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Gluten Free Tahini White Truffles

Yields40 ServingsPrep Time15 mins

A relatively innocent pleasure in 2 variations: a) For those who prefer them crunchy and b) for those who prefer not to tire their teeth too much.

for the 1st variation
 165 g gluten-free biscuits Schär’s Petit – Biscotto classico coarsely chopped
 100 g coarsely chopped walnuts
 250 g tahini
 100 g honey
for the 2nd variation
 all of the above but ground
 250 g sweetened concentrated milk
for the overlay
 200 g gluten-free white couverture
 30 g unsalted butter
 30 g milk
 1 tbsp cognac or liqueur
1

Heat the honey and add the tahini and mix well.
(for the second variation, we also add the sweetened concentrated milk)

2

In a bowl, place the walnuts, the biscuits, add the honey-tahini mixture and mix well.

3

Cover with cling film and leave it in the fridge for about 30 Minutes.

4

After it has cooled, with the help of two spoons or with your hands, shape into small balls.

5

Those of the 2nd variation, are easier to shape them and become rounder.

6

They come out around 40 small truffles.

7

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.

8

Dip the truffles into the chocolate one by one and let them cool so the chocolate hardens.

Nutrition Facts

Servings 0