Description
These Chocolate Halva Truffles combine rich semisweet chocolate ganache with nutty sesame paste and toasted sesame seeds, creating a decadent, bite-sized treat with a smooth, creamy center and a crunchy exterior. Perfect for special occasions or as an elegant homemade gift, these truffles have a unique flavor profile inspired by traditional halva.
Ingredients
Chocolate Ganache
- 8 ounces semisweet chocolate, finely chopped
- 8 ounces heavy cream
- ⅓ cup sesame paste (tahini)
Coating
- 1 cup toasted sesame seeds
- 2 tablespoons granulated sugar
Instructions
- Make Ganache. Place the finely chopped semisweet chocolate in a small mixing bowl and set aside. In a small saucepan, heat the heavy cream until tiny bubbles appear at the edges, and it is very hot but not boiling. Pour the hot cream over the chocolate and let it sit for a couple of minutes to soften the chocolate. Then gently stir until the mixture is completely smooth and blended.
- Add Sesame Paste. Use a whisk to carefully incorporate the sesame paste into the ganache until fully combined. Cover the bowl tightly with plastic wrap and refrigerate for at least 6 hours, ideally overnight, to allow the mixture to firm up.
- Prepare Work Surface. Cover a baking sheet with parchment paper to prepare for shaping the truffles.
- Shape Truffles. Remove the chilled ganache mixture from the refrigerator. Using a 1¼ inch cookie scoop or spoon, form approximately 24 truffles and place them on the parchment-lined baking sheet.
- Coat Truffles. In a shallow bowl, mix the toasted sesame seeds and granulated sugar. Gently roll each truffle in the sesame seed-sugar mixture, coating all sides evenly to add a crunchy, flavorful exterior.
- Serve. For a polished presentation, place each truffle in a mini truffle paper cup. This makes them easy to serve and enjoy neatly.
Notes
- Ensure the cream is hot but not boiling to prevent seizing the chocolate when making ganache.
- Refrigerate the ganache long enough so it firms properly, this makes shaping easier.
- To toast sesame seeds, dry roast them in a skillet over medium heat until golden and fragrant, stirring frequently to avoid burning.
- Store truffles in an airtight container in the refrigerator for up to one week.
- Bring truffles to room temperature before serving for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Mediterranean
