These tahini and dark chocolate truffles are rich, silky and deeply chocolatey, with a beautiful nuttiness from the tahini and just enough natural sweetness to balance the dark chocolate.
Made with good-quality dark chocolate, sesame tahini, a little butter, honey or maple syrup and vanilla, they have a smooth, almost fudge-like centre that firms beautifully when chilled.
Nutritionally, dark chocolate provides cacao polyphenols and flavanols, while tahini contributes nourishing unsaturated fats, calcium, copper and magnesium. The sesame seeds also provide plant-based protein and fibre. Tremella has a long history of use in traditional Chinese medicine and contains polysaccharides, including beta-glucans, that have attracted research interest for their biological properties.
We genuinely adore SuperFeast and the thought they put into their products. We're incredibly selective about the brands we choose to collaborate with, and only share products that we personally value and feel aligned with. Their Tremella powder is a lovely addition to these truffles, bringing a traditional mushroom into an everyday recipe.
Use our code ALICIA10 for 10% off your SuperFeast order.
Ingredients
200 g good-quality dark chocolate (70–75%), finely chopped
80 g tahini, thoroughly stirred
40 g honey or maple syrup
14 g unsalted butter, softened
½ tsp vanilla extract
1 tsp SuperFeast Tremella powder
Small pinch of fine sea salt
3–4 tbsp sesame seeds, for rolling
Method
Place the finely chopped chocolate in a heatproof bowl over a saucepan of gently simmering water. Ensure the base of the bowl doesn't touch the water.
Stir occasionally until the chocolate is almost completely melted. Remove from the heat and stir until smooth. Allow it to cool for a minute or two so it is warm rather than piping hot.
In a separate bowl, combine the tahini, honey or maple syrup, softened butter, vanilla, salt and Tremella powder.
Stir thoroughly until the mixture is completely smooth, ensuring there are no clumps of Tremella powder.
Add the tahini mixture to the melted chocolate in two or three additions, stirring gently from the centre outwards after each addition.
Continue stirring until the mixture is glossy, thick and uniform.
If the mixture becomes too thick to combine smoothly, gently warm the bowl over the residual heat of the saucepan.
Cover the bowl and refrigerate for approximately 1–2 hours, checking after the first hour.
The mixture should be firm enough to hold its shape but soft enough to scoop and roll. If it becomes too hard, leave it at room temperature for 5–10 minutes before shaping.
Place the sesame seeds in a shallow bowl.
Scoop desired truffle size and gently roll between your palms to form smooth balls. Roll each truffle in sesame seeds, pressing lightly so the seeds adhere.
Refrigerate the finished truffles for another 20–30 minutes to set.
