chocolate-sesame truffles

10 Jun

chocolate sesame truffles

Pictured, two of my flatmate’s favourite things: healthy, ‘bio’ (organic) German products – nuts, seeds, muesli that she brings back from Berlin – and chocolate. Preferably the 74% cacao from our local supermarket. We have a never-ending supply of the bright green packets. Her desk normally consists of a laptop, papers, pens, books … chocolate. After a meal, dessert, coffee, she likes to eat one square of it. This intrigues me: I have never been a one-square kind of person. All, or none. But I am learning from her. In fact, when the chocolate is so dark and bitter, a little piece is just enough. Especially with an espresso, the perfect balance. These truffles made me think of her: tahini and sesame oil stand in for the butter in a classic ganache, giving them a seriously punchy flavour. I try to have one at a time.

(I am making my way through The Pastry Department recipe archive, one by one.)

~~~

Chocolate sesame truffles

from the pastry department – makes 30-50, depending on size

180g dark chocolate (65-75% cacao)

120g heavy / whipping cream (30-35% fat)

2g salt (a big pinch)

20g tahini

10g sesame oil

Chop the chocolate finely (can be done in a food processor). Heat the cream and salt until it starts to boil, then pour over the chocolate. Cover with plastic wrap, so that it is touching the surface of the mixture, and let stand for 3 minutes. This will allow the chocolate to melt gently without losing any liquid to evaporation. Remove plastic, squeezing out any remaining cream. Stir gently with a whisk until smooth then add the tahini and sesame oil. If it looks like it is starting to split, whisk in 1-2 tsp hot water, a teaspoon at a time.

To make the truffles you can pipe blobs of mixture onto a tray, refrigerate, and then roll them round; or pipe into small silicone candy moulds – mine are demi-spheres. Or you can pour the mixture into a flat, square, lightly greased tupperware.

Chill until fully set, then roll into balls, release from the silicone, or cut into squares, respectively. Toss in cocoa to coat. Keep refrigerated but allow them a few minutes to come to room temperature before eating. Should last for a week or so in the fridge. If you are not too greedy.

One Response to “chocolate-sesame truffles”

  1. luciebloggsxx June 20, 2015 at 6:06 am #

    I found this extremely helpful !

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