Tahini Truffles

These tahini truffles have a luscious texture and a delightfully unique flavor. The combination of tahini and dark chocolate creates an unexpectedly delicious flavor profile. These treats make great homemade gifts for any occasion.

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Ingredients and substitutions

I like to use chopped dark chocolate when making these truffles, but you can use any type of chocolate you prefer. Chocolate chips are a good option if you’d like to skip the step of chopping the chocolate.

Tahini, a paste made from ground sesame seeds, adds a luscious texture and a delicious, earthy flavor to these truffles. Most grocery stores carry tahini these days, but if you have trouble finding it, it can easily be ordered online.

I like to top these truffles with a sprinkle of sesame seeds. It adds visual appeal, which is nice, especially if you’re giving these as gifts.

How to make them

Start by adding 3/4 cup chopped dark chocolate to a pot on the stove set to low heat. Cook, stirring, constantly, until the chocolate has melted, then immediately remove the pot from the heat.

Add the tahini to the pot of melted chocolate, then mix well. Transfer the chocolate tahini mixture to a small bowl.

Refrigerate the bowl of chocolate tahini mixture for 30 minutes. Mix well, then continue to refrigerate the chocolate tahini mixture for an additional 10 minutes or until it is solid enough to hold its shape.

Use your hands to shape the chocolate tahini mixture into 12 evenly sized balls (approximately 2 teaspoons of mixture per ball). I recommend wearing kitchen gloves to make this easy and mess free. Place the tahini chocolate balls on a sheet pan or plate lined with parchment paper or a silicone baking mat.

Add the remaining 3/4 cup of chopped dark chocolate to a pot on the stove set to low heat. Cook, stirring constantly, until the chocolate has melted, then immediately remove the pot from the heat.

Transfer the melted chocolate to a small bowl. Add one of the tahini chocolate balls to the bowl of melted dark chocolate, then gently stir to coat it completely. Use a fork to lift the tahini chocolate ball out of the melted dark chocolate, allowing any excess chocolate to drip back into the bowl, then placed it on the sheet pan or plate lined with parchment paper or a silicone baking mat.

Immediately add a small sprinkle of sesame seeds, if desired.

Repeat this process with the rest of the tahini chocolate balls. Place the plate of truffles in the fridge for at least one hour before serving.

Storage

Store these truffles in an airtight container in the fridge for up to a week.

5 from 1 vote

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Tahini Truffles

These tahini truffles have a luscious texture and a delightfully unique flavor. The combination of tahini and dark chocolate create a surprisingly delicious flavor profile.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 3 minutes minutes

Chilling time 1 hour hour 40 minutes minutes

Total Time 1 hour hour 58 minutes minutes

Servings 12

Calories 170.3kcal

Author Jennifer Bell

Equipment

• Parchment paper or silicone baking mat

Ingredients

• 1 1/2 cups chopped dark chocolate, divided (or substitute chocolate chips)
• 1/3 cup tahini
• Optional topping: sesame seeds

Instructions

• Add 3/4 cup chopped dark chocolate to a pot on the stove set to low heat.
• Cook, stirring constantly, until the chocolate has melted, then immediately remove the pot from the heat.
• Add the tahini to the pot of melted chocolate, then mix well.
• Transfer the chocolate tahini mixture to a small bowl.
• Refrigerate the bowl of chocolate tahini mixture for 30 minutes.
• Mix well, then continue to refrigerate the chocolate tahini mixture for an additional 10 minutes or until it is solid enough to hold its shape.
• Use your hands to shape the chocolate tahini mixture into 12 evenly sized balls (approximately 2 teaspoons of mixture per ball). I recommend wearing kitchen gloves to make this easy and mess free.
• Place the tahini chocolate balls on a sheet pan or plate lined with parchment paper or a silicone baking mat.
• Add the remaining 3/4 cup of chopped dark chocolate to a pot on the stove set to low heat.
• Cook, stirring constantly, until the chocolate has melted, then immediately remove the pot from the heat.
• Transfer the melted chocolate to a small bowl.
• Add one of the tahini chocolate balls to the bowl of melted dark chocolate, then gently stir to coat it completely.
• Use a fork to lift the tahini chocolate ball out of the melted dark chocolate, allowing any excess chocolate to drip back into the bowl, then placed it on the sheet pan or plate lined with parchment paper or a silicone baking mat.
• Immediately add a small sprinkle of sesame seeds, if desired.
• Repeat steps 12-14 with the rest of the tahini chocolate balls.
• Place the plate of tahini chocolate balls in the fridge for at least one hour before serving.

Notes

• Store these truffles in an airtight container in the fridge for up to a week.

Nutrition

Serving: 1Truffle | Calories: 170.3kcal | Carbohydrates: 11.5g | Protein: 2.9g | Fat: 12.9g | Saturated Fat: 5.9g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 4.1g | Cholesterol: 0.7mg | Sodium: 6.7mg | Potassium: 187mg | Fiber: 2.7g | Sugar: 5.2g | Vitamin A: 13IU | Vitamin C: 0.3mg | Calcium: 25.4mg | Iron: 2.9mg