Prep your chocolate. Place the chopped chocolate in a heatproof bowl. The smaller the pieces, the faster and more evenly they’ll melt.

Melt gently. Set the bowl over a pot of barely simmering water (a double boiler), making sure the bowl doesn’t touch the water. Stir until smooth. Alternatively, microwave in 20–30 second bursts, stirring between each, until just melted.

Stir in tahini. Remove the bowl from heat and whisk in the tahini while the chocolate is warm. The mixture should become thick, glossy, and uniform.

Add flavor and sweetness. Whisk in maple syrup (or honey), vanilla, and salt. Taste and adjust the sweetness. If the mixture seizes slightly, add 1 teaspoon of neutral oil and whisk until smooth.

Chill to set. Cover the bowl and refrigerate for 45–60 minutes, until the mixture is firm but scoopable, like a thick ganache. If it gets too hard, let it sit at room temperature for 10–15 minutes.

Set up coatings. Place cocoa powder, sesame seeds, pistachios, or coconut in shallow bowls. Line a tray with parchment paper.

Shape the truffles. Using a teaspoon or small cookie scoop, portion the mixture into 1-inch balls. Roll quickly between your palms to shape. If the mixture is sticky, dust your hands with cocoa or chill it a bit longer.

Coat and chill again. Roll truffles in your chosen coatings. Arrange on the tray and refrigerate for 20 minutes to firm up.

Serve. Enjoy straight from the fridge for a firmer bite, or let them sit at room temp for 5–10 minutes for a softer, melt-in-your-mouth texture.