Creamy 3 ingredient chocolate truffles are made healthier with a secret ingredient – avocado! You can’t taste it, but will it adds healthy fats and creaminess.
Chocolate truffles, as if that ain’t enough… these are avocado chocolate truffles! Sounds weird but sooo good!
Avocado and chocolate go together seamlessly in a weirdly unexpected way. Basically, chocolate wins the battle and you can’t even taste the avocado. Behind the scenes though, that avocado is slipping you a dose of monounsaturated fats.
In addition to this, the hidden avocado plays double duty by reducing the amount of chocolate you use and adding an unmatched creaminess. Plus you can justify having two. Or three. Now that’s my kinda truffle.
The only tricky part to this is heating the chocolate up slowly using a double boiler. If you don’t have one, just improvise! I use a pyrex bowl over a pot that it fits inside without the bottom of the bowl touching the water. It works great and is one less thing I have to fit in my already packed cupboards.
The recipe is so simple that you could even make it with kiddos as a special treat. There still is quite a bit of chocolate in it, but the avocado lightens it up so it feels less indulgent.
I made the mistake of making this batch of chocolate truffles before leaving town for a work trip. So, that meant that these poor little fellas were left home alone with the husband for a few nights. Needless to say, they were demolished in record time along with a text message or two about how good they are. Thanks for rubbing it in.
These chocolates last for about 2 – 3 days in the fridge so they’re great to make before a party or another event where you know they’ll be devoured by the end of the night. You might want to stash a couple in the back of the fridge or freezer for yourself though before leaving them to the masses. Just sayin, they go quick, and a girl’s gotta get her chocolate.
Aside from chocolate truffles, an overall health kick has taken over our house. My last few weeks have been packed with green smoothies, juices, salads, and shopping carts that look like a full on veggie garden. We’re going to Barbados soon though so I can’t complain! In three and a half weeks we’ll be sitting on a beach, pina colada in hand, soaking up some Caribbean rays. If that isn’t motivation to down a few juices, I don’t know what is.
So, for the near future, I’ve got some light and delicious goodies heading your way. I figured chocolate truffles would make a good segway into the more green focused recipes you’ll be seeing over the next few weeks.
I’ve got an awesome salad and a few curries that I can’t wait to share with you. Until then, enjoy a chocolate… or two.
Avocado Chocolate Truffles
Ingredients
- 1/2 cup mashed avocado (1 small avocado)
- 1 1/2 cups semi-sweet chocolate chips (about 10 oz.; use a high quality brand)
- 3 Tbsp. cocoa powder
Instructions
- Heat chocolate chips in a double boiler* on medium-low heat until melted (about 10 minutes), while stirring with a rubber spatula. Once heated, add to food processor with avocado and pulse until smooth.
- Chill for 2 – 3 hours in the refrigerator. Remove from refrigerator and use a spoon to scoop out and roll into balls (approximately 2 Tbsp. each).
- Add cocoa powder to a small bowl. Roll each truffle in coco powder to coat and store truffles in the fridge for up to 3 days. Remove from fridge about half hour before serving.
Notes
Nutrition
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Comments & Reviews
My dad just introduced me to these – YUM! I’d like to make some, but was wondering if they’d hold up to being frozen and thawed? Thanks!
I haven’t tried freezing them yet so I can’t tell you for sure whether it works or not, but I’d love to find out! If you experiment with that please let me know the results! Having these on hand in the freezer would be awesome.
I just found your blog .. so beautiful! great post.
Thank you! They’re truly delicious. 🙂
Oh wow – mousse sounds fabulous. That’s going on my dessert to do list. I love that I can qualify making desserts as “to do’s” some days. Ahh, the perks of blogging. 🙂