Photo: Natalie Levin
Two days ago. I participated in a very special Japanese Valentine’s day feast, made by my friends over at Komata, and I was in charge of the desserts. I made no less than four different Japanese-like desserts, mostly using Japanese ingredients such as wasabi, miso, yuzu etc.
These white chocolate wasabi truffles were one of the treats I made for that evening. These truffles combine sweet and spicy with crunchy pistachio on the sides. They became the hit of the dessert platter, and everyone were asking for the recipe.
These wasabi truffles are so easy to make, and if you like to challenge your palate with new flavors – do not miss this recipe. The Japanese taste lovers have fallen in love with these truffles, and I can only hope that this will happen to you as well. Itadakemas!
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Photo: Natalie Levin
White Chocolate Wasabi Truffles
For the truffles:
- 250 grams white chocolate (coarsely chopped)
- 60 ml. whipping cream
- 5-10 grams of wasabi paste
For coating:
- 100 grams roasted pistachios
- Chop the chocolate and put in a bowl.
- Add the cream and melt together in the microwave or over double-boiler until everything melts and you get a uniform and thick ganache.
- Add in wasabi and taste until you reach the desired level of spiciness. The quantity may vary greatly depending on the type of wasabi used, so it is best to taste.
- Cool the mixture in the refrigerator for two hours to set.
- Grind the pistachios into pretty thin crumbs.
- Using a spoon, take out bits of the mixture and roll in your hands to form small balls.
- Coat each truffle with pistachios and serve.
- Keep the truffles in a closed container for up to a week.
- The truffles can be frozen for up to a month.
- Instead of whipping cream you can use coconut cream in the same amount.
- Wasabi paste is available at specialty cook stores and large supermarkets.
Photo: Natalie Levin