No-Bake Chocolate Avocado Truffles

August 02, 2015 The Hedgehog Knows 1 Comments A⁺ a^-

The husband and I love avocados for its creamy texture. Of course, it has great nutritional benefits too - in particular, being high in monosaturated fats which helps to lower high cholesterol.

Last week, we had quite some avocados at home. Feeling adventurous, I decided to make some chocolate avocado truffles. Imagine chocolate truffles without any cream but full of healthy avocado goodness! I rationalised that the goodness of the avocados will help to negate any unhealthy benefits of the sugar in chocolates (you agree with me right?), so... I just went ahead!

Below is my super-easy recipe. You don't need any mixer or airfryer. Just 2 bowls, a spatula (for mixing) and a fork (for mashing). Enjoy and have fun!

Chocolate Avocado Truffles

Yield: 16 truffles, each about 1 tbs large

Ingredients

170g semi-sweet chocolate chips (use the ones for baking)

a pinch of salt

2-third ripe* avocado

half tsp vanilla extract

for coating - cocoa powder, crushed almonds, chocolate rice, etc

*An avocado is ripe when it is brownish-black and soft to touch.

Directions

1. Melt the chocolate chips and pinch of salt. I put the mixture into a stainless steel mixing bowl A. Fill another larger bowl B 3-quarter full with hot water, so that the hot water can touch the base of the mixing bowl. Make sure that you don't fully fill it up, as the hot water may spill out when you put the mixing bowl A in.

You can also use the microwave (medium-high, 1.5 min) or use a double-boiler (medium-low heat, 10 min).

Fill container B until it's 3-quarter full

Put mixing bowl A over B and ensure that some hot water in B touches the base of bowl A.

2. Stir with spatula constantly until it is fully melted and smooth.

3. Put the avocado into another bowl and add the vanilla extract. Mash the mixture with the back of a spoon and fork until all soft and there are no more lumps. You can also use a food processor and blend till smooth.

4. Pour the avocado mixture into the melted chocolate and fully combine until they become smooth. Cover with cling wrap and chill in the refrigerator until firm, for 2 to 3 hours.

5. Fill the tablespoon with chocolate. Roll evenly into balls on a parchment paper. When round, roll it over your coating (cocoa powder, crushed almonds, chocolate rice, etc)

Tips: It can get messy at this stage, so use plastic gloves and just have fun! If the chocolate gets too soft/ melted for rolling (yes, Singapore's weather is just too warm!), put it back in the fridge for a while.