Halawa (Halva) Truffles

Ingredients

• Pistachios, sliced or coarsely chopped
• Toasted sesame seeds
• 16 squares (60g) from a 90g Cadbury Dairy Milk plain bar
• 1/4 teaspoon vegetable oil or shortening or coconut oil
• Chocolate sprinkles, or sprinkles of choice
• 2/3 cup (168g) tahini, stirred well
• 1 cup plus 2 tablespoons (114g) powdered milk
• 1 cup (114g) powdered sugar
• 8 squares (30g) from a 90g Cadbury Dairy Milk plain bar, for the chocolate variation only

Instructions

1. 1

   In a medium bowl, stir together the powdered...: In a medium bowl, stir together the powdered milk and powdered sugar until combined.

2. 2

   Add in the tahini and stir or knead...: Add in the tahini and stir or knead until the mixture is evenly coated and crumbly. It will look very dry and powdery at first, but will slowly start to hydrate as you continue to stir and knead; don't be tempted to add more tahini just yet.

3. 3

   Using a measuring tablespoon or a tablespoon-size ice...: Using a measuring tablespoon or a tablespoon-size ice cream scoop, measure out 1 tablespoon of the tahini mixture and roll between your hands into a ball, while applying pressure and pressing firmly to compact as it's pretty crumbly. If the mixture feels too dry to shape into a ball and is falling apart, knead in a tiny bit of tahini, 1 teaspoon at a time, to soften slightly. Resist the urge to add too much tahini, as the balls tend to soften as they sit and can therefore flatten and lose their round shape, so keep it as dry as possible. Repeat with the remaining mixture until you have about 16 balls.

4. 4

   To make the chocolate swirled halawa, grate 8...: To make the chocolate swirled halawa, grate 8 squares (30g) of the chocolate over the remaining tahini mixture. Stir well to combine.

5. 5

   Roll the plain balls into each topping separately...: Roll the plain balls into each topping separately while pressing firmly to adhere. The pistachios are not as easy to stick on as the sesame seeds, so you might feel the need to use your fingers to insert a few at time into the balls. Place the truffles into mini cupcake liners to serve.

6. 6

   Chill the 8 chocolate swirled halawa truffles in...: Chill the 8 chocolate swirled halawa truffles in the freezer for at least 15 minutes or until very firm and cold. Line a plate with parchment paper. Grate 4 of the chocolate squares (15g) and set aside. In a small but deep, microwave-safe bowl, microwave the remaining 12 chocolate squares (45g) in 15 second intervals, stopping and stirring in between until mostly melted. Continue to stir the chocolate until it has completely melted and very smooth. Stir in reserved grated chocolate until fully melted, then stir in the oil. (This process of melting 3/4 the amount of chocolate first and then adding in the remaining grated 1/4, is a quick way to temper the chocolate, which will allow it to set firmly over the truffles without melting to the touch; so don't skip it).

7. 7

   Dip a skewer about 1cm into the melted...: Dip a skewer about 1cm into the melted chocolate, then insert into the center of the firmed, cold halawa truffle. Only push it about 1/4 of the way through the truffle. Using the skewer, transfer the truffle to the bowl of chocolate and dip until it is completely covered. While holding onto the skewer, very gently tap your hand to allow excess coating to drop off. Transfer to the parchment-lined plate, carefully removing the toothpick, then decorate the top with sprinkles, if desired. Chill in the refrigerator until the chocolate sets. Peel the truffles off the parchment and place into mini cupcake liners to serve. Truffles will keep well at cool room temperature or in the refrigerator for several weeks. Hot, humid weather will soften and sweat the truffles, so be sure to avoid them.