Chocolate Truffles with a Difference

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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.

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.

Chocolate truffles with a difference

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.

Chocolate truffles with a difference

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.

Chocolate truffles with a difference

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. 

Chocolate truffles with a difference

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.

Chocolate truffles with a difference

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.

Chocolate Truffles with a differenceChocolate truffles with a differenceChocolate truffles with a differenceChocolate truffles with a difference

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

Print Recipe
Chocolate Truffles with a Difference
truffles with a difference
Servings
20-25 truffles
Ingredients
to make the truffles
to make the miso caramel
the flavourings
Servings
20-25 truffles
Ingredients
to make the truffles
to make the miso caramel
the flavourings
truffles with a difference
Instructions
to make the caramel
  1. 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
  1. 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
  1. 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.
  2. 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.
  3. 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.
  4. 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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Chocolate truffles with a difference

 

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