Almond Milk Truffle

Ingredients

Serves: Makes 64 chocolates

• 100g almond milk
• ½ tsp whey protein powder
• 260g white chocolate
• 22g cocoa butter
• 22g unsalted butter
• Kosher salt, to taste
• Dark chocolate, as needed (for coating)

Preparation

1. Temper dark chocolate and pour into bonbon molds to form chocolate shells. Alternatively, use pre-cast hollow chocolate spheres.
2. Gently melt the white chocolate and cocoa butter together over a double boiler.
3. In a separate saucepan, warm the almond milk with whey protein powder until just warm to the touch.
4. Pour the warm almond milk mixture over the melted chocolate and cocoa butter.
5. Use an immersion blender to create a smooth emulsion.
6. Add the softened butter and salt, then blend again until fully incorporated.
7. Let the ganache cool to room temperature and fill the prepared chocolate molds.
8. Allow the ganache to crystallize overnight in a cool, dry place.
9. Cap each truffle with tempered dark chocolate.
10. Once fully set, tap out of molds. Consume within 14 days for best flavor and texture.