Slightly Chewy Japanese Style Truffles
I wanted to make truffles that would be appetizing and melt in your mouth. The texture of these truffles is chewy, like a Japanese rice cake, so I coated them with toppings used in Japanese cuisine.
This is very soft chocolate, so please work quickly when you shape it into round balls and then again when you coat the balls with the powder.
This is a soft chocolate - so smooth in your mouth.
And they stay soft - even when you leave them for a while. For about 15 ~ 20 truffles. Recipe by Nagari-na
Slightly Chewy Japanese Style Truffles
I wanted to make truffles that would be appetizing and melt in your mouth. The texture of these truffles is chewy, like a Japanese rice cake, so I coated them with toppings used in Japanese cuisine.
This is very soft chocolate, so please work quickly when you shape it into round balls and then again when you coat the balls with the powder.
This is a soft chocolate - so smooth in your mouth.
And they stay soft - even when you leave them for a while. For about 15 ~ 20 truffles. Recipe by Nagari-na
Cooking Instructions
- 1
Chop chocolate finely and place in a bowl. Heat the bowl with the chocolate in it over a double boiler to melt the chocolate. In a sauce pan, heat the ingredients marked with a ● until the mixture thickens, then remove it from the heat and place a moistened tea towel under the saucepan to cool it down until it's at about 30℃. Use a candy thermometer to measure the temperature.
- 2
Add the ingredients marked with a ● to the melted chocolate and mix. Transfer this onto a tray covered with parchment paper. Chill in the fridge to set for a while, then shape into round balls.
- 3
Coat the truffles with your preferred powder. They should be soft and moderately chewy.
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