Avocado chocolate truffles – Eat With Your Eyes


Ingredients: 100 g 70% dark chocolate,1 small, ripe avocado,2 ml salt,5 ml vanilla essence,15 ml cocoa powder,5 ml brown sugar,5 ml brown sugar

  1. Note: needs 30 minutes in fridge.
  2. Boil a kettle of water for melting the chocolate in a double boiler.
  3. Blend the avocado into a smooth consistency.
  4. COAT: Prepare coating ingredients in a bowl (raw cocoa, dessicated coconut, or ground almonds).
  5. Cut wax paper to fit into a tray or plate.
  6. COOK: Break the chocolate into smaller pieces and melt it in a double boiler over a low heat.
  7. Add the salt and vanilla essence.
  8. Remove from the heat once the chocolate has melted.
  9. Add the chocolate and cocoa powder to the blender with the avocado.
  10. Add brown sugar, to taste.
  11. Blend or mix the chocolate and avocado mix through until you have a smooth, thick, pudding-like consistency.
  12. Transfer the food processor bowl to the fridge for about 30 minutes.
  13. After 30 minutes, check the consistency – if it is still too soft to handle, put in fridge for another 5-10 minutes. When solid enough to handle, scoop up a little bit of the stiffened chocolate with a teaspoon and roll it in your hands into a smooth ball.
  14. Transfer the ball to the coating and roll it until it is completely covered.
  15. Place the covered ball on a tray or plate.
  16. Place the chocolate truffles back in the fridge and keep it chilled until serving.


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