Mexican Chocolate Truffles
Sweet, creamy, and chocolaty. Mexican Chocolate Truffles are as delicious as they are good for you. Plus they pack a little kick, thanks to a small addition of cayenne pepper.
- 2 ripe avocados pits removed, skinned, and diced
- 1 teaspoon pure vanilla extract
- pinch salt
- ½ teaspoon espresso powder
- ¼ teaspoon cayenne pepper or to taste
- 1½ cups semi-sweet chocolate chips
- ½ cup toasted slivered almonds, crushed to form crumbs
- ¼ cup cocoa powder
- mini paper candy cups optional
Remove the flesh from the avocados and place in a large bowl.
Add the vanilla, salt, espresso powder and cayenne to the avocados.
Mix thoroughly with a hand mixer until blended (scraping down the sides as needed).
In a microwave-safe bowl, melt the chocolate chips on medium-low power, stirring occasionally. IMPORTANT - Do not melt quickly or on high heat!
Add the melted chocolate to the avocado mixture and blend with the hand mixer (scraping down the sides as needed).
Spoon the mixture into a container and refrigerate at least 60 minutes.
Using a spoon or melon baller scoop approximately ½ tablespoon of chocolate out and roll into 1" balls.
Roll each truffle into your choice of toasted almonds crumbs or cocoa powder.
Place in mini paper candy cups if desired.
Refrigerate until ready to serve.
Chilling the finished truffle mixture is key.
Chill for a minimum of 60 minutes, but longer is even better.
From time to time you'll need to rinse your hands with water when forming the balls. This will make the rolling process a little easier, and neater.
After rolling, refrigerate the truffles until ready to serve.
Serving: 1grams | Calories: 94kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 44mg | Fiber: 2g | Sugar: 4g