Chop chocolate if necessary and melt in microwave dish 10-20 seconds at a time until melted and set aside.
Heat cream, syrup, coffee and orange zest to just under a boil and let set for 5 minutes.
Strain mixture through a fine sieve.
Whisk mixture into the melted chocolate.
Once it has come to room temp, whisk in the tahini (sesame butter) until the mixture turns completely smooth and glossy.
Add salt and orange or rose water.
Transfer to container, place plastic wrap directly on the top of the mixture and let set overnight before scooping and assembling.
After mixture has cooled overnight, place dough on a lightly floured work surface and using as little flour as possible roll to 1/8-inch thick.
Cut the dough into 12 squares.
Working with three squares at a time, keeping the rest in the refrigerator, fill the center of each square with about 2-ounces or 1/2 golf ball sized of chocolate mixture.
Brush the beaten egg along two sides of the pastry, fold the pastry over so the edges meet, then crimp the edges with a fork. Return the pies to the refrigerator to chill for thirty minutes before frying.
Fry at 375 degrees until very golden brown, making sure to toss the pies around in the oil to fry evenly.
Drain and dust with powdered sugar before serving. Makes 24 fried pies
Recipe and image used with permission and courtesy of Wusthof. All rights reserved. Recipe by Katherine Clapner, Chef and Owner of Dude, Sweet Chocolate, Dallas, Texas.