I love interesting and unique truffle recipes, and these Chocolate-Sesame Truffles totally fit the bill. With the flavor of sesame, they’re rich and smooth, delicious and a tiny bit crunchy — all at once.
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If I’m creating a new chocolate truffle recipe, it’s typically this time of the year.
That’s because my in-laws travel to Europe during the summer, and in September 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. And it’s that one that becomes a new recipe in my mind. Remember when I made Lemon-Pepper Chocolate Truffles? Case in point.
This year it was the chocolate-sesame bar that grabbed my attention.
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.
What are Chocolate-Sesame Truffles
Well, before I can tell you about the Chocolate-Sesame Truffles, I have to tell you about classic chocolate truffles. 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.
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, these truffles are smooth, delicious, and a tiny bit crunchy all at once.
As I said, I love unique truffle recipes, and this is one of them. One of my favorites, actually.
I hope you love these as much as I do!
I love interesting and unique truffle recipes, and these Chocolate-Sesame Truffles totally fit the bill. They're rich and smooth, delicious and a tiny bit crunchy -- all at once.
Makes about 2½ dozen / serving size: 2 truffles
- 8 ounces semisweet chocolate, finely chopped
- 8 ounces heavy cream
- 1/3 cup Homemade Tahini (see notes)
- about 14 ounces bittersweet chocolate, finely chopped
- 1 tablespoon toasted sesame seeds for garnish
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Place the 8-ounces of semisweet chocolate in a medium-sized mixing bowl. Set aside.
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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.
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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.)
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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.
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Cover two baking sheets with parchment paper and, in a double boiler or microwave, melt the 14-ounces of bittersweet chocolate.
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Remove the now firm ganache-Tahini mixture from the refrigerator and use a 1 1/4-inch cookie scoop to shape about 2 1/2 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.)
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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.
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Kelly @ Tasting Page says
September 16, 2014 at 11:49 amSo beautiful and luscious! What a great dessert!
valentina says
September 17, 2014 at 1:44 pmThanks, Kelly!
Rachel (Rachel's Kitchen NZ) says
September 16, 2014 at 4:45 pmOh, I do love sesame and chocolate – have put this recipe away to try – thanks for sharing Valentina
valentina says
September 17, 2014 at 1:45 pmThanks, Rachel. Hope you try the recipe. 🙂
Lizthechef says
September 16, 2014 at 4:48 pmWorth saving calories for – very creative twist, the sesame seeds.
valentina says
September 17, 2014 at 1:46 pmThanks, Liz. Yes, save up and try it! 🙂
sippitysup says
September 16, 2014 at 5:48 pmYes this is so (geniusly) you. GREG
valentina says
September 17, 2014 at 1:46 pmThis might be my favorite comment ever! Thank you, Greg! xo
Cathy | She Paused 4 Thought says
September 16, 2014 at 6:42 pmOh my, I am not a big chocolate fan, but I am now considering being one. Those look divine.
valentina says
September 17, 2014 at 1:47 pmCathy, we’re going to have to work on your relationship with chocolate. 😉 xo
Christina says
September 16, 2014 at 10:41 pmYou must have miracle powers! Sometimes I find it hard to make truffles in wintertime if it’s too warm. For you to have made these perfect truffles during this heat is incredible! Do you happen to have a walk-in fridge? 😉 They look wonderful, Valentina! Nice work!
valentina says
September 17, 2014 at 1:47 pmI WISH I had a walk-in fridge. I’d probably be sleeping in it in this heat. We do crazy things for chocolate. 🙂
Adair @ Lentil Breakdown says
September 17, 2014 at 5:04 pmThese look heavenly! I’m a big halva (or halwa in Turkey) fan. Unfortunately the packaged ones in the States are full of fake ingredients. These are amazingly REAL!
valentina says
September 17, 2014 at 10:06 pmThanks, Adair. I’d love to try the real deal in Turkey. Lucky you. xo V
David says
September 21, 2014 at 2:14 pmVery cool flavor combination! Brava!
valentina says
September 24, 2014 at 9:53 pmThank you, David! 🙂