We love Japanese food, and going out for sushi is something my husband and I enjoy doing. I even turned my hand to making sushi at home, thanks to Yutaka – which was a lot of fun! So when they got in touch again and asked if I would like to try making these Japanese Chocolate Truffles, of course I said yes!
Japanese Chocolate Truffles
When I told my husband about these Japanese chocolate truffles, he said it reminded him of our honeymoon and the box of chocolates that had been left in our hotel suite on our first night. They weren’t Japanese chocolates (although, we had been out for sushi for dinner!) but rather a selection of unusual flavoured chocolates. I can’t remember them all now, but I do remember one having an onion flavour – blergh!
I really hoped that these Japanese chocolate truffles would tickle the taste buds, and not traumatise them!
Yutaka sell a range of Japanese food products, which can be bought in larger supermarkets, as well as online. I love that in this day an age we can find such a variety of ingredients in our local supermarkets. (I am aware that makes me sound really old!) At one time or another I have used all of the flavouring ingredients that Yutaka sent to me to make these truffles – but I’ve never thought to add them to chocolate before!
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- 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
The most interesting truffle was the Miso Caramel – I couldn’t correlate in my head using miso this way, as I only ever use it for soup! But I was pleasantly surprised! I’m a big fan of rum balls, so the boozy Shaoxing Rice Wine is a great alternative. I also love chocolate orange, and again, the citrus flavour of Yuzu hit the spot. My hubby loves ginger, so naturally, the Pickled Sushi Ginger truffles were his favourite! And finally, the Wasabi Furikake – well, we’ve both tried chilli chocolate, and actually both really like wasabi – so these weren’t too out there for us – the sesame seeds gave a nice crunchy texture.
These flavours might not be for everyone, but if you’re up for trying something a little unusual, give these Japanese chocolate truffles a try! They would also make a great homemade gift for a foodie friend or relative too!
Basic Chocolate Truffle
- 200g dark good quality chocolate
- 60ml double cream
- 80g unsalted butter
- Truffle cases
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
- 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
- Place chocolate, butter and cream in a double boiler (or in a bowl over a pan of simmering water) and heat through slowly until smooth whilst whisking.
- Remove from heat and divide into (5) equal portions, adding the various flavourings listed to each individual portion as below. Place in the fridge to set - overnight if possible.
- Remove the various truffle mixes from the fridge and, scoop out some of the mixture with a teaspoon Roll into a ball (you're aiming for about 2.5cm/1" balls) and place on a plate (remembering to keeping the various flavours separate) and continue until all the mixture has been used.
For the Rice Wine Truffles
- Roll in vermicelli and return to fridge.
For the Wasabi Furikaki Truffles
- Roll in drinking chocolate
For the Ginger Truffles
- Roll in cocoa and place in truffle cases.
For the Yuzu Truffles
- Using a double boiler (or in a bowl over a pan of simmering water) melt the white chocolate over a low heat and allow to cool slightly before coating the truffles. Push a cocktail stick into the truffle to dip and turn in the chocolate, or sit the truffle onto a fork, and place into the chocolate, gently lift up and allow excess chocolate to drip away. Leave to set.
For the Miso Caramel Truffles
- 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, melt the dark chocolate and coat the Miso caramel truffles as above. Sprinkle a couple of pink salt crystals on the top.
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