Ingredients

• 3 ounces bittersweet chocolate, melted
• 1/2 cup tahini
• 2 tablespoons sugar
• 1 teaspoon kosher salt, plus more
• 1 teaspoon vegetable oil
• 1/4 cup black wild rice

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Instructions

1. Place a parchment-lined baking sheet in the refrigerator to chill. Mix chocolate, tahini, sugar, and 1 teaspoon salt in a medium bowl with a rubber spatula; chill until firm, about 15 minutes.
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).
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.
4. Do ahead: Truffles can be made 4 hours ahead; keep chilled. Let sit at room temperature 10 minutes before serving.