- Simmered 80ml of water with 1 tbsp of honey (Vegans can use the equivalent amount of sugar or agave syrup or date syrup etc).
- Stirred in 2 tbsp of tahini until smooth and simmered for a couple of minutes.
- Poured over 125g of chopped 81% dark chocolate (Ecuadorian Arriba) and left to melt.
- Stirred carefully with a metal whisk to avoid splitting.
- Left to cool then placed in the fridge for an hour.
- Toasted 50g sesame seeds in a frying pan and left to cool.
- Dipped a tsp in hot water and scooped out spoonfuls of ganache, rolling them in the sesame seeds and dipping the spoon back into the hot water each time to avoid the ganache sticking to the spoon.
Apologies for the quality of the photos - I had no natural light which makes the truffles look less attractive than they actually were. Luckily, these were meant to be roughly shaped into quenelles and I managed that quite successfully. They were very rich and the tasty crunch of sesame seeds made a good contrast to the unctuous interior. An additional benefit of the sesame seeds was that they encouraged chewing which keeps the whole thing in the mouth for longer. The tahini was present as a flavour but not overwhelming, a bit like a chocolate version of halva but not as sweet and cloying and with a smoother texture. CT expressed his surprise: "I can't believe these are vegan". I'm very excited by them; I now have a highly acceptable vegan truffle. I'm going into business - oops no, Paul got there first!.
As it happens our friends had made an extremely rich and delicious chocolate truffle torte for dessert, so my truffles were somewhat surplus to requirements - oh well, can't get it right all of the time!