This is a sponsored post, Yutaka provided me with the ingredients to make these truffles!
When the opportunity to make truffles for Easter with some unusual flavours arose I definitely wanted to find out more! Yutaka sent me a package with some amazing Japanese flavourings and the recipe to create these Chocolate Truffles with a Difference.
Here is the information they sent me:
Chocolate truffles have just become a little more sophisticated, thanks to the Japanese food experts, Yutaka. Perfect for grown-ups who are looking for a more intense chocolate hit this Easter with a range of interesting flavours:
* 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
You can find Yutaka’s full product range and where you can find and purchase it at www.yutaka.co
So I followed the recipe and made all the truffles and I was really pleased with the finished look of them. If you were to make these as a gift they would look great in some truffle cases in a box! Here is what I thought of all the individual flavours.
The miso caramel was my favourite! I love salted caramel and the miso really did give a great salted flavour to the caramel and the overall truffle was amazing! It had a great velvety texture and the little crunch of salt on the top just finished it off.
The shaoxing rice wine truffle was really yummy. Covered in the vermicelli it reminded me of a rum truffle. You can really taste that kick of alcohol.
This truffle was the most ‘out there’ of all the flavourings and I’ve got to be honest it really wasn’t to my taste. You could really feel the heat of the wasabi and it had a little crunch with the sesame seeds. If you are a fan of chilli chocolate this might be the perfect truffle for you! I would maybe recommend using just 1 tbsp of the wasabi furikake instead of the 2 tbsp recommended in the recipe.
Again this was a really yummy truffle! It had a great ginger flavour without it being too strong and I loved the bit of texture you get from the ginger pieces inside.
The yuzu truffle came a close second to the Miso caramel truffle for me but it was my husband’s favourite! A really great citrus flavour and the white chocolate gives it just the right amount of sweetness.
Overall I was really surprised with how good the truffles were. You would never think to create chocolates with any of these flavourings and yet they really work! Miso Caramel is honestly delicious and I’ll definitely be using it in a recipe in the future. What do you think to these Chocolate Truffles with a Difference? Give them a try this Easter and let me know what you think!
Lianne x
Chocolate Truffles with a Difference
Ingredients
to make the truffles
- 200 g good quality dark chocolate
- 60 ml double cream
- 80 g unsalted butter
to make the miso caramel
- 75 g sugar
- 25 ml water
- 50 ml double cream
- 2 tbsp miso paste
the flavourings
- 2 tbsp yuzu
- 2 tbsp wasabi furikake (I would recommend using just 1 tbsp)
- 2 tbsp shaoxing rice wine
- 2 tbsp pickled ginger finely chopped
- 2 tbsp miso caramel
to cover the truffles
- 100 g dark chocolate
- pink salt crystals
- cocoa powder
- 100 g white chocolate
- vermicelli
Instructions
to make the caramel
-
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.
to make the truffles
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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. Leave to set, either in a fridge for a couple of hours or on the counter overnight. Don't leave them in the fridge too long or you won't be able to mold them.
to finish the truffles
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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.
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Roll the ginger truffles and the Wasabi Furikake truffles in cocoa and place in truffle cases. Roll 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. Happy Easter!
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Follow my Sweet Treat board on Pinterest to find more Truffle recipes!
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The citrus flavor sounds like just the sort of chocolate I would eat…but sorry, the wasabi would would be a definite “no” for me. My husband loves wasabi but I have no fond feelings for it!
Author
My husband DID NOT like the wasabi lol The citrus one was really yummy, it went so well with the white chocolate 🙂
These all sounds really interesting! I would never even think about making truffles out of these ingredients! I love the different flavors. Thanks for sharing! They look amazing!
Author
Thanks, I was surprised by how good they were! And I’m sure there is someone out there who would even enjoy the wasabi 🙂
Oh, my goodness… these sound so good (and look delicious to boot!). I’d love to try the miso caramel, too–who woulda’ thunk to combine all of these ingredients to create such decadent truffles. Thanks for sharing!
Author
Thank you! They definitely are truffles with a difference but I will be making Miso caramel again, it was amazing! 🙂
Wow! These definitely sound unique and different! I love chocolate though so I would try just about anything in truffle form – maybe not wasabi though, I’m not a big fan of it!
Author
The wasabi one wasn’t really for me lol but I was so surprised by the others, they were really nice! 🙂
Those truffles look so good. I was craving chocolate yesterday. I haven’t had sugar in over 8 weeks but maybe since it was Easter I wanted it. UGh.
Author
That’s great, well done! I wish I had your kind of will power 🙂
They look so good, and Miso Caramel sounds intriguing 🙂
Author
Miso caramel is soooo good! I’m planning a new recipe using it because I loved it that much 🙂
These look really good and you’ve got some interesting flavor profiles. I might need to try to make these!
Author
Thanks, I was a fun project making something so different! 🙂
Those truffles sound amazing!! I love the idea of the different flavours. They look delicious too!
Author
Thank you so much! I enjoyed making something new! 🙂
These sound so interesting! It would be fun to have a tasting party with all these flavors.
Author
oh Yes it would! And to not let anyone know which is the Wasabi flavour Ha Ha! 🙂