Servings: 50 truffles
Ingredients
Ganache
- 150 g banana 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 vegan chocolate (tempered / fondant or milk)
- 120 g Coconut flakes
Instructions
- Pass the balls through tempered chocolate and then roll them through dextrose.
- Bring the mashed banana, 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.
- 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'.
- Dip the truffles in NXT dark chocolate.
- Roll truffles in coconut flakes for finishing.
