This is College of New Caledonia’s Chef Mandy’s recipe she is sharing with the readers.
Salted Chocolate Avocado Truffles
*vegan, gluten free, dairy free
Yields 12-24 pieces
Ingredients
Truffles:
195g (6.5oz) dark chocolate with orange, caramel or sea salt
22ml (1.5tbsp) coconut oil
1 large ripe avocado
30ml (2tbsp) cocoa powder, unsweetened
37ml (2.5tbsp) maple syrup or honey
Glaze:
180g (6oz) dark chocolate chips
22ml (1.5tbsp) coconut oil
Topping:
Sea salt, coffee infused salt or Maldon salt flakes
Instructions
In a small sauce pot or preferably a double boiler, melt the first chocolate and coconut oil. Set aside to cool.
In a small food processor, blend avocado, syrup, cocoa and melted chocolate mixture. Process until smooth. Transfer to a bowl and chill 20-30 minutes until slightly firm.
Using a portion scoop or a tablespoon, portion truffle mixture and roll into balls with cold hands. Freeze 10 minutes on a baking sheet lined with foil or parchment.
Meanwhile, melt glaze ingredients over double boiler. Note - you can use a microwave to slowly melt the chocolate. Let cool slightly. With two forks or a skewer, dip the hardened truffles into the glaze. Set onto baking sheet and let rest 5 minutes. Sprinkle with the Maldon or coffee infused salt.
Bon Appetit!
