Over a double boiler (or in the microwave in 30 second spurts), melt the chocolate chips over medium-low heat until completely melted. Bring the heat down to a low once fully melted to keep at a thin consistency for nice, evenly thin chocolate shell.

The easiest way to make these is to use silicone muffin cups as opposed to paper muffin cups (although the paper ones will work, just need some extra TLC to remove). Use about 1.5 tsp of melted chocolate to make the bottom of the cup. I use a back of a small spoon to gently push the chocolate up the sides of the muffin cups, about 1.5 cm high (about 1/2 an inch). Fill all 12 cups (I use a muffin baking sheet to hold all the cups) and then transfer to the freezer to set.

Make the filling by combining black sesame seed butter, icing sugar, ground toasted black sesame seeds, and vegan margarine. Mix well until fully combined. It will be mostly solid, perhaps a tiny bit runny at warmer room temperatures, but you can add extra sugar or ground black sesame if you want it to be a stiffer filling.

Top with the melted chocolate (about 1 tsp), and cover the filling well and make sure the chocolate meets the edges.

Garnish with either flakey sea salt (I used Maldon) and/or toasted black sesame seeds, then let set in the fridge.

Let set for 15 minutes in the fridge, then remove from the muffin cups (if using silicone), and store in an airtight container in the fridge. Enjoy!