Chocolate Tahini Truffles Recipes

CHOCOLATE-TAHINI TRUFFLES

Chocolate-Tahini Truffles image

Provided by Brooks Headley

Yield Makes 20

Number Of Ingredients 6

Ingredients

3 ounces bittersweet chocolate, melted
1/2 cup tahini
2 tablespoons sugar
1 teaspoon kosher salt, plus more
1 teaspoon vegetable oil
1/4 cup black wild rice

Steps:

Place a parchment-lined baking sheet in the refrigerator to chill. Mix chocolate, tahini, sugar, and 1 teaspoon salt in a medium bowl with a rubber spatula; chill until firm, about 15 minutes.
Meanwhile, heat oil in a large skillet until smoking. Cook rice, stirring constantly. After about 1 minute it will start to puff and pop open, revealing the tan inside of the grain. Once all grain is popped, quickly transfer to paper towels; season with salt. Let cool (rice should be very toasty and crisp; if grains are chewy, start over).
Scoop chocolate mixture by the heaping teaspoonful and roll into balls. Place on chilled baking sheet. Chill 5 minutes, then roll in puffed rice to coat. Chill 10 minutes, then serve.
Do ahead: Truffles can be made 4 hours ahead; keep chilled. Let sit at room temperature 10 minutes before serving.

CHOCOLATE, PISTACHIO, AND TAHINI TRUFFLES

Chocolate, Pistachio, and Tahini Truffles image

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.

Provided by Katherine Sacks

Categories Dessert Chocolate Sesame Cinnamon Orange Pistachio New Year's Eve Cookies Wheat/Gluten-Free Dairy Free

Yield Makes 26 truffles

Number Of Ingredients 8

Ingredients

1 cup tahini
6 ounces bittersweet chocolate, chopped
1/4 cup plus 2 tablespoons honey
2 teaspoons kosher salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon finely grated orange zest
1 cup shelled roasted, salted pistachios
1/4 cup plus 2 tablespoons toasted white sesame seeds

Steps:

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.
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.
Meanwhile, finely chop pistachios by hand or with a food processor. Mix pistachios and sesame seeds in a medium bowl.
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
Truffles can be made 5 days ahead; cover and chill. Let sit at room temperature 15 minutes before serving.

CHOCOLATE TAHINI SPREAD

Chocolate Tahini Spread image

Want a virtuous alternative to chocolate hazelnut spread? Tahini-tella is made with dark chocolate and tahini and makes morning toast into a no-guilt treat! I love to spread this on sourdough toast, then top with sliced banana and a sprinkling of cinnamon and sesame seeds.

Provided by Diana Moutsopoulos

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 25m

Yield 12

Number Of Ingredients 5

Ingredients

2 ounces dark chocolate, chopped
¼ cup extra-virgin olive oil
⅔ cup tahini
3 ½ tablespoons honey
½ teaspoon ground cinnamon

Steps:

Place chocolate and olive oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and set aside.
Combine tahini, honey, and cinnamon in a bowl. Stir in melted chocolate mixture until smooth and well combined. Refrigerate spread until set and spreadable, about 15 minutes.

Nutrition Facts : Calories 164.6 calories, Carbohydrate 10.7 g, Cholesterol 0.2 mg, Fat 13.3 g, Fiber 1.6 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 15.7 mg, Sugar 7.3 g

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In a medium heatproof bowl set over a medium saucepan of barely simmering water, melt the chocolate, stirring occasionally, until completely smooth, 5 to 10 minutes. Alternatively, place the chocolate in a microwave-safe bowl and microwave on high power in 30-second intervals, stirring between each, until melted and smooth, about 90 seconds. (You may need an extra 10-second burst at the end to complete the melting process.)
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