Sesame Balls with Chocolate Ganache
Sesame Balls with Chocolate Ganache
Ingredients
For the Chocolate Ganache Filling
- 1 chocolate bar, unwrapped and broken into pieces
- 1/4 cup cream, or milk, as needed
For the Dough
- 200 grams glutinous rice flour
- 25 grams sugar
- 1 pinch salt
- 150 grams boiling water
For Assembly and Frying
- 1 cup raw sesame seeds, soaked in water, as needed
- 4 cups oil, for deep frying, or as needed
Instructions
- 1
Unwrap the chocolate bar and break it into pieces. Chop the chocolate pieces on a cutting board until finely chopped.
⏱️ 5 min
- 2
Place the chopped chocolate into a heatproof bowl. Pour cream (or milk) over the chopped chocolate. Stir the mixture until it forms a smooth, thick ganache. If needed, gently heat over a double boiler or in short bursts in the microwave to fully melt the chocolate.
⏱️ 10 min
- 3
Pour the ganache into a flat, rectangular pan or tray and spread it evenly. Chill the ganache in the refrigerator for at least 1 hour, or until solidified. Once firm, cut the ganache into small, roughly spherical portions suitable for filling the sesame balls. Freeze these ganache balls for at least 30 minutes to help them stay firm during frying.
⏱️ 10 min
- 4
In a large bowl, combine the 200 grams of glutinous rice flour, 25 grams of sugar, and a pinch of salt.
⏱️ 2 min
- 5
Slowly pour in the 150 grams of boiling water while continuously mixing with chopsticks or a spoon until the mixture comes together.
⏱️ 3 min
- 6
Knead the mixture by hand until it forms a smooth, pliable dough.
⏱️ 5 min
- 7
Roll the dough into a log shape. Cut the dough log into pieces, then roll these pieces into individual balls, each weighing approximately 30 grams.
⏱️ 10 min
- 8
Take one 30-gram dough ball and flatten it in the palm of your hand to form a disc. Place one of the chilled chocolate ganache balls into the center of the flattened dough.
⏱️ 10 min
- 9
Carefully wrap the dough around the filling, sealing it completely to form a smooth, spherical ball. Ensure there are no cracks or openings.
⏱️ 10 min
- 10
Thoroughly coat the outside of each assembled ball with raw sesame seeds that have been soaked in water. Press gently to ensure the seeds adhere well.
⏱️ 5 min
- 11
Heat oil in a deep pot or wok to a low heat of 270°F (132°C).
⏱️ 5 min•🌡️ 270
- 12
Carefully place the sesame balls into the hot oil, ensuring not to overcrowd the pot. Fry at 270°F (132°C) until the outside of the balls is set and slightly puffed.
⏱️ 5 min•🌡️ 270
- 13
During this initial frying stage, occasionally press down on the balls with chopsticks or a slotted spoon to help them expand and cook evenly.
⏱️ 5 min•🌡️ 270
- 14
Then, increase the heat to 350°F (175°C) and continue frying until the sesame balls are golden brown and crispy. Be cautious as sesame balls can sometimes explode during frying.
⏱️ 5 min•🌡️ 350
- 15
Remove the golden brown sesame balls from the oil using tongs or a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 2 min
- 16
Serve the sesame balls warm for the best experience, allowing the chocolate ganache to be slightly melted and gooey.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sesame Balls with Chocolate Ganache
For the Chocolate Ganache Filling
- 1 chocolate bar, unwrapped and broken into pieces
- 1/4 cup cream, or milk, as needed
For the Dough
- 200 grams glutinous rice flour
- 25 grams sugar
- 1 pinch salt
- 150 grams boiling water
For Assembly and Frying
- 1 cup raw sesame seeds, soaked in water, as needed
- 4 cups oil, for deep frying, or as needed
Instructions
- 1
Unwrap the chocolate bar and break it into pieces. Chop the chocolate pieces on a cutting board until finely chopped.
⏱️ 5 min - 2
Place the chopped chocolate into a heatproof bowl. Pour cream (or milk) over the chopped chocolate. Stir the mixture until it forms a smooth, thick ganache. If needed, gently heat over a double boiler or in short bursts in the microwave to fully melt the chocolate.
⏱️ 10 min - 3
Pour the ganache into a flat, rectangular pan or tray and spread it evenly. Chill the ganache in the refrigerator for at least 1 hour, or until solidified. Once firm, cut the ganache into small, roughly spherical portions suitable for filling the sesame balls. Freeze these ganache balls for at least 30 minutes to help them stay firm during frying.
⏱️ 10 min - 4
In a large bowl, combine the 200 grams of glutinous rice flour, 25 grams of sugar, and a pinch of salt.
⏱️ 2 min - 5
Slowly pour in the 150 grams of boiling water while continuously mixing with chopsticks or a spoon until the mixture comes together.
⏱️ 3 min - 6
Knead the mixture by hand until it forms a smooth, pliable dough.
⏱️ 5 min - 7
Roll the dough into a log shape. Cut the dough log into pieces, then roll these pieces into individual balls, each weighing approximately 30 grams.
⏱️ 10 min - 8
Take one 30-gram dough ball and flatten it in the palm of your hand to form a disc. Place one of the chilled chocolate ganache balls into the center of the flattened dough.
⏱️ 10 min - 9
Carefully wrap the dough around the filling, sealing it completely to form a smooth, spherical ball. Ensure there are no cracks or openings.
⏱️ 10 min - 10
Thoroughly coat the outside of each assembled ball with raw sesame seeds that have been soaked in water. Press gently to ensure the seeds adhere well.
⏱️ 5 min - 11
Heat oil in a deep pot or wok to a low heat of 270°F (132°C).
⏱️ 5 min•🌡️ 270 - 12
Carefully place the sesame balls into the hot oil, ensuring not to overcrowd the pot. Fry at 270°F (132°C) until the outside of the balls is set and slightly puffed.
⏱️ 5 min•🌡️ 270 - 13
During this initial frying stage, occasionally press down on the balls with chopsticks or a slotted spoon to help them expand and cook evenly.
⏱️ 5 min•🌡️ 270 - 14
Then, increase the heat to 350°F (175°C) and continue frying until the sesame balls are golden brown and crispy. Be cautious as sesame balls can sometimes explode during frying.
⏱️ 5 min•🌡️ 350 - 15
Remove the golden brown sesame balls from the oil using tongs or a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 2 min - 16
Serve the sesame balls warm for the best experience, allowing the chocolate ganache to be slightly melted and gooey.
⏱️ 1 min