Servings: 50 truffles
Ingredients
Ganache
- 180 g orange puree
- 25 g pea milk
- 50 g dextrose
- 50 g invert sugar
- 505 g NXT milk chocolate
- 100 g vegan butter
Finish
- 400 g NXT milk chocolate
- 120 g ground bresilienne
Instructions
- Heat the orange puree, pea milk, dextrose and invert sugar to 80°C.
- Pour this mixture over the milk chocolate.
- Emulsify with a hand blender for 1 minute.
- Add the butter and emulsify for another 2 minutes.
- Pour the mixture onto a plate with plastic wrap on top and chill until pipable.
- Pipe small balls and put them in the freezer for 30′.
- Dip the truffles in NXT milk chocolate.
- Roll the truffles in ground bresilienne for finishing.
