Dark Chocolate Tahini Truffles
These simple yet rich and voluptuous truffles elevate any occasion—and the everyday. I especially love making them during the holidays, when I want everyone to be able to indulge, no matter their dietary needs. I tuck them into small kraft boxes, tie them with a velvet ribbon, and deliver them to friends and neighbors. I love the ritual of a messy kitchen with music playing in the background, and a list forming in my mind of who to share them with.
The true spirit of the holidays is found in those in-between moments, and in the simple act of giving something made by hand.
Ingredients
6 oz (170 g) Guittard 100% cacao Unsweetened Chocolate Baking Bars, chopped
3 tablespoons virgin coconut oil
3/4 teaspoon Himalayan pink salt
1 cup (240 g) well-stirred tahini
2/3 cup (210 g) pure maple syrup
2 tablespoons Guittard Cocoa Rouge, divided
Directions
Bring a small saucepan filled with an inch of water to a gentle simmer. Combine chocolate, coconut oil, and salt in a medium heatproof bowl, then set it over the saucepan. Whisk periodically until the chocolate has melted—don’t let any water come in contact with the chocolate or it will seize.
Move the bowl to a work surface lined with a kitchen towel. Whisk in the tahini, maple syrup, and 1 tablespoon of cocoa powder until well incorporated. Cover and refrigerate mixture for at least 4 hours or overnight, until firm enough to scoop.
Line a small rimmed baking sheet with parchment paper. Use a medium (size 40) cookie scoop to portion mixture, and roll into balls. Place the balls on the prepared baking sheet and refrigerate, uncovered, for 1 hour, until very firm. Transfer the chilled balls to an airtight container. Add 1 tablespoon of cocoa powder to the container, close it, and give it a quick shake to coat all the truffles at once. Store in the fridge—they will hold up beautifully for weeks.
NOTES
Guittard 100% cacao unsweetened baking bars come in a 6-oz (170-g) box and work perfectly in this recipe. For the best flavor, look for a tahini that’s made with toasted sesame seeds rather than raw seeds. I recommend using Guittard Cocoa Rouge unsweetened cocoa powder for its rich and robust flavor.
