Shichimi Togarashi, Clementine & Japanese Whisky Truffles

There is something about the bittersweet, unctuous mouth feel of chocolate set against the resonance of citrus and spice that will always have my heart. Make these as gifts, or just to have at hand for family and friends over the holiday season….

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truffles, chocolate truffles, spiced chocolate, christmas gifts, edible gifts

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Author: Suze Morrison

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Shichimi Togarashi, Clementine & Japanese Whisky Truffles

There is something about the bittersweet, unctuous mouth feel of chocolate set against the resonance of citrus and spice that will always have my heart. Make these as gifts, or just to have at hand for family and friends over the holiday season….

Ingredients

• 180ml Single Cream
• 1tsp Shichimi Togarashi
• 600g Dark Chocolate, finely chopped
• 40ml Japanese Whisky
• 20ml Clementine Juice
• 200g Dark Chocolate, melted
• Cocoa Powder to dust

Instructions

1. Place the cream and Shichimi Togarashi in a small saucepan and bring to steaming over a medium heat.
2. Add the chocolate to a heatproof bowl and pour over the hot spiced cream. Stand, without stirring for 1 minute.
3. Using a whisk, start from the inside towards the edges, whisk clockwise until smooth. Add the whisky & clementine juice and mix until just combined, anymore and the mixture may split. If it does split,add some cold cream, 1 tbsp at a time until it comes together.
4. Allow the mixture to cool for 20 minutes then transfer to the fridge for 4-5 hours, or until firm.
5. Line a large tray with non-stick baking paper.Take a teaspoon and roll the mixture into small balls using cold hands.
6. Freeze for 1 hour. Melt the 200g Chocolate over a Bain Marie. Using a toothpick, dip each truffle into the chocolate, turning to allow the excess to drip off. Stick the toothpick into an oasis or polystyrene until set.
7. Roll the truffles in cocoa powder. Store in the fridge until ready to serve.

https://gourmetglow.co.uk/recipes/shichimi-togarashi-clementine-japanese-whisky-truffles