Ingredients

1/2 cup dried currants
8 ounces good-quality semisweet chocolate
1/4 cup tahini (sesame-seed paste)

Directions

Place currants in a small bowl with boiling water to cover. Let sit 5 minutes. Drain and pat dry with paper towels.

Coarsely chop chocolate. Stir tahini until smooth. Put chocolate and 3 tablespoons tahini in top of a double boiler or in a bowl over simmering water, making sure bowl does not touch water. Stir until chocolate is melted and tahini has been incorporated. When mixture is completely smooth, stir in currants.

Spray eighteen 1-inch candy paper liners with vegetable cooking spray. Spoon chocolate mixture into cup liners and let cool 5 minutes.

Decorate candies by dipping tip of a toothpick into the remaining tahini and swirling it into tops of candies. Chill until set. These will keep, covered and refrigerated, for 1 week. Makes 18.