White Chocolate Truffles with Mango and Coconut
Mango provides vitamin C and carotenoids, while both mango and white chocolate add carbohydrates to the portion. The purée gives the ganache a fruity flavor, and coconut flakes add a light, fibrous texture. Serve small portions and store the truffles in the refrigerator.
Peel and purée the mango (50 g) to obtain about 40 g of purée. Place it in a saucepan, add the allulose (10 g), and bring it to a boil, remove it from the heat and cool until warm.
Melt the sugar-free white chocolate (115 g) with the coconut oil (10 g) over a water bath until smooth. Add the mango purée and xanthan gum (0.2 g), then blend until smooth. Fold in the coconut flakes (10 g).
Cover the surface and chill in the refrigerator for 6–8 hours, until firm. Put on gloves, portion the mixture into pieces of about 17 g, and quickly roll them into truffles. Store them in a covered container in the refrigerator. This batch makes about 9 truffles.
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