Spicy Yuzu & Tahini White Chocolate Truffles with Mulberry Matcha (Gluten-free)

13-15 of 2cm diameter truffles

Ingredients

75g White Chocolate - chopped

40g Carwari Organic Hulled White Tahini (Stir well in the jar before you use)

40g Carwari Organic Yuzu Spread

6-10g Carwari Organic Yuzu Kosho Green

Carwari Organic Mulberry Matcha for dusting

Instruction

1. Place Hulled White Tahini, Yuzu Spread and Yuzu Kosho in a mixing bowl and mix for 30 seconds or until well combined.

2. Melt white chocolate in a water steam bath.

3. Add the melted white chocolate to the tahini & yuzu mixture and stir until well blended.

4. Transfer the White chocolate truffle mixture into a container and chill in fridge for an hour.

5. Take out the truffle mixture from the fridge and scoop with a small spoon. Use your hands to roll into a ball, placing it onto a baking paper-lined plate. Repeat the process with the remaining mixture.

6. Dust each truffles with Mulberry Matcha.