Japanese Chocolate Truffles

Japanese Chocolate Truffles

  • Serves 1
Rated by 26 people
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Indulge in a little homemade luxury with some moreish black vinegar, matcha green tea, yuzu citrus and sansho pepper chocolate truffles. Inspired by four unique tastebud tempting flavours from Japanese cuisine, these little treats bring European chocolate truffles to life in uniquely Japanese ways. Try them all, as well as the umeshu spritzer recipe, at the end of an evening meal.


Please refer to individual recipes

How To Prepare

  1. Black Vinegar Truffles
    • 95g chocolate
    • 1 tsp black vinegar
    • cocoa powder

    1. Break your chocolate into pieces. Next bring a pan of water to the boil. Add the chocolate to a glass bowl and place on top of the pan.
    2. Gently melt the chocolate, stirring and making sure the chocolate does not burn.
    3. When melted removed from the heat and allow to chocolate to cool to around body temperature, before stirring in the black vinegar and mixing well.
    4. When the chocolate is cool enough, spoon onto greaseproof paper. Leave in the fridge to cool until firm enough to shape, then roll into balls.
    5. Sprinkle some cocoa powder on a plate, then roll the chocolates in it as a finishing touch.

  2. Matcha Truffles
    • 160g white chocolate
    • 100ml fresh cream
    • 10g honey
    • 10g salted butter
    • 10g matcha green tea

    1. Break your chocolate into pieces and leave to one side.
    2. In a microwave safe bowl add the matcha green tea, slowly pour in the fresh cream, stirring all the while, until the matcha and cream are well combined and non-lumpy.
    3. Add the honey and microwave for 1 minute at 500W.
    4. Add the butter and chocolate, mixing well. Microwave again for 30 seconds at 500W, then stir making sure everything is fully melted and combined.
    5. Line a mould with greaseproof paper and pour in the chocolate. Leave to sit for half a day in the refrigerator.
    6. Cut into squares and dust with matcha powder.
  3. Sansho Pepper Truffles
    • 275g chocolate
    • 150ml fresh cream
    • sansho pepper to taste
    • cocoa powder

    1. Break up your chocolate into pieces.
    2. In one pan bring water to the boil, in another add your cream and gently heat. When the cream begins to simmer remove from the heat.
    3. Add the chocolate to a heat proof bowl and place over the pan with the boiling water. Pour in the cream and stir, making sure the chocolate does not burn.
    4. Sprinkle on some sansho pepper to taste.
    5. Spoon onto greaseproof paper and leave to chill in the fridge until firm enough to mould.
    6. Form into balls and finish with a dusting of cocoa powder.

  4. Yuzu Truffles
    • 100g chocolate
    • 60ml fresh cream
    • 15g granulated sugar
    • 9ml water
    • drop of lemon juice
    • 2 tbsp yuzu juice
    • cocoa powder

    1. Break your chocolate into pieces and put to one side.
    2. Add the sugar, water and lemon to a pan and heat over a high heat. Stir occasionally until the mixture turns clear.
    3.When the mixture comes to the boil don’t stir further, but drop a little bit of the mixture in iced water. When the mixture begins to form strands, take off the heat and put to one side.
    4. Bring a pan of water to the boil, add the chocolate to a heatproof bowl and place on top.
    5. When the chocolate has melted, stir in the cream, then the sugar syrup. Whip the chocolate with a whisk, then stir in the yuzu juice.
    6. Leave the chocolate to chill before spooning onto greaseproof paper.
    7. Refrigerate until firm enough to roll into balls, then dust with cocoa powder.

  5. Umeshu Royal
    • 90ml sparkling wine
    • 10ml umeshu plum wine

    1. Gently chill your glass.
    2. Add a generous splash of umeshu plum wine and top off with sparkling wine.
    3. Enjoy while feeling sophisticated and cool.

Tips and Information

• You can melt your chocolate in a microwave or above boiling water on a stove. We recommend where possible to heat on a stove, it’s much easier to control the heat and notice when things start to go wrong. If you prefer to use a microwave, use a low heat and zap in 20 second increments, unless otherwise stated, so you can check up on your choccie.
• When cooling your chocolate in a fridge make sure any pungent foods like garlic or onions are well wrapped and way from the chocolate, otherwise you may get a taste sensation you hadn’t intended.
• For the Sansho Truffles, you can steep sansho pepper in the cream using a tea bag if you like. But make sure the sansho pepper grains are large enough not slip through the mesh.
• For the Yuzu Truffles instead of sugar syrup, rice syrup, corn syrup, maple syrup or even agave nectar can all be used. However, they may change the flavour a little bit, so test before making any big batches.