These truffles are healthy and delicious. They skip the butter fat and get their creaminess from avocado. Even if you do not care for the flavor of avocado, all you will taste is the chocolate.
- 6 Ounces Dark Chocolate or Semi-sweet Chocolate chips
- ½ Teaspoon Vanilla Extract
- Pinch of Salt
- 1 Ripe Avocado, skin & stone removed, mashed
- 2 Tablespoons Cocoa Powder
- 2 Tablespoons Shredded Coconut
Combine the chocolate, vanilla extract and salt over a double boiler, and melt until completely smooth. If you do not have a double boiler, just use an oven-safe bowl over a saucepan. Mash the avocado with a fork and stir it 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. Use a tablespoon to scoop the chocolate into 12 balls once the mixture is slightly firm. Place them on a pan lined with parchment or wax paper and roll the balls between the palms of your hand to create a smooth surface. Place the 2 tablespoons of cocoa powder and coconut in small bowl, and roll each truffle to coat.
Serve at room temperature. Store leftovers in the fridge; makes 12.