Black sesame ganache

140g sugar-free white chocolate 

65g WARM black sesame paste (or ground black sesame seeds ground into paste in food processor with some melted butter)

4 tb. WARM cream

a pinch of salt



Blend the warm black sesame paste, salt, and warm cream until smooth.

Heat this gently in the microwave, stirring often, until just starts to get hot.

Add the chopped white chocolate (or ingredients for homemade) and mix well. If not melted after 30 seconds of stirring, reheat in the microwave for 10 seconds at a time, stirring in between until fully melted and incorporated.

Put into a ziplock bag or pastry bag, twist over the open end and let sit until cooled to room temperature.


It can now be used as frosting, cake filling, or chocolate truffle filling.










When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

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