Name: Raspberry curd balls
Prep time: 45 min
Cook time: 30 min
Total time: 195 min
Ingredients: "Curd" base:; 100 g Millet; 300 ml Plant-based milk; 1,5 tbsp Date mass; 0,5 Lemon grated zest and juice; 3 tsp Plantain seed husks; Filling:; Raspberry jam*; For coating:; 200 g 70% dark chocolate; Decoration:; 15 g Dried raspberry

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Raspberry curd balls

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Prep Time 45 mins

Cook Time 30 mins

Cooling 2 hrs

Total Time 3 hrs 15 mins

Course Ball dessert

Cuisine "Curd" dessert

Equipment

2 Chocolate Melting Pot or Milk Pot
1 Wooden spoon
1 Fork

Ingredients

"Curd" base:
100 g Millet
300 ml Plant-based milk
1,5 tbsp Date mass
0,5 Lemon grated zest and juice
3 tsp Plantain seed husks
Filling:
Raspberry jam*
For coating:
200 g 70% dark chocolate
Decoration:
15 g Dried raspberry

Instructions

First, cook the millet with the date mass in milk.
When the millet is soft, let it cool.
After the millet has cooled, add the plantain seed husks, grate the lemon peel, twist the lemon and mix thoroughly.
With wet hands, shape it into balls about the size of walnuts.
Make an indentation in the center with your finger or a spoon and add half a teaspoon of raspberry jam.
Put the balls in the fridge until you make the chocolate.
Melt ⅔ of the dark chocolate over steam.
When the chocolate has melted, take it off the stove and add the remaining dark chocolate.
After this chocolate has melted, dip the balls one by one and roll them thoroughly in the melted chocolate.
Place on a tray and sprinkle dried raspberries on top.
Then put the balls in the fridge for half an hour.