I’ve been experimenting with chocolate truffles over Easter, with a little help from some ingredients from Yutaka. I was not convinced that wasabi and chocolate had a place together, but I soon discovered that in fact, pretty much anything goes with chocolate! Here’s the ingredients we were working with:
First of all, the chocolate truffle base. This will make delicious truffles anyway, and then you can add any flavouring you like.
Chocolate Truffle Base
makes approximately 30 – 36
- 200g dark good quality chocolate
- 60ml double cream
- 80g unsalted butter
- Truffle cases (optional)
In a double saucepan (or a Pyrex bowl over 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 – choose your favourite or try all 5
Yutaka Shaoxing rice wine flavouring
- 2 tbsp Shaoxing rice wine warmed
- Vermicelli for coating
Yutaka Wasabi Furikake flavouring
- 2 tbsp Yutaka Wasabi Furikake
- Drinking chocolate for coating
Yutaka Pickled Sushi Ginger flavouring
- 2 tbsp 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
- 75g sugar
- 25ml water
- 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 over 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.
I made all the flavours, although I didn’t have any white chocolate or chocolate vermicelli, so I dusted them all in cocoa apart from the miso caramel ones, which I covered in dark chocolate and put salt crystals on top.
Results: the taste test!
The miso caramels were the most popular, and next time, I’d make them all this flavour. All the family loved them. The sauce sounds scary to make but actually isn’t. If you remember to stir the sugar mixture once, before you heat it, then leave it be until it starts to brown, then take it off the heat and swirl the pan before adding the cream, you’ll be fine. Next was the rice wine ones, I found them a little too strong, so I’d use a bit less, but it would be popular at Christmas time, and my husband really liked them. The ginger ones I wasn’t keen on as I’m not a big ginger fan, and the strips of ginger made the chocolate hard to shape. I’d use ginger puree or powder instead. The Yuzu was a bit sour, I’d probably dial it down a bit, and maybe the white chocolate coating would help to sweeten it. The frukake wasabi chocolates had a nice texture, with an undernote of wasabi, which I liked, but again I preferred the caramel or plain truffle. I love wasabi as an ingredient, just not sure it needs to be in chocolate. All in all, as I said, most things go with chocolate, and I’d definitely recommend using miso paste in a caramel, it’s already salty so it turns it automatically into a salted caramel.
Disclosure: we received the ingredients for this post, all opinions my own, recipes courtesy of Yutaka.