Ingredients: |
Ingredients: 4 ounces dark chocolate, coarsely chopped (60 to 70% cacao)
1/2 cup tahini*, well stirred
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
2 tablespoons good-quality unsweetened cocoa powder, natural or Dutch-process
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Directions: |
Directions: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.)
Add the tahini, cinnamon, and salt, and whisk to combine. Pour the chocolate mixture into a shallow bowl or baking dish, such as an 8-by-8-inch (20-by-20-cm) baking dish, and refrigerate until firm, 60 to 90 minutes.
If you’re in a hurry, you can speed along the cooling process by placing the mixture in the freezer until firm.
Once the mixture is firm, scoop it by the tablespoon and roll into 1-inch (2.5 cm) balls between your fingers (your hands will get messy!). Place the truffles on a plate or baking sheet and refrigerate for 5 minutes.
Roll the truffle mixture between your fingertips rather than your palms.
Pour the cocoa powder into a small bowl. Dip and roll each truffle in the cocoa powder to coat evenly and place on a serving plate. Indulge immediately or cover and refrigerate for up to 1 week. (If the truffles are refrigerated, let them sit at room temperature for 10 minutes before serving.) |
This recipe for Tahini Truffles is from