Ingredients
Yield: 15 truffles
- 1 cup tahini paste
- 16 ounces 70% dark chocolate, roughly chopped
- ¼ cup unsweetened cocoa powder
DessertsGluten FreeKosher for PassoverVeganPareveEasyQuick
Preparation
Step 1
Line a 9 x 5 inch deep baking dish with parchment paper.
Step 2
Melt the chocolate over a double boiler or in a microwave. Pour the tahini into the melted chocolate and stir well to combine. Pour the mixture into the bottom of the parchment paper-lined baking dish. Transfer to a freezer and freeze for at least 1 hour.
Step 3
Flip the baking dish upside down and tap the dish to release the chocolate from the dish. Discard the parchment paper. Cut the chocolate into 2 inch x 1 inch rectangles and dip each truffle into the cocoa powder to coat evenly.
Step 4
Serve the truffles immediately.
Make Ahead: Store the coated truffles in an airtight container in the freezer for up to 1 month.
