Servings: 50 truffefels
Ingredients
Ganache
Finishing
- 400 Gr NXT Milk Chocolate
- 150 Gr NXT Milk Chocolate (for flakes)
Instructions
- Bring the raspberry puree, almond milk, lemon juice, glucose, trimoline and dextrose to a boil.
- Add the lemon zest while cooking.
- Pour this mixture over the dark chocolate.
- Emulsify with a hand blender for 1 minute.
- Add the butter and emulsify for another 2 minutes.
- Turn the mixture out onto a plate with plastic wrap on top and refrigerate until sprayable.
- Pipe small balls and put them in the freezer for 30′.
- Make flakes
- Dip the truffles in NXT dark chocolate and then in the flakes
- Allow to harden.
