Chestnut Chocolate Pots

Name: Tahini Brown Butter Crispy Rice Treats
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 16 treats
Cuisine: American
Ingredients: 6 cups crisp rice cereal; 10 oz marshmallows; 5 tbsp butter; 0.333 cup tahini; 0.5 tsp flaky salt

Chef

Method

1
Finely chop the dark chocolate and place it in a heatproof bowl.
3 min
2
Heat 1/2 cup heavy cream in a small saucepan over medium heat until steaming but not boiling, about 3 minutes.
3 minMedium heat
3
Pour the hot cream over the chocolate and let stand for 2 minutes, then stir until smooth.
3 min
4
Blend the chestnut puree, melted chocolate mixture, vanilla, maple syrup, and salt until completely smooth.
3 min
5
Whip the remaining 1/2 cup heavy cream to soft peaks, then fold it into the chestnut mixture in two additions.
5 min
6
Divide the mixture among six small glasses or ramekins, cover, and chill until set, at least 2 hours.
2hRefrigerated
7
Serve the chilled pots cold.
1 min

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16 treatsAmerican

Tahini Brown Butter Crispy Rice Treats

Cook

0

Chef

Method

1
Line an 8-inch square pan with parchment, leaving overhang on two sides.
2 min
2
Melt the butter in a large pot over medium heat. Continue cooking, stirring often, until the milk solids turn golden brown and smell nutty, 3 to 4 minutes.
4 minMedium heat
3
Lower the heat. Add the marshmallows and tahini, then stir until smooth and fully melted, about 2 minutes.
2 minLow heat
4
Remove the pot from the heat. Fold in the cereal until evenly coated.
1 min
5
Transfer the mixture to the lined pan and press it into an even layer with lightly buttered hands or parchment.
2 min
6
Sprinkle with flaky salt and cool at room temperature until firm, about 30 minutes. Lift out using the parchment and cut into 16 squares.
30 minRoom temperature