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Sakura Truffle Chocolates
Sakura Truffle Chocolates

Before you jump to Sakura Truffle Chocolates recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

The benefits of healthy eating are nowadays being given more attention than ever before and there are a number of reasons why this is so. Poor diet is a leading factor in health problems such as heart disease and hypertension which can place a drain on the economy. There are more and more efforts to try to get us to adopt a more healthy way of living and yet it is also easier than ever to rely on fast, convenient food that is not good for our health. It is likely that a lot of people feel it will take so much effort to eat a healthy diet or that they have to make a large scale change to their way of life. It is possible, though, to make a few small changes that can start to make a positive impact to our daily eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery as you probably pick out many items out of habit. For example, have you ever checked how much sugar and salt are in your preferred cereal? One heart-healthy option that can give you a positive start to your day is oatmeal. If this is not to your liking on its own, try mixing in fresh fruits that can supply you with other healthy nutrients and as such, one modest change to your diet has been achieved.

As you can see, it is easy to start making healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to sakura truffle chocolates recipe. You can cook sakura truffle chocolates using 11 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to prepare Sakura Truffle Chocolates:
  1. Get For the sakura ganache:
  2. Prepare 100 grams. White chocolate
  3. You need 40 grams Heavy cream
  4. Prepare 50 grams Sakura an
  5. Prepare 1 leaf Sakura leaf
  6. Provide 1 tsp Sakura syrup or liqueur
  7. Take 1 dash Pink food coloring
  8. Prepare For the coating:
  9. You need 100 grams. White chocolate
  10. Prepare 1 tsp Freeze dried sakura blossoms (if not available refer to step 12)
  11. Use 1 dash Pink food coloring
Instructions to make Sakura Truffle Chocolates:
  1. Wash the sakura leaf in water and dry with a paper towel. Mince very finely. Remove the core part.
  2. Melt and mix the white chocolate and heavy cream in a bowl suspended over hot water. Then add the sakura an and the sakura leaf and mix.
  3. Next add a little of the sakura syrup and pink food coloring. Keep adding until you reach your desired color.
  4. Line a baking tray with parchment paper and pour the mixture in. The photo shows the tray lined with plastic wrap, but this breaks easily so I recommend using parchment paper.
  5. Leave to cool in the refrigerator for about 10 minutes. Once it has reached the consistency where you are able to gather it together with a spoon, scoop it out into 12 parts. Line up and cool again for 10 minutes.
  6. Once they have become firm, quickly round them into balls with your hands and line them up on a piece of parchment paper. Leave to cool once again for 10 minutes.
  7. While they are cooling, melt the chocolate used for the coating over a bowl suspended over hot water. Add the freeze dried sakura blossoms and mix.
  8. Once the balls in Step 6 have become firm, add each ball to the mixture in Step 7 and cover them with the chocolate with a spoon. Remove the balls with a fork and remove the excess chocolate back into the bowl.
  9. Softly place them onto parchment paper. If the temperature of the chocolate is too high, the ganache will quickly melt, so watch out! Do it as fast as you can!
  10. Leave them to cool once again. Add the pink food coloring to the remaining chocolate and insert into a piping bag. Pipe onto the chocolates.
  11. Once they are cooled and firm you're finished! Inside is the soft, cute, pink ganache. The flavor of the sakura is great.
  12. You can make a substitute for the freeze dried sakura blossoms. Soak salted pickled sakura blossoms in water to remove the salt. Then remove the moisture with a paper towel. Heat them in a microwave to dry them out and break the petals in to very small pieces.

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