Yields: 20 to 24 (1-inch) truffles
Photo by Steve Legato
This creamy chocolate truffle has a slightly chewy texture with a coating for color and crunch. Raw tahini is sweeter than when its roasted and either kind is good.
Truffle Ganache
4 oz dark fair trade chocolate
(70 to 72 percent), finely chopped
Finely minced zest of half a medium orange
3 Tbsp orange juice
¼ cup agave syrup
1 Tbsp raw or roasted tahini, stirred
1½ Tbsp white sesame seeds, lightly toasted
1½ Tbsp black sesame seeds, lightly toasted
Place the chocolate in a small heatproof bowl.
Mix the orange zest and juice and agave in a small saucepan. Cook over medium heat just to a boil.
Reduce the heat to low and add the tahini, whisking vigorously. The mixture will thicken immediately. Don’t be concerned if it looks broken or curdled; it’ll smooth out with whisking.
Simmer the mixture for 30 seconds until it’s shiny and smooth. Remove from heat and wait about 30 seconds until it’s no longer steaming and then pour it over the chocolate.
Cover the bowl with a plate. Wait 1 minute and then stir until the chocolate is completely melted. Note: The ganache will not be perfectly smooth.
Cool to room temperature, stirring a few times using a silicone spatula.
Spoon into a small shallow container and refrigerate uncovered about 2 hours until the ganache is firm. The ganache can be covered and refrigerated at this point for up to 1 week.
Shape Truffle Centers
Remove the ganache from the refrigerator. Use one spoon to scoop out 1-inch pieces of ganache and another to push it off the spoon into the container. When half the ganache has been used, roll into logs about 1-inch long, washing and drying hands as needed. (If at any time the ganache becomes too soft to shape, refrigerate until cold before proceeding.)
Cover and refrigerate the truffle centers 15 to 25 minutes to set, before final shaping and finishing with the sesame seed coating.
Truffle Coating
Mix the sesame seeds in a small bowl. Sprinkle about 2 tablespoons on the bottom of a shallow container.
Put a few logs at a time into the bowl of sesame seeds and roll until lightly coated. Pinch the ends to form the oval quenelle (football) shape.
Place the finished truffles in the refrigerator to set for 35 to 45 minutes.
Adapted from Vegan Chocolate, by Fran Costigan, used with permission.
