Wasabi–Black Sesame Truffles
Whereas the Double Chocolate Truffles (page 172) are the easy crowd-pleasers, Wasabi–Black Sesame Truffles should be reserved for your more adventurous friends. When mixed with chocolate, the spiciness of the wasabi is subdued, but it brings out some bitterness in the dark chocolate and gives the ganache a subtle kick. The strength of the wasabi varies greatly among the different brands of wasabi powder. Start with 1 tablespoon and then feel free to add more to taste. Keep in mind that the flavor will intensify as the ganache ages. The black sesame seeds are an important component of the truffle, both for their texture and for their nutty sweetness, which helps balance the bitterness of the ganache. If you can’t find black sesame seeds, regular sesames are a reasonable substitute, but they are a little softer and have a less intense flavor, so toast them first: Spread them in one layer on a sheet pan and roast them in a 350˚F oven for 5 to 8 minutes. Check them after about 4 minutes and shake the pan gently to turn them. They should be a light to medium golden brown when they’re done.
Recipe information
Yield
makes 5 to 6 dozen candies
Ingredients
For the ganache
For coating
Preparation
Step 1
Line an 8- or 9-inch square baking pan or dish with parchment or waxed paper, making sure that the paper comes up at least 1 inch on two opposite sides. The paper should be smooth along the bottom and sides—any wrinkles or creases in the paper will imprint on your ganache. (A pan with sharp corners is best, but if you have only pans or dishes with rounded corners, the edges of the ganache can be trimmed.)
Step 2
Put the chopped chocolate in a large mixing bowl and set aside.
Step 3
Heat the heavy cream in a saucepan over medium heat until the mixture is just about to boil. Pour it evenly over the chopped chocolate and let the chocolate begin to melt. Let it sit for 2 minutes. (It is important to let it sit, because if you begin stirring right away, the air you incorporate will cool the chocolate faster, making it harder for the chocolate to melt smoothly.)
Step 4
Mix the cream and chocolate together with a rubber spatula or whisk, working out any lumps of chocolate so that they are fully melted. Add the butter and wasabi powder and continue to stir.
Step 5
If the chocolate or butter stops melting before all the lumps have been dispersed, place the bowl over a pan with simmering water and continue to stir constantly until it is fully melted.
Step 6
Pour the ganache into the prepared pan and shake it or smooth it with an offset spatula so that the ganache is flat and even. Refrigerate it until set, 45 to 60 minutes.
Step 7
Once the ganache has hardened, release the ganache from the pan. Run a small knife or offset spatula under hot water, then run it along the sides of the pan that are not covered by paper. Turn the ganache out onto a cutting board and peel off the paper.
Step 8
Wet a towel with very hot water and run it along the sides of a paring knife or chef’s knife. Using that knife, trim any round edges from the ganache, so that you have a completely square slab. If the ganache starts to crack while you are cutting it, it is too cold, so allow it to sit at room temperature for 5 to 10 minutes.
Step 9
Cut the ganache into 3/4- to 1-inch squares, continuing to wipe your knife with the hot towel, as necessary. The key to achieving a clean cut in the ganache is a combination of making sure that the ganache is not too cold (if it cracks when you cut into it) and making sure that the knife is kept warm and clean so that it will move easily through the ganache.
Step 10
Transfer the ganache squares (directly on the cutting board or placed on another plate or sheet pan) to the refrigerator and let them chill while you prepare the coating.
Step 11
Temper the chocolate as directed in Basic Tempered Chocolate (page 163).
Step 12
Pour the sesame seeds into a separate bowl, and set up an assembly line of tempered chocolate, sesame seeds, and a sheet pan lined with parchment or waxed paper.
Step 13
Remove the ganache from the refrigerator and, working quickly so that the tempered chocolate doesn’t set and the ganache doesn’t get too soft, begin dipping (see Dipping in Chocolate, page 17). One at a time, using a small offset spatula or fork, dip each piece of ganache into the chocolate until it’s submerged. Lift it out, shaking it gently and scraping it against the lip of the bowl to remove excess chocolate.
Step 14
Place each chocolate on the sheet pan. Before the chocolate sets, sprinkle the sesame seeds over the tops of the truffles. Repeat until all the ganache has been dipped.
Step 15
Allow the truffles to set at room temperature for 30 minutes (or in the refrigerator for 15 minutes) before serving.
Step 16
The truffles can be kept in an airtight container at room temperature for up to 2 weeks.
Polish your look
Step 17
For another exotic variation on these truffles, substitute curry powder for the wasabi powder and top the truffles with toasted coconut instead of the sesame seeds.
