Preparation

Black sesame seeds have been prized in Asian desserts for centuries, valued for their distinctive nutty flavor and striking appearance. These truffles honor that tradition while packaging it in a bite-sized format that works for any occasion.

Preparation

1. Toast the black sesame seeds in a dry skillet over medium heat for 3-4 minutes, shaking the pan frequently, until fragrant. Let cool slightly, then grind in a food processor or spice grinder until finely ground but not a paste.
2. In a large bowl, combine the ground black sesame, sweetened condensed milk, 1.5 cups of the shredded coconut, sea salt, and honey. Mix thoroughly until the mixture holds together when pressed.
3. Place the remaining 1/2 cup of shredded coconut in a shallow bowl. This will be your coating.
4. Using your hands or a small cookie scoop, form the mixture into 1-inch balls. Roll each ball in the reserved shredded coconut to coat.
5. Place the truffles on a parchment-lined tray and refrigerate for at least 2 hours before serving. They'll firm up and develop an even better texture.

Storage: Keep these truffles refrigerated in an airtight container for up to one week. They actually taste even better on day two as the flavors meld.