Chocolate truffles with soy bean powder

Chocolate truffles with soy bean powder

From
Izakaya
Serves
6
Photographer
Chris Chen

Ingredients

Quantity Ingredient
200g dark chocolate, chopped, preferably Japanese
125g unsalted butter, chopped
1 tablespoon espresso coffee
100ml cream
2 tablespoons kinako

Method

  1. Put the chocolate, butter, coffee and cream in a heatproof bowl. Set the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not come into contact with the water. Heat until the chocolate has softened, then stir until the mixture is smooth and glossy. Remove from the heat and transfer to a bowl. Place in the fridge for 3–6 hours, or until chilled and firm.
  2. Dip a tablespoon into warm water. Use the warm spoon to scoop out the chocolate mixture and transfer directly to a chilled serving plate. Repeat this process to make eight truffles.
  3. Sift the kinako over the truffles to serve.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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