Traditional dark chocolate truffles are often made with milk or cream, but these rich and melt-in-your-mouth delicious truffles get their creaminess from healing avocado. Once the chocolate sets in the refrigerator, get ready to roll your (clean) hands in dark chocolate (the fun part!) before coating them with açaí powder for an additional antioxidant boost and pretty pink color.
6oz85% dark chocolate (Fair Trade or Direct Trade)
1tspvanilla extract
1pinchsalt (optional)
½cupavocado (very ripe)
2tbspaçaí powder
1tbspcoconut sugar (optional)
Directions
1
Combine the chocolate, vanilla extract, and pinch of salt, if using, over a double boiler, and melt until completely smooth. (Alternatively, you could add the three ingredients to a microwave-safe bowl and heat in 30-second increments until the chocolate is melted.)
2
While the chocolate is melting, mash the avocado with a fork until no lumps are visible.
3
Stir the avocado into the melted chocolate mixture until smooth and thickened.
4
Place the mixture in the refrigerator to set for 15–20 minutes, or until slightly firm.
5
Meanwhile, mix the acai powder and coconut sugar, if using, in a small bowl. Set aside.
6
Once the chocolate is firm enough to mold, with clean hands scoop out about 1 heaping teaspoon of the chocolate and roll into a ball, then roll in the açaí mixture. Place on a plate if eating right away or in a refrigerator-safe container to store away for later.
Chef's Notes
Substitutions Instead of açaí powder, use beet, goji or cacao powder.
Instead of powder, coat the truffles in chopped nuts, coconut flakes, hemp seeds, or cacao nibs.
Prep Ahead The truffles are best when you prep, roll, and coat them all on the same day.
Storage Store the truffles in an airtight container in the refrigerator for up to 5 days.
Ingredients
6oz85% dark chocolate (Fair Trade or Direct Trade)
1tspvanilla extract
1pinchsalt (optional)
½cupavocado (very ripe)
2tbspaçaí powder
1tbspcoconut sugar (optional)
Directions
1
Combine the chocolate, vanilla extract, and pinch of salt, if using, over a double boiler, and melt until completely smooth. (Alternatively, you could add the three ingredients to a microwave-safe bowl and heat in 30-second increments until the chocolate is melted.)
2
While the chocolate is melting, mash the avocado with a fork until no lumps are visible.
3
Stir the avocado into the melted chocolate mixture until smooth and thickened.
4
Place the mixture in the refrigerator to set for 15–20 minutes, or until slightly firm.
5
Meanwhile, mix the acai powder and coconut sugar, if using, in a small bowl. Set aside.
6
Once the chocolate is firm enough to mold, with clean hands scoop out about 1 heaping teaspoon of the chocolate and roll into a ball, then roll in the açaí mixture. Place on a plate if eating right away or in a refrigerator-safe container to store away for later.
