AVOCADO TRUFFLES
Steps:
- Add the melted chocolate, vanilla, cinnamon and mashed avocado to a medium bowl and mix until combined. Refrigerate for 10 minutes.
- Put the cocoa powder on a plate. Using a teaspoon, scoop rounded spoonfuls of the avocado-chocolate mixture. Roll them in your hands until they form truffle rounds. Roll in the cocoa. Refrigerate for another 10 minutes to set up.
Nutrition Facts : Calories 145, Fat 10 grams, SaturatedFat 4 grams, Sodium 5 milligrams, Carbohydrate 17 grams, Fiber 4 grams, Protein 2 grams, Sugar 12 grams
4-INGREDIENT WHITE CHOCOLATE AVOCADO TRUFFLES
These chewy cocoa-dusted truffles are hiding green centers, thanks to a secret ingredient: avocado. But don't worry, you won't taste the avocado--just the buttery richness it imparts. Bite into one of these treats and you'll notice it has a luscious, mouthwatering quality. That's because the cocoa powder's dark chocolate flavor harmonizes with the sweet, melt-away center.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield about 20 truffles
Number Of Ingredients 4
Steps:
- Add the confectioners' sugar and avocado to the bowl of a food processor. Set aside.
- Place a shallow bowl over a pot containing several inches of water, making sure the bottom of the bowl does not touch the water. Add the white chocolate to the bowl and turn the heat to medium low. Slowly melt the white chocolate, keeping a close eye on it. As soon as it starts melting, stir it continuously with a rubber spatula until it's smooth, 4 to 6 minutes. Don't rush through this step; white chocolate burns and breaks easily.
- Transfer the white chocolate to the bowl of the food processor. Process the ingredients, stopping once to scrape down the sides and bottom of the bowl, until the mixture is smooth and creamy.
- Scrape the avocado mixture into a wide shallow bowl and freeze until quite firm to the touch, 1 hour to 1 hour 30 minutes.
- Meanwhile, line a plate or small baking sheet with parchment paper. Sprinkle the cocoa powder on another plate.
- When the avocado mixture is firm, pull off small pieces of it, roll each piece between your palms into a ball that's about 3/4 inch wide (you don't want to make them too large, as they're very rich) and transfer the balls to the parchment paper-lined plate. The mixture will be a tiny bit sticky but shouldn't be unrollable. If it is unmanageably sticky, it needs to be frozen longer. Roll the truffles in the cocoa powder to thoroughly coat them all over. Store in an airtight container with a sheet of parchment paper between each layer for up to 1 week.
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