Who's up for a truffle treat but with a twist?
I have been lucky enough to team up with the Japanese food experts, Yutaka, to create a range of delicious chocolate treats that have a slightly more intense flavouring.
The Truffles which we made were:
Miso Caramel - This is my personal favourite!
Shaoxing Rice Wine – A truffle with a alcoholic twist
Wasabi Furikake – A little spice and a little crunch
Pickled Sushi Ginger – A Ginger essence with a tang of pickle
Yuzu – A truffle for those of you who like a citrus burst
The Miso caramel truffle had to be my absolute favourite; but then I am a sucker for anything caramel.
You can find all the instructions which we followed to make the truffles below.
Truffle Ingredients to make approximately 30 - 36 (we halved the amounts given to make around 15)
200g dark good quality chocolate
60ml double cream
80g unsalted butter
Method for all truffles
In a double saucepan (or a Pyrex bowl in a saucepan), place chocolate, butter and cream. Heat through slowly until smooth whilst whisking.
Remove from heat and divide into 5 equal portions, adding the various flavourings to each individual portion as below.
Place in the fridge to set
– overnight if possible.
Filling and Coating Ingredients
Yutaka Shaoxing Rice Wine Flavouring
2 tbs Shaoxing rice wine warmed
Vermicelli for coating
Yutaka Wasabi Furikake Flavouring
2 tbs Yutaka Wasabi Furikake
Drinking chocolate for coating
Yutaka Pickled Sushi Ginger Flavouring
2 tbs chopped Yutaka sushi ginger
Cocoa for coating
Yutaka Yuzu Flavouring
2 tsp Yutaka Yuzu
100g white chocolate - gently melted for coating
Miso Caramel Sauce Filling
50ml double cream
1 tbs Yutaka Miso
100g dark chocolate – gently melted for coating
Pink salt crystals for sprinkling on the top
Miso Caramel Flavouring Method
Put sugar and water in a heavy bottomed saucepan, stir and leave on a medium heat, stirring occasionally, until caramel in colour.
Carefully add double cream (it will hiss a little) and whisk whilst off the heat.
Add miso paste and whisk thoroughly until smooth.
Add 2 tbs of miso caramel sauce to the remaining truffle mixture.
The remainder of the sauce saved and used over ice cream for a delicious dessert.
To finish the truffles remove the various truffle mixes from the fridge and, with a teaspoon, scoop out a goodly amount.
Roll into a ball and place on a plate (remembering to keeping the various flavours separate) and continue until all the mixture has been used.
Roll the ginger truffles in cocoa and place in truffle cases. Roll the Wasabi Furikake in drinking chocolate and the rice wine truffles in vermicelli and return to fridge.
Using a double boiler (or Pyrex bowl in a saucepan) melt the white chocolate over a low heat and, when removed from the heat & cooled slightly, spoon over Yuzu truffles until coated. You can use a cocktail stick pushed carefully into a truffle to help you turn and coat with the chocolate. This needs patience! Leave them to set on a plate.
Melt the dark chocolate and coat the Miso caramel truffles as above.
Sprinkle a couple of pink salt crystals on the top.
As you can see ours didn't turn out the prettiest but they were super tasty!
What is your favourite chocolate recipe?