Seeded Coconut Truffles

Place chocolate in a medium bowl. Bring cream to a simmer in a small saucepan over medium heat. Pour over chocolate and let sit until chocolate is softened, about 3 minutes. Whisk until smooth. Cover and chill until ganache is firm enough to roll into balls, at least 3 hours.

Toast amaranth and sesame seeds in a dry medium skillet over medium-high heat, stirring, until some of amaranth has puffed and sesame seeds are golden, about 3 minutes. Transfer to a small bowl and stir in coconut; let cool.

Scoop out a scant tablespoonful of ganache. Roll into a ball (if you’d like, wear disposable gloves to keep your hands clean), then roll in coconut mixture. Place on a parchment-lined baking sheet. Repeat with remaining ganache. Chill truffles until firm, at least 1 hour.

Do ahead: Ganache can be made 3 days ahead; keep chilled. Truffles can be made 1 week ahead; store airtight in the refrigerator.