Ingredients - 1 Avocado, medium, peeled, pitted and flesh removed
- 10 ounces Dark Chocolate Chips, divided
- 2 tablespoons Unsweetened Cocoa Powder, plus 1/2 cup, divided
- 1 tablespoon Grand Marnier
- 1/4-1/2 teaspoon Cayenne Pepper
Directions - Mash avocado flesh in a bowl with a fork, ensuring there are no more chunks left.
- Melt 5 oz dark chocolate chips in a microwaveable bowl in 30 second increments, stirring in between each, until smooth. Remove from microwave.
- Add melted chocolate to the mashed avocado, and stir until combined.
- Chop remaining dark chocolate chips roughly. Stir the chopped chocolate into the chocolate avocado mixture.
- Stir in Grand Marnier and 1/4 tsp of cayenne pepper. Taste to determine if you would like more heat to the mixture. If so, add another 1/4 tsp of cayenne pepper.
- Refrigerate mixture for at least 1 hour.
- Add cocoa powder to a shallow baking dish or bowl.
- Using a tablespoon measurer, scoop out 1 Tbsp at a time of the mixture. Roll each tablespoon into a ball and roll in cocoa powder until covered. Set finished truffle on a separate plate.
- Repeat process with the remaining truffle mixture.
- Serve immediately or keep in the refrigerator until ready to serve.
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