If you think you’ve filled up on chocolate after Easter weekend, then think again! You, or at least the kids, have probably got a mountain of chocolate to get through and let’s be honest, you’re trying to work out how you can get the lion’s share without the kids noticing. Well, how about making something a little different.
Most Easters I will spend a little time melting down the chocolate the kids got and making something out of it because, let’s be frank, they get way too much anyway and us adults are usually forgotten about *sniff*. Yutaka recently sent me a little parcel of flavourings that I could put into some of the chocolate and turn it into truffles. They’re tasty, unique and totally yummy! I’ll admit, sushi isn’t really my ‘thing’ but I was intrigued as to how some of these ingredients would work with chocolate. I decided I’d whip up two batches as I had the kids at my ankles (shocker!) and pick two of the flavours to try first. Baring in mind the only time I’ve ever really seen how a truffle is made was at the Thornton’s factory tour, I did wonder how my efforts would go from start to finish.
Chocolate Truffle Base (30-36)
200g dark good quality chocolate
60ml double cream
80g unsalted butter
All you need to do is put the chocolate, butter and cream in a glass bowl over a pan of water and heat through slowly until it’s all smooth. Remove from heat and divide into 5 equal portions if you’re going to try all of the flavours below; I only used half of the ingredients and split the mixture into two and used the Yuzu Citrus and Wasabi Furikake. Once the flavours have been added just place the bowls in the fridge to set, preferably over night – and try not to forget which flavour you added to which bowl!
Yutaka Yuzu Citrus Chocolate Truffles
To your truffle base mixture add 2 tablespoons of the Yutaka Yuzu seasoning. It gives the chocolate a really nice citrus kick, although I was sceptical at first as it seemed to distort the mixture slightly, so that’s totally normal if that happens!
Once the mixture has set, melt down some white chocolate and cover the truffles in these. Best done with a cocktail stick and left to set on a plate I found! These were probably my favourite. I love oranges in chocolate and I’m a huge fan of lemon and this gave me all the right hits in all the right places. I’ll definitely be making these again – yummy!
Yutaka Miso Caramel
This one is a little trickier to flavour. In a heavy bottomed saucepan add 75g of sugar and 25ml of water and place on a medium heat while stirring occasionally and until caramel in colour. Carefully add in 50ml of double cream and whisk away from the heart. Add 1 tablespoon of Yutaka Miso Paste and whisk until super smooth.
Add 2 tablespoons of this mixture to your truffle paste and allow to set. Roll these out, melt down some of the dark chocolate and coat the truffles. The rest of the sauce tastes lovely over ice cream, or so I’ve heard!
These are the ones we’ll be trying next because they sound utterly delicious!
Yutaka Wasabi Furikake Chocolate Truffles
To your truffle base add 2 tablespoons of the Yutaka Wasabi Furikake. I had a little sniff of this before I added it and I’ll admit I did turn my nose up but I thought I’d go for it anyway. Once they’ve set, roll the truffles in some drinking chocolate just to coat them and you’re done.
The flavours are described as ‘milder than chilli with the added crunch of sesame’ but I think these are probably an acquired taste because they looked really tasty but I wasn’t a huge fan. Toby sniffed it and wasn’t a fan and Teddy, who eats anything, wasn’t hugely interested either. My least favourite of the two if I’m being honest. Just not for us!
Yutaka Pickled Sushi Ginger
Described as ‘ginger with a surprising tang of pickle’ I’m definitely intrigued about these. Just add 2 tablespoons of the Yutaka Picked Sushi Ginger to your truffle base. Coat them in drinking chocolate once rolled out and demolish!
These will be made next, along with the Miso caramel ones I think. I’ve never had ginger and chocolate and I can’t imagine how the flavours might work together, but we’ll see soon enough.
Yutaka Shaoxing Rice Wine
Designed to give your truffles a warm, boozy hit add two tablespoons to your chocolate truffle base. Once rolled out coat them in vermicelli. I didn’t make these because I couldn’t get hold of the vermicelli and we’re not huge fans of anything particularly boozy, especially chocolates. But if booze and chocolates is your thing, this could definitely be the one for you!
What do you think of these flavours? Are you tempted to give them a go? They’re definitely one way to use up some of that left over Easter chocolate, or they’re a great idea for home made pressies for any occasion!
*I received the products from Yutaka to make these. All views and opinions are my own.