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Wok eggs, fried rice and hot Dry Noodles.
This stovetop dessert pairs dark chocolate with the earthy, nutty notes of toasted sesame. Slightly warm, the pudding is creamy; chilled, it has the consistency of firm custard. We preferred Dutch-processed cocoa for its rich, dark color, but natural cocoa, which has a lighter hue, worked, too. For a little more chocolate intensity and slightly less sweetness, use bittersweet chocolate instead of semisweet.
Servings
Don’t forget to stir the tahini. The oil in tahini separates and must be mixed in before use.
cup plus 1½ teaspoons white sugar, divided
tablespoons Dutch-processed cocoa
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