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
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.
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.)
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.