/9b62a6b0-ef73-46cb-b4ae-3bd633a79e7f--IMG_0744.jpg)
/17b61dce-1672-40fc-b002-c3adcf0f8beb--IMG_0735.jpg)
/79a85b18-35a6-477b-85b2-448a0b72a958--IMG_0723.jpg)
/b96c1b49-3ed0-4ea5-b441-529e9f876827--IMG_0702.jpg)
Author Notes: A truffle that's wonderfully rich and complex in taste—you can thank good quality dark chocolate, and nutty, buttery tahini for that— with a laughably unfussy prep. A true "genius recipe" in my book!
Note: Try to use Seed + Mill brand tahini if possible—it's naturally sweeter and smoother than other brands. —KvellintheKitchen
Makes: 30 bite-sized truffles
Ingredients
-
1
cup good quality 70% dark chocolate
-
1
cup pure tahini
-
cocoa powder, for dusting
In This Recipe
Directions
- Melt chocolate in a bowl, add tahini and stir to combine.
- Line a loaf tin with plastic wrap and pour in the chocolate mix. Place tin in freezer for 1 hour.
- Remove chocolate from plastic wrap and slice into squares, rectangles or any abstract shape you like.
- Dust with best quality cocoa powder.
More Great Recipes:
Candy|Chocolate|Truffle|Make Ahead|5 Ingredients or Fewer|Valentine's Day|Vegan|Gluten-Free|Dessert
1 Review