Chocolate, Pistachio, & Tahini Truffes

Makes 26 truffles | Recipe by Katherine Sacks for Epicurious

Truffles can be rolled in a variety of toppings, such as cocoa powder, powdered sugar, chopped candy, or spices.

Ingredients  

• 1 C tahini

• 6 oz bittersweet chocolate, chopped

• ¼ C + 2 T honey

• 2 t kosher salt

• 1 ½ t ground cinnamon

• ½ t finely grated orange zest

• 1 C shelled roasted, salted pistachios

• ¼ C + 2 T toasted white sesame seeds

Instructions 

Heat tahini, chocolate, honey, salt, cinnamon, and orange zest in a medium heatproof bowl set over a medium saucepan of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or microwave in short bursts, stirring in between bursts, until melted and smooth.

Carefully pour tahini mixture into a glass or metal tall-sided baking pan (an 8x8” pan works well). Chill until truffle base is firm, 60–70 minutes.

Meanwhile, finely chop pistachios by hand or with a food processor. Mix pistachios and sesame seeds in a medium bowl.