Name: Tahini, Prune and Dark Chocolate Truffles
Prep time: 25 min
Total time: 25 min
Yield: 2 dozen
Ingredients: ½ cup (100 g) pitted prunes; ½ cup (125 ml) tahini; 3 tbsp (45 ml) maple syrup; 2 tbsp (30 ml) water; 6 oz (170 g) 70% dark chocolate, melted; ¼ cup (35 g) toasted sesame seeds

Ingredients

- ½ cup (100 g) pitted prunes
- ½ cup (125 ml) tahini
- 3 tbsp (45 ml) maple syrup
- 2 tbsp (30 ml) water
- 6 oz (170 g) 70% dark chocolate, melted
- ¼ cup (35 g) toasted sesame seeds

Preparation

- In a food processor, purée the prunes, tahini, maple syrup and water until smooth. The texture will be slightly oily. Mix in the melted chocolate. The mixture will quickly start to firm up. Transfer to a bowl. Cover and refrigerate for 1 hour.
- Stir the mixture with a spatula until smooth.
- With a 1-tbsp (15 ml) ice cream scoop, shape the mixture into balls. Finish by rolling the balls in your hands.
- Place the sesame seeds in a bowl. Roll the truffles in the sesame seeds, pressing to coat well. The truffles will keep for 2 weeks in an airtight container in the refrigerator. Let sit at room temperature before serving.

Tahini, Prune and Dark Chocolate Truffles

Categories

Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Silicone Spatula