Indulge in these divine treats
2 Medium BayFarms Avocado’s
250g Whittaker’s dark Ghana
Pinch sea salt
Add avocado and a sprinkle of sea salt to food processor and pulse a few times to combine.
Place dark chocolate in a microwave-safe bowl and microwave using 30-second bursts, stirring after each interval, until completely melted and smooth. It will likely take 1 to 3 minutes (depending on your microwave). Leave to cool.
Pour melted chocolate into the food processor with the avocado and pulse until mixture is completely combined and chunks of avocado are no longer visible.
Chill– Place truffle mixture in the refrigerator to chill for at least 30 minutes.
Once the mixture has firmed up a bit, remove from the fridge, scoop mixture using a tablespoon and roll into a ball using your hands. Makes approx. 30 balls.
Fill a shallow bowl with cocoa powder and roll each ball until coated *see coating variations
Place on baking paper. Store in fridge until ready to serve.
4 Tablespoons good quality cocoa powder
- We used freeze dried raspberries & coconut
- Espresso powder
- Crushed Pistachios