Chocolate Halva Truffles Recipe

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

5 from 1 vote

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

Prep Time10

Cook Time5

Refrigeration6

Total Time6 15

Course: Dessert

Cuisine: French

Keyword: unique truffle recipe, chocolate

Servings:

Calories: 234kcal

Author: Valentina K. Wein

Equipment

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

US Customary - Metric

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.

Nutritional information is only an estimate.

Nutrition