Guilt-free truffles, made with tahini and gluten-free biscuits. Two suggestions to satisfy every palate. With white chocolate, to celebrate spring and summer with the white color.
Below I suggest 2 recipes to you, essentially, they are one but with 2 variations. I can’t decide whether I like the crunchy nuts and gluten-free biscuits, or if I want them to melt on the tongue. I usually do half this way and half the other way. I usually can’t tell which is which since it’s the chocolate on top, so every bite is a little surprise.
And so that the ingredients do not separate when they are ground, I add the sweetened milk that I love so much.
I make them small enough in size to be bites.
But let’s leave the words and start making our recipe
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Heat the honey and add the tahini and mix well.
(for the second variation, we also add the sweetened concentrated milk)
In a bowl, place the walnuts, the biscuits, add the honey-tahini mixture and mix well.
Cover with cling film and leave it in the fridge for about 30 Minutes.
After it has cooled, with the help of two spoons or with your hands, shape into small balls.
Those of the 2nd variation, are easier to shape them and become rounder.
They come out around 40 small truffles.
In a bain-marie (no special equipment is needed, just place a metal or pyrex bowl over a pot of boiling water) place the couverture chopped in pieces, the butter and the milk and mix until the chocolate melts. At the end, you add the cognac.
Dip the truffles into the chocolate one by one and let them cool so the chocolate hardens.
Ingredients
Directions
Heat the honey and add the tahini and mix well.
(for the second variation, we also add the sweetened concentrated milk)
In a bowl, place the walnuts, the biscuits, add the honey-tahini mixture and mix well.
Cover with cling film and leave it in the fridge for about 30 Minutes.
After it has cooled, with the help of two spoons or with your hands, shape into small balls.
Those of the 2nd variation, are easier to shape them and become rounder.
They come out around 40 small truffles.
In a bain-marie (no special equipment is needed, just place a metal or pyrex bowl over a pot of boiling water) place the couverture chopped in pieces, the butter and the milk and mix until the chocolate melts. At the end, you add the cognac.
Dip the truffles into the chocolate one by one and let them cool so the chocolate hardens.
- For the walnuts, to be sure that they are gluten-free, prefer to take them whole and break/clean them by yourself.
- I use Schär’s Petit – Biscotto Classico biscuits because they are perfect for this recipe, but if you’ve baked your own, feel free to use them.
- Normally, there is a special metal rack that you leave whatever you are doing with chocolate coating to remove the unnecessary material, but if you don’t have one (like me), line a greaseproof paper on a baking tray and let them there to cool. So, you have a bonus of chocolate left over to eat and as you’re collecting them for storage or serving.
Good Luck and Bon Appétit!!!
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