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5 Japanese inspired Chocolate Truffle Recipes

5 Japanese inspired Chocolate Truffle Recipes

Easter is upon us and everywhere you look there is chocolate to be seen.

I love chocolate with dark chocolate being my favourite and when I was given the opportunity to try some Japanese inspired Chocolate Truffle recipes I jumped at the chance. The flavours we’re going to make are:

  • Miso Caramel – think salted caramel with a twist
  • Shaoxing Rice Wine – a warm, boozy hit
  • Wasabi Furikake – milder than chilli with the added crunch of sesame
  • Pickled Sushi Ginger – chocolate & ginger with the surprising tang of pickle
  • Yuzu – a hint of citrus

Japanese Inspired Chocolate Truffles

I have to be honest when I received a box of ingredients I was hard-pushed to imagine them paired with chocolate but here goes.

This is the list of items needed to make the truffles:

Good quality Dark Chocolate
Double Cream
Unsalted Butter
Truffle cases
Shaoxing rice wine warmed
Vermicelli
Yutaka Wasabi Furikake
Drinking chocolate
Yutaka sushi ginger
Cocoa
Yutaka Yuzu
White chocolate
Sugar
Water
Yutaka Miso
Pink salt crystals

Japanese Inspired Chocolate Truffles

Quite an interesting list of items, but this is to make five different flavoured truffles and will make approximately 30 – 36.

Chocolate Easter Truffles Recipe

200g dark good quality chocolate
60ml double cream
80g unsalted butter
Truffle cases

Method for all truffles

 In a double saucepan (or a Pyrex bowl in a saucepan), place chocolate, butter and cream. Heat through slowly until smooth whilst whisking. Remove from heat and divide into 5 equal portions, adding the various flavourings to each individual portion as below. Place in the fridge to set – overnight if possible.

Remove the various truffle mixes from the fridge and, with a teaspoon, scoop out a goodly amount. Roll into a ball and place on a plate (remembering to keeping the various flavours separate) and continue until all the mixture has been used.

Yutaka Shaoxing rice wine flavouring

2 tbs Shaoxing rice wine warmed
Vermicelli for coating

Yutaka Wasabi Furikake flavouring

2 tbs Yutaka Wasabi Furikake
Drinking chocolate for coating

Yutaka Pickled Sushi Ginger flavouring

2 tbs chopped Yutaka sushi ginger
Cocoa for coating

Roll the ginger truffles in cocoa and place in truffle cases.  Roll the Wasabi Furikake in drinking chocolate and the rice wine truffles in vermicelli and return to fridge.

Yutaka Yuzu flavouring

2 tsp Yutaka Yuzu
100g white chocolate – gently melted for coating

Using a double boiler (or Pyrex bowl in a saucepan) melt the white chocolate over a low heat and, when removed from the heat & cooled slightly, spoon over Yuzu truffles until coated.   You can use a cocktail stick pushed carefully into a truffle to help you turn and coat with the chocolate.  This needs patience!  Leave them to set on a plate.

Miso caramel sauce filling

75g sugar
25ml water
50ml double cream
1 tbs Yutaka Miso
100g dark chocolate – gently melted for coating
Pink salt crystals for sprinkling on the top

Miso caramel flavouring method

Put sugar and water in a heavy bottomed saucepan, stir and leave on a medium heat, stirring occasionally, until caramel in colour. Carefully add double cream (it will hiss a little) and whisk whilst off the heat, add miso paste and whisk thoroughly until smooth. Add 2 tbs of miso caramel sauce to the remaining truffle mixture.  The remainder of the sauce saved and used over ice cream for a delicious dessert.

Melt the dark chocolate and coat the Miso caramel truffles using a cocktail stick pushed carefully into a truffle to help you turn and coat with the chocolate.    Sprinkle a couple of pink salt crystals on the top.

We made up the five different flavours and left them in the fridge whilst we went out for the day. Three of them were fairly easy to mould into ball shapes, but the Shaoxing rice wine flavour and the Pickled Sushi Ginger were quite tacky still.

We thought it was quite fun smelling all of the ingredients and wondering how the truffles were going to taste. I thought that the Shaoxing rice wine smelt quite nice. We all agreed that the Wasabi Furikake smelt awful and Daddy and I had a taste of it neat which was a bit of an experience for the tastebuds.

These are our lovely looking truffles all ready to be tried.

Japanese Inspired Chocolate Truffles

Miso Caramel – We all agreed that it was quite salty, but not in a bad way so this one gets the thumbs up.

Shaoxing Rice Wine – This one was up there as one of our favourites.

Wasabi Furikake  – We were all very nervous about this one. We gave it to Ryan without telling him what it was which he wasn’t impressed by. For me this felt like attempting a ‘Bush Tucker Trial’ so I only had a very little taste. Now that we’ve ticked this off our list of tried and tested I don’t think we would go for this one again. Daddy is very keen to use this in savoury cooking though.

Pickled Sushi Ginger – I wasn’t too sure that I would like this one as it seemed like a lot of ginger, but surprisingly it was a nice hit of ginger.

Yuzu – This was up there as our other favourite. I think the white chocolate made this the prettiest one as well.

This was definitely a taste experience for us all which we enjoyed.

Lisa x

*We were gifted the ingredients by Yutaka for the purpose of this review but all the opinions are our own.

 

 

Recipe: American Pancakes

American Pancake Recipe

This is the first time that I’ve tried and cooked American Pancakes so I’m looking forward to trying something new.

American Pancakes

What you will need:

150g Plain Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Bicarbonate of Soda
35g Caster Sugar
2 Large Eggs
125mls Buttermilk
25g Butter (melted)
Olive oil for frying
8 Thick slices of streaky bacon
Maple Syrup

Sift the flour, baking powder and bicarbonate of soda into a bowl. Add in the sugar, mix and make a well (hole) in the centre.

In a separate bowl whisk the eggs and add the buttermilk and melted butter.

Pour this into the well of the dry ingredients and gradually whisk together.

Put the batter in the fridge for about 30 minutes to an hour.

Heat a large frying pan and add a little bit of oil.

Spoon in dollops of the mixture making sure that there is a little bit of space between them. This will depend on the size of your frying pan.

Cook them for 1 – 2 minutes until they start to bubble on the surface, turn and cook on the other side until golden.

Keep them warm in the oven whilst you batch cook the rest of the pancakes.

In a separate pan heat 1 tablespoon of oil and fry the bacon rashers until crisp.

Serve the pancakes in a stack with the crispy bacon and maple syrup on top.

Alternatively you could have these with fruit and maple syrup as Ryan did.

American Pancakes

Lisa x

Pancake Kebab Recipe

Pancake Kebab Recipe

These little pancakes are so cute. You can make a batch up and freeze, and then you can take a few out the night before for breakfast.

Pancake Kebab Recipe

 

Pancake Kebab Recipe

Isabelle had her friend over to play today so it was the perfect time to test these out. Apologies for my none too professional maple syrup drizzle. I think I need a bit more practice!

To make the pancakes you will need:

135g Plain flour
1 Tsp Baking Powder
1/2 Tsp Salt
2 Tbsp Caster Sugar
130ml/ 4 1/2 fluid oz milk
1 large egg
2 Tbsp melted butter, plus extra for cooking

You will also need:

Short Wooden kebab sticks
2 Kiwi fruits
2 Bananas
A few Blueberries
Approx 8 Strawberries
Maple Syrup to serve

To make:

Sift the flour, baking powder and sugar into a bowl and add the salt.

In a separate bowl, whisk the egg with the milk and melted butter.

Mix the wet and dry ingredients together then lightly whisk until well combined and lump free.

Make this mixture a little in advance as it works best if you put it into the fridge for a while.

Melt some butter in a frying pan and if you’re confident put a small amount of mixture in small blobs to make small bitesized pancakes. If not you can either use a squirty bottle or a round biscuit cutter to get the correct size.

Slice the fruit ready for construction.

Once all the pancakes are made you can make up the kebabs alternating pancakes and fruit or you could give them to the kids to make how they like.

To serve add a squeeze of maple syrup.

These got a massive thumbs up from both girls.

Yum!

Lisa

www.babynotincluded.co.uk 

Spicy Carrot and Lentil Soup

Spicy Carrot and Lentil Soup.

Spicy Carrot and Lentil Soup. The best bit of the cold weather are the scrummy soups, casseroles and home comfort food. I love a big bowl of soup, and it’s a great thing to make in advance, freeze and take out for work or a meal when you’re super busy.

Spicy Carrot and Lentil Soup

What you will need:

600g Carrots, washed and grated
140g Split red lentils
2 Tablespoons Olive Oil
1 Litre hot vegetable stock
2 Teaspoons Cumin Seeds
Pinch of  Chilli flakes
125ml Milk

Spicy Carrot And Lentil Soup
Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and start to smell yummy.

Spicy Carrot And Lentil Soup

Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.

Whizz the soup with a stick blender or in a food processor until smooth, but can be left chunky if you prefer and serve with naan bread and a dollop of yoghurt.

Really easy to make and totally scrummy.

For all of our other tried and tested recipes, pop over to our Recipes Page.

Lisa x

 

Breakfast Mash-up

Breakfast Mash-up.

It’s that time of the month when the big shop is due so all you’ve got left is odds and ends. This is the time when having a kitchen know-it-all comes in handy and makes a Breakfast Mash-up.

I look in the fridge and see nothing.

Chris looks in the fridge and then hey presto we’re eating something scrummy and he’s basking in his culinary expertise.

Looks pretty good doesn’t it!

Breakfast Mash-up

This is what he used:

Chorizo cut into small pieces
4 New potatoes cut into small pieces
A pack of bacon lardons
1 Tin of Baked Beans
1 Tin of Chopped Tomatoes
1 Clove of Garlic, chopped
4 Spring Onions (sliced, separating the white from the green)
5 Eggs
2 Teaspoons Smoked Paprika
Salt and Pepper
Oregano
Thyme
Barbeque Sauce

Cook the bacon lardons in a frying pan (no oil needed) and set to one side.

In the same pan cook the chorizo and then put to the side with the bacon lardons.

Add to the pan the cubed new potatoes, garlic with a sprinkle of thyme and salt and pepper. Once fried off remove from the pan with the rest of the cooked bits.

Breakfast Mash-up

Put the white spring onion, tomatoes and the baked beans into the pan and heat through. Season to taste.

Breakfast Mash-up

Add in the paprika, a squirt of barbeque sauce and a sprinkle of oregano.

Add in all the cooked items and keep on the hob for a few minutes, mixing through.

Put in a large oven proof dish and make some wells where you will crack in the eggs and add the green of the spring onion.

Crack the eggs and season again (I know).

Bake in the Oven for about 15 – 20 minutes or until the eggs are cooked.

Breakfast Mash-up

We served ours with hash browns and mushrooms.

 

It was totally scrummy!

Lisa x

If you like what you see then check out our other Family Recipes.

 

Cheesy Baked Egg Toast

Cheesy Baked Egg Toast.

Cheesy Baked Egg Toast

I think everyone gets bored of the usual breakfast offering of cereal, toast, fruit and yoghurt so I’ve been having a little search around for some great brekkie ideas which are quick but tasty.

What you will need:

  • Crusty White Loaf
  • Grated cheese (enough to top as many slices of bread you want to make)
  • Butter
  • Salt and Pepper (optional)
  • Eggs

How to do it:

Slice the bread into nice thickish slices.

Using a spoon or knife press the middle of the bread down to form a square that will hold the egg.

Cheesy Baked Egg Toast

Season the bread to your liking (lots for Daddy).

Butter the non-flattened edges of the bread and add the grated cheese to the edges.

Cheesy Baked Egg Toast

Season the top.

Bake in the oven at gas mark 5 for about 15 – 20 mins.

Breakfast is ready!!

Cheesy Baked Egg Toast

Enjoy

Lisa

Ps – I have to confess that my earlier attempts at this were a major fail as I put them in the pan which resulted in the bottom of the bread burning and the egg not cooking so I flipped them over and this is what I got!

For more Scrummy Breakfast Ideas pop over to our Yummy Breakfast Ideas Pinterest board.

 

Slow Cooker – Easy Chicken stew

Slow Cooker – Easy Chicken Stew

Easy Chicken Stew

 

What you will need:

Chorizo cut into small pieces (approx 7cm piece)
4 chicken breasts
400g tin green lentils
500g carton passata
2 garlic cloves crushed
2 good teaspoons smoked paprika
1 veg stock cube
Small teaspoon English Mustard
New potatoes and carrot chunks – as many as you can fit into your slow cooker/pan Salt and pepper
Fresh Parsley

If using a slow cooker, make sure that you put this on in the morning (just before school run is a good time). You can prepare everything the night before so that in the morning you can just pop it all in and leave all day long.

Cut the Chorizo into small chunks and add to slow cooker.

Cut the chicken breasts into large chunks (you can use skinless/boneless chicken thighs as well).

Add the lentils, passata, two cloves of garlic crushed, and two generous teaspoons of smoked paprika.

Add in a small teaspoon of English Mustard.

Peel approximately 4 carrots and cut into small batons.

Cut new potatoes into quarters (I find that 6yo Isabelle prefers quarters).

Once all of this is added to the slow cooker, add the vegetable stock cube and add water to fill the slow cooker.

Towards the end, add a generous amount of chopped fresh parsley, and if needed add a bit of flour to thicken it up. Add salt and pepper to taste.

We also like to add butterbeans, but unfortunately Isabelle isn’t a fan but I would usually have them.

This is a really tasty but filling family favourite and because it’s made in the slow cooker it’s perfect for busy family life. Ryan can grab a bowl full before going off to football training, Isabelle can eat as soon as she is hungry and we can eat when Isabelle is in bed in peace and quiet. That is if we’re not having it together as a family meal.

Lisa

www.babynotincluded.co.uk 

Slow Cooker Hot Chocolate

Slow Cooker Hot Chocolate

Slow Cooker Hot Chocolate

This is the first time that I’ve ever made anything sweet in my slow cooker, and we have definitely used it far more this year with lots of lovely soups, stews and casseroles.

So here goes!

What you need:

  • 6 Cups of Milk
  • 1 1/2 Cups Double Cream
  • 1 Tin Sweetened Condensed Milk
  • 12oz Milk  Chocolate (chopped small of chocolate chips)
  • 1 Teaspoon Vanilla
  • Marshmallows

Pop all of the ingredients into your slow cooker and set on a low heat for approximately two hours.

Stir every ten minutes or so and once ready top with a few marshmallows and serve.

Slow Cooker Hot Chocolate

This hot chocolate is not for the faint hearted. It is really sweet and choc0latey!!

We made this whilst we put up the Christmas Tree and decorations and then watched the Polar Express in preparation for our Polar Express Train Ride next Sunday.

Lisa

www.babynotincluded.co.uk 

Toad in the Hole not Sausages on the sand!

Toad in the Hole

Its fair to say that I’ve made a few culinary boo boos over the years. Garlic fish was probably my biggest mistake early on when I met the man where I added the required number of garlic bulbs rather than cloves, and the most memorable was my first and only attempt at toad in the hole which looked more like sausages sunbathing on the sand. The Yorkshire pudding part didn’t rise and my eldest hasn’t ever let me forget it.

So I thought I’d give it another go as a midweek meal for all.

Wish me luck.

I’m going to follow the recipe to the letter so clearly this is going to be a success.

Toad in the Hole

What you need:

150g plain flour

2 large eggs

Quarter of a teaspoon English Mustard powder

200ml semi-skimmed milk

3 tablespoons sunflower oil

8 sausages

1 tablespoon dried thyme

What to do:

Make up the batter by mixing the flour, mustard powder and a pinch of salt.

Make a hole in the flour and crack the eggs in the middle.

Whisk together and gradually add the milk until lump free.

Put in the fridge for up to an hour before for best results.

Warm the oven on gas mark 7.

Fry the sausages with 1 tablespoon of oil.

Add the remaining oil to a deep roasting tin or dish and put in the oven for 5 minutes.

Add in the herbs and sausages and pour in th batter.

Cook in the oven for 25 – 30 minutes until rot rises.

Serve with veg and gravy.

Job done!

Ta-Da!

Toad in the hole

I was so pleased how it came out, and it wiped the smile off the teenagers face as he’d already decided that I would fail once again.

Isabelle on the other hand wasn’t keen and picked the Sausages out to dip in ketchup.

The rest of us ate it with veg and onion gravy and it was Yum.

Lisa

www.babynotincluded.co.uk

Chocca Mocca Caramel Cake

Chocca Mocca Caramel Cake

Chocca Mocca Caramel Cake

 

If you’re looking for a cake that is super easy to make and really yummy then this is the cake for you.

What you need:

2 Teaspoons of instant coffee powder/granules
2 Eggs
2 Tablespoons Cocoa
6oz/175g Butter (at room temp)
6oz Golden caster sugar
2 Tablespoons Golden syrup
8oz/200g Self-raising flour
4 Tablespoons Milk
100g Chocolate Caramel Bars (We used the Cadbury’s Caramel Buttons)

Icing:

100g Chocolate Caramel Bars
2oz/50g Butter
2 Tablespoons Milk
4oz Icing Sugar, sifted

Preheat the oven to around Gas Mark 4 (180c).

This recipe is based on using an 8 inch round tin. Butter and line the tin.

Mix the coffee, cocoa and two tablespoons of hot water to form a chocolately/coffee paste.

Put the butter, eggs, sugar, syrup, flour, milk and cocoa paste in a bowl and mix with a mixer (or by hand). Add in the caramel chocolate pieces.

Add the mixture to the tin and bake in the oven for about 50 – 60 minutes.

To check that it’s ready I use a skewer which I poke into the middle of the cake. If it comes out clean it’s ready.

Once it’s ready leave it for about 10 minutes before turning out onto a cooling rack.

Whilst it’s cooling, make the icing.

Put the caramel chocolate pieces into a pan and heat gently so that it melts, add in the butter and milk and stir until all melted (make sure you stir all the time). Remove from the heat and add in the sifted icing sugar.

Leave to cool whilst the cake is cooling.

Once the cake is cooled, spread over the icing and your good to go.

We decorated ours as it was for Daddy’s birthday which we took to the Donkey Sanctuary. We did have some spare caramel chocolate buttons, but these disappeared!!

Lisa

Recipe – Chocca Mocca Caramel Cake