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

Ready In 40 Minutes

Servings: 12

Cooking Instructions

Step 1

  • Note: needs 30 minutes in fridge.
  • Length: 30 minutes

Step 2

  • Boil a kettle of water for melting the chocolate in a double boiler.
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Step 3

  • Blend the avocado into a smooth consistency.
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Step 4

  • COAT: Prepare coating ingredients in a bowl (raw cocoa, dessicated coconut, or ground almonds).
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Step 5

  • Cut wax paper to fit into a tray or plate.
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Step 6

  • COOK: Break the chocolate into smaller pieces and melt it in a double boiler over a low heat.
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Step 7

  • Add the salt and vanilla essence.
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Step 8

  • Remove from the heat once the chocolate has melted.
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Step 9

  • Add the chocolate and cocoa powder to the blender with the avocado.
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Step 10

  • Add brown sugar, to taste.
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Step 11

  • Blend or mix the chocolate and avocado mix through until you have a smooth, thick, pudding-like consistency.
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Step 12

  • Transfer the food processor bowl to the fridge for about 30 minutes.
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  • Length: 30 minutes

Step 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.
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  • Length: 40 minutes

Step 14

  • Transfer the ball to the coating and roll it until it is completely covered.
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Step 15

  • Place the covered ball on a tray or plate.

Step 16

  • Place the chocolate truffles back in the fridge and keep it chilled until serving.
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