Print
Sesame Chocolate Truffle Recipe

Chocolate-Sesame Truffles

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

Course Dessert
Cuisine French
Keyword chocolate, unique truffle recipe
Prep Time 10 minutes
Cook Time 5 minutes
Refrigeration 6 hours
Total Time 6 hours 15 minutes
Servings 15
Calories 327 kcal
Author Valentina K. Wein

Ingredients

Instructions

  1. Place the 8-ounces of semisweet chocolate in a medium-sized mixing bowl. Set aside.

  2. 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.

  3. 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.)
  4. 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.
  5. Cover two baking sheets with parchment paper and, in a double boiler or microwave, melt the 14-ounces of bittersweet chocolate.
  6. 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.)

  7. 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.

Recipe 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.