Servings: 50 truffles
Ingredients
Ganache
- 150 g raspberry puree
- 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)
Finish
- 400 g NXT milk chocolate
- 150 g 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.
- 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'.
- Make flakes
- Dip the truffles into NXT dark chocolate and then into the flakes
- Allow to harden.
