Thursday, February 14, 2019

Black Tahini Truffles


So, I think I just answered my own question about why they never buy me chocolates! They know I have a less than typical palate and probably can't find a funky enough confection. Ha. It's a good thing I can make my own. Happy Valentines' Day to me!


I love pairing savories and sweets. For instance: Black Garlic Chocolate Cake or Garlic Ice Cream. And you'll see a Candy Cap Mushroom Cookie recipe on the blog shortly. But I really love stirring black tahini into chocolate as I did in my Black Tahini Chocolate Bundt Cake. I think the black tahini adds an earthy depth to chocolate. So, for my Valentines' truffles this year, I decided to make a black tahini version.

Ingredients
makes approximately 2 dozen truffles

Truffles
  • 1-1/2 C 60% cacao chocolate, chopped or chips (a higher percentage of cacao is great, too!)
  • 1 C organic heavy whipping cream
  • 1 T butter, softened
  • 2 T black tahini

Finishing
  • 1-1/2 C 60% cacao chocolate, chopped or chips (a higher percentage of cacao is great, too!), divided
  • black sesame seeds for garnish
Procedure

Truffles
Place chocolate, black tahini, and butter in a large mixing bowl.  In a medium saucepan, heat cream steaming. Pour cream over the chocolate.  Let sit for three minutes, then whisk until smooth. Refrigerate until firm - at least two hours.


Now all you need to do is scoop the ganache into truffles...and dip them in tempered chocolate.

Line a cookie sheet with parchment paper. With a tablespoon or tablespoon scoop, scoop chilled truffle ganache from your bowl and place on the lined tray. Refrigerate for a minimum of 15 minutes. (I let them chill for about 30 minutes.)


Finishing
You will want to temper your chocolate. Here's how...

Place half of your chipped chocolate in a double-boiler and, over low heat, warm until melted. Remove from heat and stir in the other half of the chocolate. Set aside until the chocolate begins to lose its shine; it's beginning to crystallize. Then, return the chocolate to the double-boiler and warm, over very low heat, until smooth and glossy.


Dip chilled truffles in the melted chocolate, one at a time.  You may use a candy dipping tool, but I just use a two-toothpick combo. Dip the truffle quickly into the melted chocolate and shake off the excess.  Place on the lined tray and use another toothpick to nudge the truffle off of the toothpick. Dip the toothpick back into the melted chocolate and use a dab of chocolate to cover up any imperfections.

Immediately after chocolate dipping, sprinkle the truffle with a pinch of black sesame seeds as garnish.  Repeat with remaining truffles. Let the chocolate set. Store the truffles in an airtight container in the fridge. Let come to room temperature for serving.

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