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Vegan banana and coconut truffles
Automatically translated from Dutch using AI.
Enjoy the tropical harmony of banana and coconut in these exquisite vegan truffles, enriched with the smoothness of dark chocolate.
- Total time
- 2 h 30 min
- Ingredients
- 11
Ingredients
Ganache
- 150 g banana purée
- 80 g almond milk
- 30 g lemon juice
- 30 g glucose
- 60 g Trimoline
- 60 g dextrose
- 3 g lemon zest
- 400 g NXT dark chocolate
- 25 g margarine (vegan)
Finishing
- 400 g vegan chocolate (tempered / dark or milk)
- 120 g coconut flakes
Steps
- First make the ganache as described below. Then finish the truffles with chocolate and coconut flakes.
- Bring the banana purée, almond milk, lemon juice, glucose, Trimoline and dextrose to the boil.
- Add the lemon zest during boiling.
- Pour this mixture over the chocolate.
- Emulsify with a hand blender for 1 minute.
- Add the margarine and emulsify for another 2 minutes.
- Pour the mixture onto a tray with cling film on top and chill until it can be piped.
- Pipe small balls and put them in the freezer for 30 minutes.
- Dip the truffles in NXT dark chocolate.
- Roll the truffles in coconut flakes to finish.
Source and inspiration – CVO Gent – Simple Chocolate course Vegan truffle recipes [wpupg-grid id="vegan-truffels"]