Freeze dried sakura blossoms (if not available refer to step 12)
Pink food coloring
A small amount
Wash the sakura leaf in water and dry with a paper towel. Mince very finely. Remove the core part.
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.
Next add a little of the sakura syrup and pink food coloring. Keep adding until you reach your desired color.
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.
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.
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.
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.
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.
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!
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.
Once they are cooled and firm you're finished! Inside is the soft, cute, pink ganache. The flavor of the sakura is great.
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.
Story Behind this Recipe
It was trial and error trying to make truffles in the shape of a cherry blossom. However if I made them firm enough to form the shape of a cherry blossom I wasn't satisfied with the flavor. I decided to make them soft and round with an emphasis on taste.
You can also use kirsch instead of the sakura syrup if you like, I think. It is a really soft ganache so make sure you leave them to cool and thoroughly firm up each time. When you are forming it into round balls and when you are coating with chocolate, take out half at a time and quickly follow the steps.