Servings: 50 truffefels
Ingredients
Ganache
Finishing
- 400 Gr vegan chocolate (tempered / fondant or milk)
- 120 Gr Coconut flakes
Instructions
- Pass the balls through tempered chocolate and then roll them in dextrose.
- Bring the banana puree, almond milk, lemon juice, glucose, trimoline and dextrose to a boil.
- Add the lemon zest while cooking.
- Pour this mixture over the 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′.
- Dip the truffles in NXT dark chocolate.
- Roll the truffles in coconut flakes for finishing.
