Fresh decadent vegan treats that only have THREE ingredients! These easy bite-sizes snacks are utterly delicious and will satisfy any sweet cravings without any guilt!
It’s chocolate time of the year! Even if myself I don’t feel that much like holidays yet, the festive Christmas advent weeks are here and every time you turn around you see chocolates. And little by little (chocolate by chocolate) I can’t help but start feeling merry as well.
Chocolate truffles are a weakness of mine. At the same time, I usually avoid looking at what the ingredients are in the supermarket version. Not all chocolate is bad for you and it is true that you can find some really nice chocolates around here. With France being next to Belgium and Switzerland, really good quality chocolate is not that complicated to come by but they tend to be quite pricey.
I discovered homemade dark chocolate and avocado truffles a few years ago and fell in love instantly. The deep dark taste of chocolate is intensified by the freshness of avocados and the result is a decadent mouthful of heaven. You will marvel about the lightness of the taste and nobody could ever guess there is a vegetable hidden in this exquisite little treat!
A box of handmade truffles is an edible gift par excellence! You can bring these over at any of the festive pre-Christmas gatherings, gift a box or a bag to the neighbors, the kids teachers, household help, the man that sells the homeless’ association’s newspaper on the corner of the street, anyone you would like to see smile!
Dark chocolate and avocado truffles recipe
Ingredients
- One small avocado
- 200 g of dark semi sweet chocolate
- Coating chocolate, unsweetened cocoa powder, rainbow sugar pearls, coconut flakes or anything else you like for coating
Instructions
Whiz the avocado in a food processor until completely smooth. Chop up the chocolate and place it in the heatproof bowl. Melt the chocolate either in the microwave or a on the stove top. In the microwave melt the chocolate by 30 second impulses on low energy. Stir between every turn. If melting on the stove top place the heat proof bowl above the smaller pot, with a few centimeters (an inch or so) of boiling water. Do not touch the chocolate at all. Let the water boil for about five minutes then turn off the heat and place a lid above the chocolate bowl. Let sit for five minutes, then stir with a rubber spatula.
Mix together the melted chocolate and avocado puree. The truffle base is ready! Place a plastic wrap over the bowl, directly in contact with the chocolate so that the surface doesn’t dry and crust. Let rest in the refrigerator for at least two hours.
When the chocolate mass is firm prepare the toppings: melt the coating chocolate or pour the dry dusting in a shallow plate.
Take little spoonfuls of the chocolate and roll them up between your palms into little balls.
a) Dip the truffle balls in melted chocolate and lay them on a parchment paper covered oven tray (or any other plate and that is flat enough for the truffles to stay in place). Let the coating chocolate completely firm up before placing in an airtight container for storing.
b) If using dry coatings like sugar candy pearls or coconut flakes pour them in a big plate and roll the truffle balls lightly in the coating. Place in small paper cups if you have them and store in an airtight container. If you are using powder for coating the truffles like unsweetened cocoa powder, it will absorb quickly and you will have to dust them again before serving.
Avocado truffles are quite soft at room temperature so you need to keep them in the refrigerator. They will store well for up to 5 days.
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