Lifestyle
Dark chocolate and avocado truffles recipe
With a few ingredients you can transform avo into a tray of truffles that look like they’ve come straight from a boutique chocolatier.
Rich, indulgent, and melt-in-the-mouth, this truffle recipe made with mashed avo is a clever twist on the classic, giving you all the luxury of traditional truffles with a lighter, silkier feel. These truffles are also a brilliant make-ahead option. They firm up in the fridge, keep well for days, and can be brought out at a moment’s notice when you want something special with your coffee or to impress unexpected guests. Recipe compliments of The South African Avocado Growers’ Association.
Prep: 10 minutes | Cook: 15 minutes | Serves:12-14
Ingredients
- 300 g good quality dark chocolate (not baking chocolate)
- 1 medium to small avocado, mashed
- ½ teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons cocoa powder, for rolling (optional)
- 2 tablespoons desiccated coconut
- 1 tablespoon chopped nuts
Method
- Melt the chocolate, vanilla extract and pinch of salt in the top of a double boiler, until completely smooth. (Or you can use an oven safe bowl over a small saucepan for this.)
- If using a large avocado, only use half the avo to start with. Mash the avocado with a fork until no lumps are visible, you should have roughly ¾ – 1 cup of mashed avo. Stir the avocado into the melted chocolate mixture until smooth and thickened. Place in the fridge to set for 20 minutes, or until slightly firm to the touch.
- Once the mixture has been chilled and is slightly firm, use a tablespoon to scoop the chocolate into 12 balls. Place them on a baking tray lined with parchment paper. Roll each ball between the palms of your hands to create a smooth, rounded surface. (Be warned: this can get messy!)
- Place the 2 tablespoons of cocoa powder, or coconut or nuts each into a small bowl, and roll each truffle into the topping to coat.
