These dairy free truffles taste a little like chocolate halva, only not as sweet. They're quite easy to make and are particularly good served with after dinner coffee. Swap the honey for agave, maple or date syrup and you have vegan sesame truffles.
1tbsphoney(for a vegan version, use the equivalent amount of agave or date syrup)
2tbsplight tahini
125gdark chocolate(I used Ecuadorian Arriba 81%)
50gsesame seeds
Instructions
In a medium sized pan, heat the water with the honey and bring to a simmer..
80 ml water, 1 tbsp honey
Stir in the tahini until it's smooth and simmer for a couple of minutes.
2 tbsp light tahini
Chop the chocolate fairly finely and place in a heat proof bowl. Pour the liquid over the chocolate and leave for a few minutes to melt.
125 g dark chocolate
Stir carefully with a metal whisk to avoid splitting.
Leave to cool then place in the fridge for an hour.
Toast the sesame seeds in a dry frying pan for a couple of minutes until golden, then leave to cool.
50 g sesame seeds
Dip a tsp in a mug of hot water then scoop out spoonfuls of ganache in a rough quenelle shape. Roll them in the sesame seeds. Dip the spoon back into the hot water each time to avoid the ganache sticking to the spoon.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.