White chocolate and wakame truffles
White chocolate and wakame truffles
We can never say it enough: chocolate and seaweed are an unlikely duo, certainly, but oh so compatible! A sublime creation from La touche Héloïse !
- 200 g of white chocolate
- 45 g of 35% cream
- 20 g of semi-salted butter
- 5g Japanese soy sauce
- 2 tbsp powdered sugar (sifted)
- 6 g of Wakame flakes An Ocean of flavors
- 15 g of two-tone sesame seeds
In a bain-marie, melt the white chocolate with the butter, cream and soy sauce;
Add the powdered sugar off the heat and mix until well incorporated;
Cover and let stand at room temperature until the ganache is firm;
Take 15g at a time. Form the truffles by rolling between your palms, then in the wakame-sesame mixture, pressing to adhere.
When making the recipe, allow enough resting time before shaping the balls.
