Chocolate, Pistachio, and Tahini Truffles
4.2
(26)
The perfect party treat, these two-bite truffles can easily be made ahead of time and are a wonderful accompaniment to a glass of bubbly. In this version, tahini (ground sesame paste) replaces the traditional heavy cream for a nuttier flavor.
Truffles can be rolled in a variety of toppings, such as cocoa powder, powdered sugar, chopped candy, or spices.
Recipe information
Total Time
1 hour, 30 minutes
Yield
Makes 26 truffles
Ingredients
Preparation
Step 1
Heat tahini, chocolate, honey, salt, cinnamon, and orange zest in a medium heatproof bowl set over a medium saucepan of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or microwave in short bursts, stirring in between bursts, until melted and smooth.
Step 2
Carefully pour tahini mixture into a glass or metal tall-sided baking pan (an 8x8" pan works well). Chill until truffle base is firm, 60–70 minutes.
Step 3
Meanwhile, finely chop pistachios by hand or with a food processor. Mix pistachios and sesame seeds in a medium bowl.
Step 4
Line a rimmed baking sheet with parchment or wax paper. Scoop tahini mixture by the tablespoonful and quickly roll into 1" balls between the palms of your hands. Toss in pistachio-sesame mixture until coated. Using a spoon, gently transfer to prepared sheet.
Do Ahead
Step 5
Truffles can be made 5 days ahead; cover and chill. Let sit at room temperature 15 minutes before serving.
Recipe notes
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