These tahini chocolate truffles have an halva-like centre which is not too sweet. The base can easily be changed to create a variety of flavours – swop the tahini for almond butter, peanut butter or any other nut butter.
Tahini Chocolate Truffles
- 120g full cream milk powder
- 120g icing sugar
- 170g tahini paste
- 30g The Kate Tin Cocoa Powder
- Edible gold leaf, to decorate (optional)
- In a medium bowl, stir together the milk powder and icing sugar. Add the tahini and knead until smooth (the mixture will start out dry and crumbly and then get smoother). Use a tablespoon or small ice cream scoop to to divide the mixture into balls. Roll until smooth and set aside on a sheet of baking paper. Roll the truffles in cocoa powder. Decorate the truffles with gold leaf.