1. Toast the sesame seeds in a frying pan, stirring without burning.
2. Melt the white chocolate together with the coconut oil in a double boiler or in the microwave.
3. Add the toasted sesame seeds and mix.
4. Fill the chocolate molds (or an ice cube tray) with a part of the chocolate and sesame mixture, covering the base and the sides well.
5. Place in the freezer for 5 minutes to harden.
6. Remove from the freezer and add a teaspoon of jam to each bonbon and cover with the rest of the chocolate.
7. Place back in the freezer until hardened.