Chocolate-Tahini Timbales

Dec 9, 2013

Chocolate Tahini Timbales by Joseph ShuldinerThank 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.

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

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.

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