Kahlúa, tahini, and vanilla. Allow mixture to stand for 1 minute. Gently whisk until smooth and chocolate has melted.

Sift the flour, powdered sugar, baking powder, cocoa, and salt together into a large bowl. Add the melted chocolate and mix until combined.

Put the timbale molds on a baking sheet. Place the batter in a pastry bag without a tip, or a plastic zippered freezer bag with one corner snipped off, and fill each mold about two-thirds full. Place in the oven and bake until the tops are firm and when a wooden skewer or toothpick is inserted, the inside is still slightly soft, about 15-20 minutes. Transfer to a wire rack and allow to cool 5 minutes. Invert the timbales and let them cool upside down in the molds completely, about 15 minutes. Lift off the molds and dust them with powdered sugar.

Editor’s Note: Joseph Shuldiner will be signing copies of Pure Vegan and sharing tasty treats Friday, December 13th, at Webster’s Pharmacy. Learn more here.

Pure Vegan Cover sm 300x368 Chocolate Tahini Timbales vegan recipes timbale recipe of the week pure vegan Mangiamo local food authors local authors Joseph Shuldiner Institute of Domestic Technology cookbooks chocolate tahini timbales  photo




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