As part of the Marx Foods Ridiculously Delicious Challenge, I created these white chocolate wasabi truffles. In contrast to the complexity of the Asian Sundae, these truffles are much simpler and allow the wasabi to take center stage.
One taster commented that she could see these in a bowl on her coffee table (or maybe she just wanted to take the rest home!). Another had this to say...
"The chocolate smoothes out the wasabi, and the crystallized ginger in the middle makes it almost a 2-part flavor wave...depending on how much filling to outer layer you get in your bite you'll either get wasabi finished with the cooling flavor of ginger, or the sweet of ginger with a little wasabi punch at the finish. Good stuff."
White Chocolate Wasabi Truffles
Recipe by Shannon
Yield: ~24small truffles
Having burned white chocolate before, I adopted Nicole's technique for melting the chocolate, and found it to work well. White chocolate is a bit trickier to work with (at least in an apartment as warm as mine), but I washed my hands every once in awhile and didn't worry too much. There's a second chill after forming and rolling the truffles, and all was good by then.
2T heavy cream
4oz good quality white chocolate (I used Callebut, which I got a chunk of at my WF)
2t freshly grated daruma wasabi
powdered sugar (2-4T)
matcha powder, optional
Chop white chocolate and add to a small (microwavable) bowl. Heat cream (stove or microwave, your choice) 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 (maybe start with a dime-size amount?). 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.
So, awesome readers, which is more ridiculously delicious-- my Asian Sundae or White Chocolate Wasabi truffles??