Active Time

　　30 minutes

　　Total Time

　　1 hour, 30 minutes

　　The perfect party treat, these two-bite truffles can easily be made ahead of time and are a wonderful accompaniment to a glass of bubbly. In this version, tahini (ground sesame paste) replaces the traditional heavy cream for a nuttier flavor.

　　

Ingredients

Makes 26 truffles

　　1 cup tahini

　　6 ounces bittersweet chocolate, chopped

　　1/4 cup plus 2 tablespoons honey

　　2 teaspoons kosher salt

　　1 1/2 teaspoons ground cinnamon

　　1/2 teaspoon finely grated orange zest

　　1 cup shelled roasted, salted pistachios

　　1/4 cup plus 2 tablespoons toasted white sesame seeds

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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

　　

Step 4

Line a rimmed baking sheet with parchment or wax paper. Scoop tahini mixture by the tablespoonful and quickly roll into 1" balls between the palms of your hands. Toss in pistachio-sesame mixture until coated. Using a spoon, gently transfer to prepared sheet.

　　

Do Ahead

Step 5

Truffles can be made 5 days ahead; cover and chill. Let sit at room temperature 15 minutes before serving.

　　Cooks' Note

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