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Chocolate truffles

Chocolate truffles

Easy

For persons

450g soya milk

450g plant-based cream

16g Yumgo Yolk Powder

118g water (to hydrate the powder)

16g oil

150g sugar

900g dark chocolate

Caramelised hazelnuts

Cocoa powder

Melted couverture chocolate

16g
from Yumgo Yellow Powder 1kg
+ 118g of water (to hydrate the powder)
or
134g
from
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Yumgo Yellow Powder 1kg

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Preparation
  • Heat the milk and cream.
  • Using an immersion blender, mix the Yumgo Yolk powder, water, oil and sugar.
  • Once the liquids are boiling, pour in the Yumgo mixture and bring to the boil for 1 minute.
  • Pour over the chocolate and emulsify with an immersion blender without incorporating any air.
  • Remove and chill for 24 hours.
  • The next day, shape the ganache into balls, insert a caramelised hazelnut in the centre and place in the freezer for a few minutes until the chocolate hardens.
  • Cover the truffles with a thin layer of melted chocolate and immediately place in the cocoa powder.
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Yumgo Yellow Powder 1kg

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Yumgo Yellow Powder 1kg

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