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    Home » Desserts » Chocolate » Chocolate Halva Truffles (Chocolate & Sesame)

    Chocolate Halva Truffles (Chocolate & Sesame)

    Dec 16, 2022 · by Valentina · 14 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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!Several sesame seed coated chocolate truffles in white paper cups.

    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!

    What is Halva?

    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.

    Several Chocolate Halva Truffles in white paper cups with one sliced in half.

    The Ingredients


    (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.)

    Recipe Tips


    • 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.

    Substitutions


    • 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.
    Close up of a sesame seed coated chocolate truffle in white paper cup.

    Serving Suggestions


    • 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


    • Spicy Mayan Chocolate Truffles
    • Samoa Chocolate Coconut Truffles
    • Earl Grey-Lavender Chocolate Truffles

    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.
    Several sesame seed coated chocolate truffles on a parchment-lined baking sheet.

    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.Mixture of chocolate ganache and sesame paste in a glass bowl.

    - Once it's fully incorporated, cover the bowl tightly with plastic wrap and refrigerate for at least 6 hours, and ideally overnight.Glass bowl full with chocolate ganache covered tightly with plastic wrap.

    - 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.Firm ganache in a glass bowl with a small cookie scoop to make 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.Two chocolate truffles on a bed of toasted sesame seeds, one coated and one not.

    (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!

    Close up of a sesame seed coated chocolate truffle in white paper cup.

    Chocolate Halva Truffles Recipe

    Valentina K. Wein
    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!
    Makes about 2½ dozen / serving size: 2 truffles
    5 from 1 vote
    Print
    Prep Time 10 mins
    Cook Time 5 mins
    Refrigeration 6 hrs
    Total Time 6 hrs 15 mins
    Course Dessert
    Cuisine French
    Servings 15
    Calories 228 kcal

    Equipment

    • cookie scoop
    • parchment paper
    • sheet pan
    • mini truffle cups

    Ingredients
     
     

    • 8 ounces semisweet chocolate, finely chopped
    • 8 ounces heavy cream
    • ⅓ cup Sesame Paste (click here for the recipe)*
    • 1 cup toasted sesame seeds*
    • 2 tablespoons granulated sugar

    Instructions
     

    • 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.

    Notes

    * You can of course use store-bought Tahini if you'd like. If you do, be sure to drain off any excess oil before adding it to the recipe.
    * If your sesame seeds are not already toasted, add them to a large skillet and place it over low-medium heat. They will begin to turn golden within a couple of minutes. Move the pan around often, and once they are all golden, look a bit oily, and are aromatic, immediately remove them from the heat. (Be careful as they can go from golden to black quickly!) Let them cool completely before rolling the truffles in them.
    Calorie count is only an estimate.
    Keywords unique truffle recipe, chocolate
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


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    Reader Interactions

    Comments

    1. Roz | La Bella Vita Cucina

      December 16, 2022 at 2:36 pm

      Valentina,
      Although I have never had halva, these truffles must be incredible. . . just from the photos alone! I bet they are fun to make too! Grazie for teaching me something new!
      Happy Holidays

      Reply
      • valentina

        December 28, 2022 at 10:52 am

        And Grazie to you, Roz. 🙂 Happy New Year! ~Valentina

        Reply
    2. Eha

      December 16, 2022 at 6:43 pm

      *huge laugh^ When one is born in a tiny European country like Estonia one either sinks or swims ! Well, I could speak three of the four 'local' languages by age four (nope, kids do not mix them up !!!) and could recite pretty fluently who was responsible for gravlax and beef stroganoff and Eisbein and Wiener Schnitzel and halva etc et al - even knew where to get such in Tallinn-town !!! Am old enough to be very careful with sugary treats these days but love the look of your balls . . . hmm, might just make them for my Christmas treat . . .

      Reply
      • valentina

        December 28, 2022 at 10:55 am

        Hi Eha. Wow, 3 languages by age 4. No better time to learn than in childhood. So great! I hope you enjoy these truffles. I try to be careful with sweet treats, too -- but I don't usually succeed. Ha! Merry Christmas and Happy New Year! 🙂 ~Valentina

        Reply
    3. Jeff the Chef @ Make It Like a Man!

      December 17, 2022 at 5:28 pm

      I love these truffles, Valentina! They're completely unfamiliar to me, which makes them all the more interesting. I love sesame, so I've no doubt I'd love them.

      Reply
      • valentina

        December 28, 2022 at 10:56 am

        Thanks, Jeff. I love making the unfamiliar and I hope you do too. I think you'll love the combination of the chocolate with the sesame. Cheers! Happy New Year! 🙂 ~Valentina

        Reply
    4. monika

      December 19, 2022 at 1:34 pm

      Can we sub in TAHINI for the ⅓ cup Sesame Paste?

      Reply
      • valentina

        December 19, 2022 at 10:38 pm

        Hi Monika, Yes you can. Just be sure it's one that's not too thin and drain off any excess oil. Enjoy! 🙂 ~Valentina

        Reply
    5. 2pots2cook

      December 20, 2022 at 5:17 am

      Perfect! No peanut butter but tahini instead! Amazing!

      Reply
      • valentina

        December 28, 2022 at 10:57 am

        Yes! Thank you, Davorka. Happy New Year! 🙂 ~Valentina

        Reply
    6. David Scott Allen

      December 21, 2022 at 1:29 pm

      This does remind me of the first time I had marbled halva when I was in college. I really liked it, but I somehow imagine that your truffles are far more interesting! I will have to try making your homemade tahini, as well. Each brand varies so much…

      Reply
      • valentina

        December 28, 2022 at 10:57 am

        Thanks, David and enjoy! Hope it's been a lovely holiday season. Happy New Year my friend. 🙂 ~Valentina

        Reply
    7. Karen (Back Road Journal)

      December 25, 2022 at 12:30 pm

      I haven't made truffles since we moved to Florida. These sound different and delicious.

      Reply
      • valentina

        December 28, 2022 at 10:58 am

        I hope you love them, Karen. Thanks! Happy New Year! 🙂 ~Valentina

        Reply

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