You can make these up to 4 hours ahead; any longer, and the rice coating will go from crisp to soggy. Let sit 10 minutes before serving.
Ingredients
Makes 20 Servings
3
½
2
1
1
¼
Preparation
-
Step 1
Place a parchment-lined baking sheet in the refrigerator to chill. Mix chocolate, tahini, sugar, and 1 tsp. salt in a medium bowl with a rubber spatula; chill until firm, about 15 minutes.
Step 2
Meanwhile, heat oil in a large skillet until smoking. Cook rice, stirring constantly. After about 1 minute it will start to puff and pop open, revealing the tan inside of the grain. Once all grain is popped, quickly transfer to paper towels; season with salt. Let cool (rice should be very toasty and crisp; if grains are chewy, start over).
Step 3
Scoop chocolate mixture by the heaping teaspoonful and roll into balls. Place on chilled baking sheet. Chill 5 minutes, then roll in puffed rice to coat. Chill 10 minutes, then serve.
Step 4
DO AHEAD: Truffles can be made 4 hours ahead; keep chilled. Let sit at room temperature 10 minutes before serving.