In honor of Valentine's Day, I decided to make some truffles to bring to work (Okay fine, I just wanted an excuse to make truffles). To add a Chinese New Year inspired twist, I infused the cream with ground, toasted sesame seeds. In addition, I strained out the sesame pieces before adding hot cream to the chocolate so the ganache would retain it's smooth mouthfeel.
Sesame excitement aside, I followed Robert Linxe's chocolate truffle recipe as posted here by Smitten Kitchen. A trip to Sur La Table resulted in a kilogram tablet (that's 2.2 lbs of chocolately goodness) of Valrhona 61% dark chocolate. It completely dwarfed the Trader Joes Pound Plus bar I had gotten the previous day.
