Servings: 50 truffles
Ingredients
Ganache
- 185 g pea milk
- 30 g trimoline
- 60 g dextrose
- 535 g NXT milk chocolate
- 90 g margarine (vegetarian)
Finish
- 40 g dextrose
- 400 g vegan chocolate (tempered / fondant or milk)
Instructions
- Heat pea milk, trimoline and dextrose to 80°C.
- Pour the heated 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 dextrose.
