Sesame Truffles and Kirsch Truffles
- 5 ounces semisweet chocolate, finely chopped
- 1/4 cup whipping cream
- 1 tablespoon toasted sesame oil
- 4 ounces white baking chocolate
- 1 tablespoon sesame seeds
Place semisweet chocolate in small bowl. In small saucepan bring whipping cream and sesame oil to just boiling. Pour over semisweet chocolate. Stir until chocolate is melted. Chill 45 to 60 minutes or until mixture is just firm.
Meanwhile, melt white chocolate. Line tray or baking sheet with waxed paper. With small cookie scoop divide chocolate mixture into 8 portions; shape into balls. Place melted white chocolate in small bowl. Dip balls in melted white chocolate. Place on prepared baking sheet. Sprinkle with sesame seeds. Chill 15 minutes or until set. Store in single layer in airtight container in refrigerator up to 2 weeks. Let stand at room temperature about 30 minutes before serving. Makes 8 truffles.
Substitute bittersweet chocolate for semisweet chocolate, reduce whipping cream to 2 ounces, substitute kirsch for sesame oil, replace white chocolate with 2 ounces semisweet chocolate and 1/2 teaspoon shortening. Eliminate sesame seeds. Prepare as above, rolling truffles in unsweetened cocoa powder before serving.