Best 3 Chocolate Pistachio And Tahini Truffles Recipes

Chocolate, Pistachio, and Tahini Truffles image

Provided by Katherine Sacks

Yield Makes 26 truffles

Number Of Ingredients 8

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

Steps:

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

White Chocolate Pistachio Truffles image

Provided by Ree Drummond : Food Network

Categories dessert

Time 3h10m

Yield about 4 dozen

Number Of Ingredients 5

One 14-ounce can sweetened condensed milk
1/2 cup pistachio butter (available at Walmart)
1 1/2 pounds white chocolate chips
1 tablespoon coconut oil
1/2 cup finely chopped pistachios

Steps:

Heat the sweetened condensed milk, pistachio butter and 1 pound white chocolate chips in a double boiler over medium-low heat until the chocolate is melted. Stir; the mixture will have a slight marshmallow texture. Remove from the heat, then cover and refrigerate until chilled, 2 hours.
Line a sheet pan with parchment paper and set aside.
Melt the remaining 1/2 pound white chocolate together with the coconut oil over a double boiler on medium-low heat until smooth. Set aside.
Roll the chilled truffle batter into teaspoon-sized balls. Using a fork, dip each ball into the melted white chocolate coating, and let the excess chocolate drip off. Immediately sprinkle with the chopped pistachios and place on the prepared sheet pan. Repeat with the remaining ingredients to make more truffles.
Allow the chocolate exterior to set completely, about 30 minutes. If short on time, chill for 15 minutes. Store in an airtight container.

Chocolate-Tahini Truffles image

Provided by Brooks Headley

Yield Makes 20

Number Of Ingredients 6

3 ounces bittersweet chocolate, melted
1/2 cup tahini
2 tablespoons sugar
1 teaspoon kosher salt, plus more
1 teaspoon vegetable oil
1/4 cup black wild rice

Steps:

Place a parchment-lined baking sheet in the refrigerator to chill. Mix chocolate, tahini, sugar, and 1 teaspoon salt in a medium bowl with a rubber spatula; chill until firm, about 15 minutes.
Meanwhile, heat oil in a large skillet until smoking. Cook rice, stirring constantly. After about 1 minute it will start to puff and pop open, revealing the tan inside of the grain. Once all grain is popped, quickly transfer to paper towels; season with salt. Let cool (rice should be very toasty and crisp; if grains are chewy, start over).
Scoop chocolate mixture by the heaping teaspoonful and roll into balls. Place on chilled baking sheet. Chill 5 minutes, then roll in puffed rice to coat. Chill 10 minutes, then serve.
Do ahead: Truffles can be made 4 hours ahead; keep chilled. Let sit at room temperature 10 minutes before serving.