DARK CHOCOLATE TAHINI TRUFFLES RECIPE
When I was thinking of ideas for Mother’s Day, I wondered, what would I love to get? And my answer was immediate - a homemade treat with lots of dark chocolate.
These intensely chocolatey and slightly nutty truffles are not only super delicious but also easy to make with only a handful of ingredients. The savoury, nutty and slightly bitter tahini (a paste made from ground toasted sesame seeds) pairs perfectly with the intense and sweet flavours of dark chocolate and a little bit of sea salt enhances the flavours even more.
Using tahini and coconut cream in this recipe not only makes these truffles irresistibly creamy and indulgent but also an extra nutritious treat. Tahini is rich in calcium, magnesium, iron and healthy fats and coconut cream contains potassium, vitamins and antioxidants.
Get creative and roll your chocolate tahini truffles in different coatings. Besides cocoa powder, you could roll them in icing sugar for more sweetness, some toasted sesame seeds, shredded coconut or other finely chopped nuts like pistachios, pecans, walnuts or hazelnuts.
Make these rich and buttery chocolate truffles for your chocolate loving Mom as a gift for Mother’s Day or as a special extra dark chocolatey treat for your loved ones! I promise you the mix of chocolate and tahini is delightful and magical.
TIPS TO MAKE THE PERFECT
DARK CHOCOLATE TAHINI TRUFFLES
Use a kitchen scale if you can, to weigh your ingredients rather than measuring them in cups. This will ensure accurate ingredients and will result in a great dessert.
Use a high quality dark or semi- sweet chocolate bar for this recipe. I like to use a chocolate bar with 70% cacao content, but if you like it a little sweeter go with a semi-sweet one.
Stir your tahini to incorporate all the oils into the paste before measuring it.
Keep your chocolate tahini truffles in the fridge and let them warm up a bit before you enjoy them.
INGREDIENTS
Chocolate - choose a dark or semi-sweet chocolate bar that has at least a 65% cacao content.
Coconut cream - you can either buy canned coconut cream or refrigerate coconut milk to separate the liquid milk from the solid cream on top.
Tahini - use hulled, also called light or white tahini which uses sesame seeds with the outer hull removed to create a lighter, creamier and milder texture.
Salt - I love using fine Celtic Sea salt for the mixture of these truffles, but you can use any fine sea or Himalayan salt.
Cinnamon - gives these truffles an extra warm and spicy note.
Cacao powder - use raw cacao powder for an intense, fruity and acidic flavour or Dutch-processed cacao for a smoother earthy and warm chocolatey flavour.
The full ingredient list with exact measurements can be found in the recipe card below.
TOOLS YOU WILL NEED
cutting board
big kitchen knife
medium sized heat-proof bowl
saucepan
spatula or wooden spoon
small truffle liners or parchment paper
kitchen scale
INSTRUCTIONS STEP BY STEP
Shave your chocolate bar into fine shavings with a big kitchen knife and put into a medium sized heat-proof bowl.
Heat the coconut cream in a saucepan over medium heat, stirring constantly until it just simmers.
Pour the hot cream over your chocolate shavings and let sit for 3- 5 minutes until the chocolate is melted.
Stir with a spatula starting from the centre outward in small circles until smooth.
Add in tahini, cinnamon and salt and stir until nicely combined.
Cover and chill in the fridge for 1-2 hours until the ganache is firmed up.
Sift your cacao powder through a fine mesh sifter into a shallow bowl or plate.
Scoop a small amount of the mixture with a spoon or scooper and roll it into small balls with your hands. Cold hands or thin gloves can be helpful in stopping the ganache from melting.
Coat your truffles in the cocoa powder until covered completely.
Tip: You can also use icing sugar if you like it sweeter, shredded coconut or other finely chopped nuts to coat your truffles!
Place your finished truffles on some parchment paper or in small truffle liners and chill in the fridge fore 15-20 minutes before serving.
DARK CHOCOLATE TAHINI TRUFFLES RECIPE
by Julia
These intensely chocolatey and creamy truffles are super delicious and easy to make with only a handful of ingredients. The savoury, nutty tahini pairs perfectly with the sweet flavours of dark chocolate. Make these rich and indulgent truffles as a perfect gift for Mother’s, Father’s or Valentine’s Day.
PREP : 15 minutes CHILL : 60-120 minutes SHAPE : 15 minutes
YIELD : 25 truffles
INGREDIENTS
for the truffles
175 g dark or semi-sweet chocolate (65-70%)
125 ml coconut cream, canned
50 g tahini
¼ tsp sea salt
½ tsp ground cinnamon
for the coating
5-8 tbsps cacao powder
24-30 small paper truffle liners (optional)
INSTRUCTIONS
Shave your chocolate bar into fine shavings with a big kitchen knife and put into a medium sized heat-proof bowl.
Heat the coconut cream in a saucepan over medium heat, stirring constantly until it just simmers.
Pour the hot cream over your chocolate shavings and let sit for 3- 5 minutes until the chocolate is melted.
Stir with a spatula starting from the centre outward in small circles until smooth.
Add in tahini, cinnamon and salt and stir until nicely combined.
Cover and chill in the fridge for 1-2 hours until the ganache is firmed up.
Sift your cacao powder through a fine mesh sifter into a shallow bowl or plate.
Scoop a small amount of the mixture with a spoon or scooper and roll it into small balls with your hands. Cold hands or thin gloves can be helpful in stopping the ganache from melting. I like to wash my hands with cold water after I rolled a couple of truffles.
Coat your truffles in the cocoa powder until covered completely.
Tip: You can also use icing sugar if you like it sweeter, shredded coconut or other finely chopped nuts to coat your truffles!
Place your finished truffles on some parchment paper or in small truffle liners and chill in the fridge fore 15-20 minutes before serving.