Servings: 50 truffles
Instructions
- Bring the pea milk, trimoline, sugar and dextrose to a boil.
- Add inulin and lemon geste; continue cooking.
- Pour the mixture over the chocolate and emulsify with a hand blender for 1 minute.
- Add the butter and emulsify for another 2 minutes.
- Pour the mixture onto a plate and cover with plastic wrap until squirtable.
- Pipe small balls and put them in the freezer for 30′.
- Pass the balls through tempered chocolate and then roll them through almond slivers.
