It’s really hard to find truffles that are vegan. I had to say it. Most recipes involve lots of cream and butter and the like, and those ingredients are essential to the experience of breaking through a chocolatey shell to a light, whipped inside.
Genius such as this is often impossible to recreate, and yet these truffles satisfy another, perhaps more sophisticated sweet tooth. I attribute it to the unexpected ingredient for a dessert: tahini. This staple in Mediterranean savories here lends a warmer, more adult variety of sweetness that’s only enhanced by the super-dark chocolate.
It couldn’t be easier to prepare these tahini truffles, either, and the ways to dip and top them are endless. Think of them as your last-minute, easier-than-they-look dessert for when you have a short notice dinner party invitation. And keeping a stash in the freezer is ultra-handy for piquing a chocolate craving.
Ingredients
Method
- Melt chocolate in a double boiler on the stove. If you don’t have a double boiler, you can make one by nesting a bowl inside a pot with a shallow layer of water, allowing the water to boil gently. The water shouldn’t touch the bottom of the bowl. Watch the chocolate carefully as it melts to avoid scorching.
- Pour chocolate into a freezer-safe, heat-proof bowl. Stir in tahini. Let the bowl sit out until it reaches room temperature.
- Freeze the mixture until solid, around 2 hours or until you’re ready to make the truffles. If it’s frozen for overnight or longer, let the mixture warm a bit by setting in the refrigerator until the mixture is scoopable with a spoon.
- Using a spoon or melon-baller (for more uniform truffles–and less mess), shape the mixture into 1-inch balls. Dip in toppings as desired. Serve immediately, or keep chilled until ready to serve. Enjoy!
Originally published on Peaceful Dumpling
