Chocolate Brussel Sprout Truffles

Chocolate Brussel Sprout Truffles
Gü Milk Chocolate Mousse

Ingredients 

Chocolate Ganache

200g dark chocolate

200g whipping cream 

45ml sake 

Soaked Cranberries 

50g dried cranberries

50ml sake

Decoration

150g white chocolate

3g matcha green tea powder

Method

Chocolate Ganache

To make the ganache, heat the cream until steaming then pour over the chocolate. Leave for a couple of minutes to melt, then stir until silky and all of the chocolate has melted. 

Add the sake and mix well. 

Pour the ganache into a small tray lined with cling film and leave to set in the fridge for at least an hour or until fully set. 

Soaked Cranberries 

Whilst the ganache is chilling, make the soaked cranberries. 

Warm the sake with the cranberries in, leave to soak for an hour. Drain off any liquid and place on kitchen roll to absorb and excess moisture. 

Decoration

Once set, cut the ganache into 18 even pieces (around 20g each) and roll into balls. 

Make a hole in each one using a small knife or chopstick to insert 2 cranberries. Roll them again to make sure they are smooth. Chill for an hour. 

Melt white chocolate in the microwave or over a bain marie and add matcha powder, make sure you stir well so there are no particles of matcha left. 

Using a small pallet knife or a fork, dip truffles into the white chocolate matcha mix until covered. Don’t take too long as the chocolate will start to set quickly and you don’t want a thick layer. Allow white chocolate to set a little before rolling in your hands to get the texture on the outside. 

Drizzle remaining chocolate over each truffle. 

Chocolate Brussel Sprout Truffles