If you have enjoyed Easter and are now looking for something a little bit different then why not try these tasty unique truffles, using some products from YUTAKA, YUTAKA is a leading UK based Japanese food company and has all the ingredients, without all the additives, to make authentic and delicious truffles at home. For more information check out www.yutaka.co
Miso Caramel - think salted caramel with a twist
Shaoxing Rice Wine - a warm, boozy hit
Wasabi Furikake - milder than chilli with the added crunch of sesame
Pickled Sushi Ginger - chocolate & ginger with the surprising tang of pickle
Yuzu - a hint of citrus.
I wanted to share all of the alternate recipes as they are mostly based using the same recipe and method, but with different flavours and fillings. I opted to make theYutaka Pickled Sushi Ginger, they were really tasty and the ginger taste worked well with the chocolate, giving it a tangy taste. I did roll some in cocoa powder and some in vermicelli for variety. Perfect!
200g dark good quality chocolate
60ml double cream
80g unsalted butter
Yutaka Pickled Sushi Ginger
2 tbs chopped Yutaka sushi ginger
Cocoa for coating
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 & 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 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.