Shared by Rachel Simons
Shared by Rachel Simons
Chocolate Tahini Truffles
Yield: 15 trufflesTime: 10 min + 1 H inactive
Chocolate Tahini Truffles
Yield: 15 trufflesTime: 10 min + 1 H inactiveFamily Journey
SydneyLondon and Hong Kong
New York City
These chocolate tahini truffles take just 10 minutes to make — but they will need an hour in the freezer to firm up, so be sure to make the recipe before dinner.
This recipe was shared by Rachel Simons. Read more about her family in "A Schnitzel Recipe That’s Traveled to Hong Kong, London, New York, and Beyond" and try her recipes for schnitzel with cherries, crispy smashed potatoes, and fennel and herb salad.
Ingredients
- 1 cup tahini paste
- 16 ounces 70% dark chocolate, roughly chopped
- ¼ cup unsweetened cocoa powder
Preparation
Step 1
Line a 9 x 5 inch deep baking dish with parchment paper.
Step 2
Melt the chocolate over a double boiler or in a microwave. Pour the tahini into the melted chocolate and stir well to combine. Pour the mixture into the bottom of the parchment paper-lined baking dish. Transfer to a freezer and freeze for at least 1 hour.
Step 3
Flip the baking dish upside down and tap the dish to release the chocolate from the dish. Discard the parchment paper. Cut the chocolate into 2 inch x 1 inch rectangles and dip each truffle into the cocoa powder to coat evenly.
Step 4
Serve the truffles immediately.
Make Ahead: Store the coated truffles in an airtight container in the freezer for up to 1 month.
