Josée di Stasio’s Sesame truffles
0
- Prep Time25 min
- Total Time25 min
- Makes24 Truffles
“These traditional truffles with an Asian twist will look great piled in a ceramic bowl or arranged in paper cups in a bamboo steamer.” This recipe has not been tested by the Chatelaine Test Kitchen.
Ingredients
2/3 cup 35% cream
196 g bittersweet 70% chocolate, finely chopped
1/3 cup candied ginger, finely chopped
2/3 cup toasted white or black sesame seeds, or cocoa powder
Instructions
Pour cream into a saucepan and bring to a boil over medium heat. Remove from heat and add chocolate. Stir with a wooden spoon just until chocolate is melted. Add ginger and stir until blended.
Pour into a bowl and cover with plastic wrap. Refrigerate 3 to 4 hours.
Using a small spoon, form chocolate mixture into small balls. Roll using the palms of your hands (if you wish, wear surgical gloves to make this easier).
Place sesame seeds on a plate. Roll truffles in sesame seeds just to cover. Store in the refrigerator in an airtight container up to 2 weeks.
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