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
Instructions:
- Note: needs 30 minutes in fridge.
- Boil a kettle of water for melting the chocolate in a double boiler.
- Blend the avocado into a smooth consistency.
- COAT: Prepare coating ingredients in a bowl (raw cocoa, dessicated coconut, or ground almonds).
- Cut wax paper to fit into a tray or plate.
- COOK: Break the chocolate into smaller pieces and melt it in a double boiler over a low heat.
- Add the salt and vanilla essence.
- Remove from the heat once the chocolate has melted.
- Add the chocolate and cocoa powder to the blender with the avocado.
- Add brown sugar, to taste.
- Blend or mix the chocolate and avocado mix through until you have a smooth, thick, pudding-like consistency.
- Transfer the food processor bowl to the fridge for about 30 minutes.
- 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.
- Transfer the ball to the coating and roll it until it is completely covered.
- Place the covered ball on a tray or plate.
- Place the chocolate truffles back in the fridge and keep it chilled until serving.
