Chocolate Sesame Truffles are rich, creamy and a tiny bit crunchy — all at once. And of course, they’re amazingly delicious!
My in-laws travel to Europe every year, and they bring back a variety of chocolate bars for me — and those chocolate bars bring me chocolate truffle recipe inspiration.
All of the chocolate bars get eaten (obviously!), but there’s usually one that’s especially unique and interesting.
That’s the one that becomes a new recipe in my mind. This year it was the chocolate sesame bar that grabbed my attention, and ultimately led me to create these delectable Chocolate Sesame Truffles.
If you’ve ever had chocolate marbled Halvah, you’ve likely enjoyed the taste of sesame and chocolate together — quite a delicious marriage, if you ask me.
So it only seemed natural to put those flavors into a truffle.
Let’s get to the truffles . . .
First, what is a classic chocolate truffle?
The classic chocolate truffles are typically quite simple and extremely rich and delicious. The inside is straight up Ganache, and the outside is straight up chocolate.
What are Chocolate Sesame Truffles?
Chocolate-Sesame Truffles are classic chocolate truffles, only with Tahini added to the Ganache, and toasted sesame seeds sprinkled on top. That’s it!
Like the chocolate-sesame bar I sampled, these truffles are smooth, delicious, and a tiny bit crunchy all at once.
As I said, I love unique chocolate truffle recipes, and this one is no exception. It’s one of my favorites, actually.
I hope you love this recipe as much as I do!
More unique chocolate truffle recipes:
- Spicy Mayan Chocolate Truffles
- Samoa Chocolate Coconut Truffles
- Lemon Pepper Chocolate Truffles
- Chocolate Peanut Butter Truffles
- Biscoff Chocolate Truffles
- Lavender Cream Chocolate Truffles
Chocolate Sesame Truffles are rich, creamy and a tiny bit crunchy -- all at once. And of course, they're amazingly delicious!
Makes about 2½ dozen / serving size: 2 truffles
Place the 8-ounces of semisweet chocolate in a medium-sized 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 4 minutes.
Then use a wooden spoon to blend the mixture. It will take a minute or so for it to come together, and when it does it will be a smooth, thick consistency. (This mixture is called Ganache.)
Use a whisk to gently mix in the Homemade Tahini. 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 two baking sheets with parchment paper and, in a double boiler or microwave, melt the 14-ounces of bittersweet chocolate.
Remove the now firm ganache-Tahini mixture from the refrigerator and use a 1¼-inch cookie scoop to shape about 2½ dozen truffles, placing them on one of the parchment-covered baking sheets as you go. (If this takes a while and the truffles seem like they are getting warm, place them in the refrigerator for at least 15 minutes before moving on -- or even the freezer.)
Use a fork to carefully dip the truffles -- one at a time -- into the melted chocolate to coat them evenly. Place them on the other parchment-covered baking sheet as you go. Use a small knife to help you remove the coated truffle from the fork. Sprinkle them with a few sesame seeds while they're still wet. The truffles will set at room temperature.
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.
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.