Chocolate Halva Truffles are rich, creamy and a tiny bit crunchy. They're the perfect bite of sweetness after any meal or a delightful decadent snack -- anytime!
I know you've tasted chocolate, but have you ever tasted Halva? And if so, have you ever had the two together, in one bite?
Usually called Chocolate Marbled Halva, the combination is amazing!
Halva (also Helva or Halvah), is a traditional Middle Eastern sweet candy made from sesame paste. Recipes for halva vary from region-to-region, but sesame paste (tahini) is always the main ingredient.
My Chocolate Halva Truffles are not made from an authentic Halva recipe, though the taste is very reminiscent of it, much like my Toasted Sesame Chocolate Chip Cookies.
(I often suggest brands I love and use — these are only suggestions and this is not a sponsored post.)
- semisweet chocolate - The semisweet chocolate is used to make the filling, which is a Ganache of sorts. My favorite is Sharffen Berger.
- heavy cream
- tahini (sesame paste) - Ideally, you'll use my super easy recipe for Homemade Sesame Paste. Otherwise, substitutions are below.
- toasted sesame seeds - These add a delicious and delicate crunch.
- granulated sugar
(See recipe card below for quantities.)
- In my years of truffle-making experience, I've learned that patience is an absolute must.
- In making the Ganache, when you're mixing the hot cream into the chocolate, it will take a couple of minutes of stirring before it's smooth. Just when you think it might not come together, it will.
- Do not scoop the truffles into balls until the Ganache is totally cold and set from hours of refrigeration.
- If you're not using pre-toasted sesame seeds, be sure to toast them before coating the truffles. The heat brings the oils to the surface which gives them a much deeper flavor.
- To save time, you can use chocolate chips instead of finely chopping the chocolate.
- Often truffles come out of the cookie scoop with a flat bottom. For a rounder truffle, refrigerate them after scooping, make sure they're solid and then roll them between your palms.
- While I love my homemade sesame paste (recipe linked above), you can also purchase it. Soom is my favorite and I also like this one. Note that various brands will vary in texture, so the texture of your truffles will as well. Be sure to drain off any excess oil before adding it to the recipe.
- For slightly less sweet truffles, substitute the semisweet chocolate with bittersweet.
- Chocolate Halva Truffles are the perfect bite of sweetness after any meal.
- I like to serve them on a platter, in mini truffle paper cups, and just pass them around.
- They're ideal for an hors d'oeuvre party, where you might be serving all finger foods.
- And if you're at all like me, you'll love one or two with an afternoon coffee or tea.
More Unique Chocolate Truffle Recipes
Making Them Ahead and Storage
- Room temperature. Once made, Chocolate Halva Truffles should be kept in an airtight container, in a cool dark place. They will keep for about 5 days this way.
- Refrigerator. The truffles can also be refrigerated in an airtight container for at least 2 weeks. They'll be best if you set them out at room temperature for about an hour before serving/eating them.
- Freezer. Chocolate truffles can be frozen in a freezer-safe, airtight container for up to 3 months. Thaw them in the refrigerator the night before you want to serve/eat them, and then set them out at room temperature for an hour or so.
- However you store them, it's a good idea to layer them with parchment or wax paper.
How to Make Them
- Place the finely chopped chocolate in a small mixing bowl. Set aside.
- In a small saucepan, heat the cream until tiny bubbles appear along the edges. It should be very hot, but not boiling. Pour the hot cream over the 8-ounces of chocolate, let it sit for a few minutes, and then gently stir to combine. (This could take a couple minutes.)
- Now use a whisk to gently mix in the sesame paste.
- Once it's fully incorporated, cover the bowl tightly with plastic wrap and refrigerate for at least 6 hours, and ideally overnight.
- Cover a baking sheet with parchment paper.
- Remove the chocolate-sesame paste mixture from the refrigerator and use a 1¼ inch cookie scoop to shape about 2½ dozen truffles, placing them on the parchment-lined baking sheet as you go.
- Add the toasted sesame seeds and sugar to a shallow bowl, mix and shake a bit to spread them evenly. Now roll the truffles gently into the seeds, coating them on all sides.
(More detailed instructions are in the recipe card below.)
I hope you love these Chocolate Halva Truffles as much as my family and I do!
Chocolate Halva Truffles Recipe
- Make Ganache. Place the finely chopped chocolate in a small mixing bowl. Set aside.In a small saucepan, scald the cream. Tiny bubbles will appear on the edges of the pan, and it should be very hot, but not boiling. Pour the hot cream over the chocolate, and let it sit for about couple minutes. Then mix until it's completely smooth and blended. (It could take a couple of minutes.) This is called Ganache.
- Add the sesame paste. Use a whisk to gently mix in the sesame paste. Once it's fully incorporated, cover the bowl tightly with plastic wrap and place it in the refrigerator for at least 6 hours, and ideally overnight.
- Cover a baking sheet with parchment paper.
- Shape the truffles. Remove the now firm Ganache mixture from the refrigerator and use a 1¼ inch cookie scoop to shape about 2½ dozen truffles, placing them on the parchment-covered baking sheet as you go.
- Roll the truffles. Add the toasted sesame seeds and sugar to a shallow bowl, mix and shake a bit to spread them evenly. Now roll the truffles gently into the seeds, coating them on all sides.
- Serve. It's best to place each one in a mini truffle paper cup (see equipment list above). This makes them easy and neat to pick up.
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