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

13-15 of 2cm diameter truffles


75g White Chocolate - chopped

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


  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.


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