Tahini Truffles

Instructions

In a medium heatproof bowl set over a medium saucepan of barely simmering water, melt the chocolate, stirring occasionally, until completely smooth, 5 to 10 minutes. Alternatively, place the chocolate in a microwave-safe bowl and microwave on high power in 30-second intervals, stirring between each, until melted and smooth, about 90 seconds. (You may need an extra 10-second burst at the end to complete the melting process.)

Add the tahini, cinnamon, and salt, and whisk to combine. Pour the chocolate mixture into a shallow bowl or baking dish, such as an 8-by-8-inch (20-by-20-cm) baking dish, and refrigerate until firm, 60 to 90 minutes. TESTER TIP: If you're in a hurry, you can speed along the cooling process by placing the mixture in the freezer until firm.

Once the mixture is firm, scoop it by the tablespoon and roll into 1-inch (2.5 cm) balls between your fingers (your hands will get messy!). Place the truffles on a plate or baking sheet and refrigerate for 5 minutes. TESTER TIP: Roll the truffle mixture between your fingertips rather than your palms. It makes for less transference of body heat and, hence, less melting of the truffles in your hands.

Pour the cocoa powder into a small bowl. Dip and roll each truffle in the cocoa powder to coat evenly and place on a serving plate. Indulge immediately or cover and refrigerate for up to 1 week. (If the truffles are refrigerated, let them sit at room temperature for 10 minutes before serving.)

Dessert