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Black sesame chocolate truffles feature silky smooth truffles mixed with nutty black sesame paste and coated with a crispy chocolate crust. Impress your family and friends with this Chinese-inspired classic dessert! {Vegetarian, Gluten-Free}

Black Sesame Chocolate Truffles

Black sesame chocolate truffles feature silky smooth truffles mixed with nutty black sesame paste and coated with a crispy chocolate crust. Impress your family and friends with this Chinese-inspired classic dessert! {Vegetarian, Gluten-Free}
Prep Time: 1 hour
Cook Time: 10 minutes
Inactive Time: 2 hours
Total Time: 3 hours 10 minutes
Course: Dessert
Cuisine: Fusion
Keyword: gifting
Servings: 18 to 20 pieces
Author: Maggie Zhu

Ingredients

Black sesame paste

  • 1/2 cup black sesame seeds (*Footnote 1)
  • 3 tablespoons maple syrup (or honey)
  • 2 to 3 tablespoons sesame oil (*Footnote 2)

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 (*Footnote 3)

  • Cocoa powder
  • Toasted black sesame seeds
  • Dark chocolate sprinkles

Special equipment (not required but highly recommended)

  • 1/2 oz ice cream scoop
  • Disposable gloves (*Footnote 4)

Instructions

Prepare the black sesame paste

  • 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.
  • 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.
  • 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.
  • Add the sesame paste, salt, and vanilla. Stir until mixture is smooth.
  • 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.
  • 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.
  • 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

  • Melt dipping chocolate over a double boiler, or in the microwave, stirring after every 15 second interval. Stir to cool slightly.
  • Working quickly, drop truffles one at a time into 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.
  • Refrigerate again until 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 (*Footnote 5). Enjoy!

Notes

  1. I recommend using roasted black sesame seeds, so you only need to toast them lightly in the frying pan before using. It’s OK to use raw black sesame seeds as well. In this case, you need to roast them in a pan (or in the oven) over lower heat and for a longer time, so the sesame seeds are fully cooked without burning.
  2. A high quality fresh sesame oil makes a much nuttier and better result. Use up to 3 tablespoons if your sesame oil is not super fragrant (usually when the sesame oil bottle has been opened and stored at room temperature for a few months).
  3. You can use any one of, or a combination of the coatings. As for the taste, I like the cocoa powder the most. The sesame seed coating offers a fun crunchy texture, but my husband said it was too “seedy”. The chocolate sprinkles create a nice appearance, but also makes the coating quite thick, making the truffle a bit sweeter and less savory.
  4. When rolling the truffles, it’s best to use gloves to protect against the heat of your hands. If not, be sure to rinse and dry your hands thoroughly when chocolate buildup accumulates on your palms.
  5. I like to chill the room temperature truffles for 10 to 20 minutes, so the crust hardens. The crispy crust and soft truffle make a great mouthfeel together.

Nutrition

Serving: 1serving, Calories: 137kcal, Carbohydrates: 13.1g, Protein: 1.8g, Fat: 10.4g, Saturated Fat: 4.7g, Cholesterol: 10mg, Sodium: 979mg, Potassium: 29mg, Fiber: 1.2g, Sugar: 9.8g, Calcium: 42mg, Iron: 1mg