Sesame chocolate truffles DIY
Both my husband and my son love Belgium dark chocolate. I made these truffles for them.
Prepare Time: 25 minutes
Cook time: 3 minutes
Serves: 10 servings
1) 2/3 cup whipping cream 158g;
2) Belgium dark chocolate 200g;
3) 2/3 cup roasted sesame seeds or coca powder;
1: In a medium size Glasslock container , pour in whipping cream and add in dark chocolate.
2: Add water up to the pressure cooker’s 1.5 cup mark, place the steam rack inside. Place the glass container on the steam rack. Cover the lid and turn the pressure valve to the Seal position. Press the “Steam” button and set 3 minutes of cooking time.
3: When it is done again, wait another 3-5 minutes. Slowly release the pressure then open the lid. Take out the cooked cream and chocolate mixture. Use a spoon stir the mixture until smooth. Cover with the lid and chill in a fridge for 3-4 hours.
4: Using a small spoon, form chocolate mixture into small balls (you can use a plastic food wrap or surgical gloves to make it easier to handle). Place sesame seeds on a ball, roll truffles in sesame seeds just to cover before serving. The left over truffles can be stored in a fridge in an airtight container up to 2 weeks.