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Espresso Tahini Chocolate Truffle Balls



4oz. Bitter Sweet Choc.
½ C Mighty Sesame Tahini
2T Sugar
¼ C Sesame Seeds
1 T. Espresso


  1. First Melt Choc then add Tahini, sugar and salt.
  2. Mix well and chill in refrigerator for 20-30 minutes.
  3. In another bowl mix espresso and sesame seeds.
  4. Remove Choc/Tahini mixture from refridge… scoop and roll 1 inch balls.
  5. Place on sheet pan return to refrigerator for additional 10 minutes
  6. Pull from refrigerator and roll balls in espresso/sesame mixture.
  7. Once again put back in refrigerator until ready to serve.
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