Japanese
cuisine
Ingredients:
- 2 tbsp heavy
cream.
- 4 oz good
quality white chocolate.
- 2 tsp freshly
grated daruma wasabi.
- crystallized
ginger.
- 2-4 tbsp powdered
sugar.
- matcha
powder, optional.
Directions:
- Chop white
chocolate and add to a small (microwavable) bowl.
- Heat cream
until it begins to come to a boil.
- Pour over
white chocolate and stir with a fork or small whisk until the chocolate has
melted and become smooth.
- If you need,
microwave 5-10sec at a time, stir and repeat until mixture is completely
smooth.
- Add wasabi
and mix until well combined. Cover and refrigerate a few hours or overnight.
- Chop
crystallized ginger to a dice, or chunks just under 1cm large.
- Add some
powdered sugar and a little bit of matcha (if using) to a plate or small bowl.
- Using a spoon
or your hands, shape a small amount of chocolate into a ball around a chunk of
crystallized ginger.
- Drop into
powdered sugar and repeat.
- After you've
made a few truffles, toss them around in the powdered sugar to coat.
- Remove any
excess and transfer them to a container or parchment paper.
- Repeat until
you've used all of your chocolate mixture, then chill until firm.