Cooking time: 10 min

Serving: 18

Ingredients:

  Black sesame paste

●     1/2 cup black sesame seeds

●     3 tablespoons maple syrup (or honey)

●     2 to 3 tablespoons sesame oil

  Truffle

●     200 g dark chocolate 50-70% chips (or dark chocolate bars, chopped finely)

●     150 g (3/4 cup + 2 tablespoons) heavy cream

●     1/2 scant teaspoon sea salt

●     1 teaspoon vanilla extract

  Dipping

●     200 g dark chocolate

  Topping options

●     Cocoa powder

●     Toasted black sesame seeds

●     Dark chocolate sprinkles

  Special equipment (not required but highly recommended)

●     1/2 Oz ice cream scoop

●     Disposable gloves

Instructions:

  Prepare the black sesame paste

1. Add the sesame seeds into a medium-sized pan and heat over medium heat until hot, then turn to low heat. Lightly toast seeds until fragrant, then transfer to a small blender. Blend until finely crushed, but not into a paste that releases oil.
2. Add the maple syrup (or honey) and sesame oil. Continue blending until mixture comes together and is smooth, scraping down sides between pulses. Transfer the sesame paste to a medium-sized bowl.
3.  
4. Place the chocolate chips in a large bowl. In a microwave or small saucepan, heat the heavy cream until just below boiling. Pour hot cream over chocolate, making sure all chocolate is submerged, and let it stand for 1 minute. Stir together chocolate and cream to emulsify. If the chocolate is not fully melted, you can heat the bowl in the microwave for 15 second bursts, or over a double boiler, stirring frequently until smooth.
5. Add the sesame paste, salt, and vanilla. Stir until mixture is smooth.
6. Place plastic wrap directly over the surface of the chocolate, gently use your hand to press down the plastic wrap so it fully touches the chocolate. Refrigerate the bowl until the chocolate is solid, for at least 1 hour, up to 5 days if made in advance.
7. Line a plate or baking sheet with plastic wrap or parchment paper. Once the chocolate mixture is chilled, scoop the truffles using a 1/2-oz ice cream scoop or greased tablespoon into approx 18-20g portions. Keep the scoops as round as possible. Place onto the lined plate or baking sheet. Let sit in the fridge for 20 to 30 minutes before continuing.
8. Wearing a pair of disposable gloves, roll each truffle between your palms, applying light pressure, until smooth and round. Place back on to the lined plate and refrigerate again, at least 20 minutes.

  Assemble the truffles

9. Melt dipping chocolate over a double boiler, or in the microwave, stirring after every 15 second interval. Stir to cool slightly.
10. Working quickly, drop truffles one at a time into the chocolate to coat and shake off excess. Drop the ball directly into the bowl of the topping of choice (sesame seeds, cocoa powder, or sprinkles, etc). Roll the ball gently to coat the truffle. Place the coated truffle back onto the lined plate. Repeat until all the truffles are assembled.
11. Refrigerate again until the chocolate is set, 15 minutes or so. Once done, you can store the truffles at room temperature for 3 to 4 days, or in the fridge for 2 weeks. Serve the truffles at room temperature or slightly chilled. Enjoy!

Posted by Coba Grills, and we thank Omnivore's Cookbook for this delicious recipe and the recipe link https://omnivorescookbook.com/black-sesame-chocolate-truffles/