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
WHITE CHOCOLATE TRUFFLES
Deliciously creamy white chocolate ganache truffles rolled in coconut.
Provided by Jessica Holmes
Categories Dessert
Time 2h
Number Of Ingredients 4
Steps:
- Place chocolate, butter and cream in a heatproof bowl. Stir to coat.
- Heat in the microwave, stirring every 30 seconds, until smooth and creamy. Leave to cool slightly. Cover with plastic wrap and place in the fridge for at least 2 hours to set.
- Once the ganache has become firm, use a cookie scoop to spoon out roughly one level tablespoon of ganache per truffle. Roll smooth using your hands.
- Drop the truffles in the coconut and roll around, pressing the coconut onto the truffle using your hands, before setting on a plate. Continue with remaining truffles. Store in the fridge.
Nutrition Facts : ServingSize 1 truffle, Calories 155 calories
WHITE TRUFFLES
Steps:
- Place the cream in a heat-proof bowl, and set the bowl over a pan of simmering water. Cook until heated through. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the liqueur and vanilla. Cover and chill for 1 hour or until pliable but firm enough to scoop. Preheat the oven to 350 degrees F. With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Place the chopped hazelnuts on a sheet pan and place them in the oven for 8 minutes. Cool to room temperature. Melt the bittersweet chocolate in a heat-proof bowl, set over a pan of simmering water. Drizzle the melted bittersweet chocolate over 10 of the truffles. Roll the remaining truffles in the chopped nuts. Chill until ready to serve.
- Note: This recipe has been updated and may differ from what was originally published or broadcast.
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