Sesame, Macadamia Nut, and Dried Fruit Chocolate Truffles
Chocolate truffles are the most easily made homemade candy. All you need is some ganache and they almost make themselves. You can also flavor the basic truffles any way you like. This recipe features macadamias and dried fruit, but for more thrills, try adding candied ginger, walnuts or pine nuts, or even peanut butter. These are best eaten soon after making them, but you can also store them for 2 weeks in the fridge.
You can halve this recipe, too.
Makes about eight dozen 1/2-inch truffles
1/2 cup unsweetened cocoa powder
1/2 cup toasted sesame seeds
1 cup toasted and coarsely chopped macadamia nuts
1 cup coarsely chopped dried fruit, such as cranberries, cherries, golden raisins, pineapple, or mango
3 cups Bittersweet Chocolate Ganache
Confectioners' sugar, for dusting (optional)
- On separate plates, spread the cocoa powder, sesame seeds, macadamia nuts, and dried fruit (the types of fruit can be mixed or plated separately).
- Using a mixer with the paddle attachment, whip the ganache at high speed until thickened and pale in color, about 30 seconds. With a 1-ounce ice-cream scoop or teaspoon, scoop portions of the ganache to make truffles about 1/2 inch in diameter. Roll each truffle in the cocoa powder, sesame seeds, macadamia nuts, or chopped fruit, and dust some or all with the confectioners' sugar, if you like.
- If serving the truffles the same day, keep them in a cool place (not refrigerated) until served. If serving them later, refrigerate them, then allow them to come to room temperature before serving them. (You may have to re-roll the refrigerated truffles in cocoa and/or confectioners' sugar, if using.)