Friday, November 24, 2006
black sesame truffles
This month’s Sugar High Friday #25 is hosted by the lovely and talented Johanna of the passionate cook. Anyone who knows me, knows that I love good quality chocolate. Since Johanna’s idea for SHF was brilliant, I knew that I needed to participate. My quick and simple recipe for black sesame truffles is inspired by my recent trip to New York where I had some amazing black sesame truffles from Kee’s chocolates. I hope you enjoy these as much as I did.
18 ounces of good quality dark chocolate
1 1/4 cups whipping cream
toasted black and white sesame seeds
*I suggest using chocolate like Valrhona, Scharfenberg, Callebaut or Lindt, somewhere around 60% cocoa content. If you use a chocolate with high cocoa content, it will compete with the flavour of the sesame seeds.
*Toast sesame seeds at 325ºF for approximately 10-15 minutes.
Black Sesame Truffles
1. ) Always use the best chocolate you can
2. Chop chocolate into small chunks or bits. I like to chop my chocolate or use chocolate chips and put them in the food processor to create a fine powder.
3. Heat whipping cream on the stove to a boil or in the microwave to a boil.
4. Pour hot cream onto the small chocolate pieces or powder.
5. Stir until it is well blended and incorporated.
6. Let it cool in a bowl or tray in the refrigerator until it becomes firm ,like the consistency of fudge.
7. Take out of the refrigerator and pipe or scoop into small balls, makes approximately 75 truffles.
8. Roll into the toasted sesame seeds.
9. You can refrigerate them, till them become totally firm and then you can keep them out at room temperature.
10. I suggest eating them within a week.