Truffles for Lent? Yes, because as my blaspheming husband recently said, “I’m not Jesus.” That comment shocked me initially until I realized he was verbalizing in a crude way what many of us feel during this time — we are weak and sometimes need chocolate. Ok, I feel like that almost every day and Lent is no different. And I am not too proud to admit that I licked the chocolate off my hands AFTER I finished making these truffles for church. And, yes, I secretly believe that dark chocolate is a magical gift that was provided to us especially for Lent. Kind of like manna in the dessert. Like I said. I am weak.
This recipe was adapted from one in Paul A. Young’s Adventures with Chocolate.
- 3/4 cup water
- 2 1/2 tablespoons honey
- 1/3 cup tahini (if separated then stirred until a homogenous mixture)
- 12.5 oz dark chocolate, chopped
- 1/2 cup sesame seeds, toasted until lightly golden then cooled
- Place chopped chocolate in a glass or plastic bowl. In a medium saucepan, bring water and honey to a simmer. Add tahini and simmer for 2 minutes more. Pour hot mixture over chocolate. Start stirring with a rubber spatula from the center and then out. Keep stirring until smooth. Let cool to room temperature. Cover the bowl with saran wrap and let chill overnight or until firm.
- Use a melon baller or cookie dough scooper to scoop out teaspoon sized balls of ganache and roll into a ball between your palms. Roll in the toasted sesame seeds until completely coated. If you are not going to eat them immediately store in the refrigerator but bring to room temperature before serving. These can be stored in the refrigerator for 3 days.
- This recipe was adapted from one in Paul A. Young's Adventures with Chocolate.