Chocolate, Pistachio & Tahini Truffles

By stancec44

Do Ahead: Truffles can be made 5 days ahead; cover and chill. Let sit at room temperature 15 minutes before serving.
Cooks' Note: Truffles can be rolled in a variety of toppings, such as cocoa powder, powdered sugar, chopped candy, or spices.

The perfect party treat, these two-bite truffles can easily be made ahead of time and are a wonderful accompaniment to a glass of bubbly. In this version, tahini (ground sesame paste) replaces the traditional heavy cream for a nuttier flavor.

Ingredients

• 1 cup tahini
• 6 ounces bittersweet chocolate, chopped
• 1/4 cup plus 2 tablespoons honey
• 2 teaspoons kosher salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon finely grated orange zest
• 1 cup shelled roasted, salted pistachios
• 1/4 cup plus 2 tablespoons toasted white sesame seeds

Details

Servings 26
Preparation time 30mins
Cooking time 90mins
Adapted from epicurious.com

Preparation

Step 1

Heat tahini, chocolate, honey, salt, cinnamon, and orange zest in a medium heatproof bowl set over a medium saucepan of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or microwave in short bursts, stirring in between bursts, until melted and smooth.
Carefully pour tahini mixture into a glass or metal tall-sided baking pan (an 8x8" pan works well). Chill until truffle base is firm, 60–70 minutes.
Meanwhile, finely chop pistachios by hand or with a food processor. Mix pistachios and sesame seeds in a medium bowl.
Line a rimmed baking sheet with parchment or wax paper. Scoop tahini mixture by the tablespoonful and quickly roll into 1" balls between the palms of your hands. Toss in pistachio-sesame mixture until coated. Using a spoon, gently transfer to prepared sheet.