Place the chocolate in a microwave-safe bowl and microwave at full power, stopping every 30 seconds to stir, until smooth, 60 to 90 seconds total. Whisk in the tahini, vanilla and salt until the mixture is smooth. Re-frigerate until the mixture is semi-solid but still scoopable, 20 minutes. (Don’t freeze; it’ll harden too fast.) Line a baking sheet with parch-ment paper or foil. Dip a melon baller or mini scooper in hot water and scoop the chocolate mixture into little rounds, then drop the truf-fles onto the prepared baking sheet. Alternatively, lightly coat your hands with a flavorless oil (safflower, sunflower or canola) and roll the truffles between your palms. Store the truffles in the fridge (for up to  2 weeks) or freezer (for up to 3 months).

Make It Hot (Tahini Hot Chocolate):
Combine the melted chocolate, tahini, vanilla and salt as above, but instead of chilling it, gently heat it in a saucepan with 2 to 2½ cups of dairy, coconut or almond milk. Serve in small cups (it’s rich!). If desired, add a touch of cinnamon to taste.

Excerpted from Tahini by Adeena Sussman. (Short Stack Editions: 2016)