Add 3/4 cup chopped dark chocolate to a pot on the stove set to low heat.

Cook, stirring constantly, until the chocolate has melted, then immediately remove the pot from the heat.

Add the tahini to the pot of melted chocolate, then mix well.

Transfer the chocolate tahini mixture to a small bowl.

Refrigerate the bowl of chocolate tahini mixture for 30 minutes.

Mix well, then continue to refrigerate the chocolate tahini mixture for an additional 10 minutes or until it is solid enough to hold its shape.

Use your hands to shape the chocolate tahini mixture into 12 evenly sized balls (approximately 2 teaspoons of mixture per ball). I recommend wearing kitchen gloves to make this easy and mess free.

Place the tahini chocolate balls on a sheet pan or plate lined with parchment paper or a silicone baking mat.

Add the remaining 3/4 cup of chopped dark chocolate to a pot on the stove set to low heat.

Cook, stirring constantly, until the chocolate has melted, then immediately remove the pot from the heat.

Transfer the melted chocolate to a small bowl.

Add one of the tahini chocolate balls to the bowl of melted dark chocolate, then gently stir to coat it completely.

Use a fork to lift the tahini chocolate ball out of the melted dark chocolate, allowing any excess chocolate to drip back into the bowl, then placed it on the sheet pan or plate lined with parchment paper or a silicone baking mat.

Immediately add a small sprinkle of sesame seeds, if desired.

Repeat steps 12-14 with the rest of the tahini chocolate balls.

Place the plate of tahini chocolate balls in the fridge for at least one hour before serving.