Healthy Dark Chocolate Peppermint Truffles (GF, V)
These decadent dark chocolate peppermint truffles are melt in your mouth goodness. Made with only whole ingredients, and naturally sweetened, you may find yourself sneaking to the fridge for more!
- 1 large avocado or 2 small
- 2 1/2 tbsp cocoa powder
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 250 grams dark chocolate divided
- 2 drops peppermint oil or 1/4 tsp extract
In a double boiler over very lightly simmering water, add 100 grams (about 1 chocolate bar) of the dark chocolate, and stir occasionally until it is melted. Add in the peppermint, and stir until it's well combined.
While the chocolate is melting, place the avocado, cocoa powder, vanilla and maple syrup in a food processor. Pulse on low until everything is whipped together. You may have to stop it and scrape it a couple of times.
If you do not have a food processor you can also use a hand mixer.
Once the chocolate is melted, add it to the avocado mixture. Refrigerate for 1 hour.
Remove the batter from the fridge, and scoop it out. Roll into balls, and place on a sheet of parchment paper. Place in the freezer for 30 minutes.
In a double boiler over very lightly simmering water, add the rest of the chocolate, and stir occasionally until it is melted. Pull the truffles out of the freezer. Place a truffle on a fork, and dip it into the chocolate mixture. Once it's coated, place it back on the parchment paper, and add sprinkles on the top (optional). Place in the fridge for 10 minutes.
I used Camino 55% dark chocolate for the truffles. It is gluten free and dairy free. You can use any chocolate you'd like.
You can melt the chocolate in the microwave if you don't want to use a double-boiler. Careful not to burn it. Melt in 30-second intervals, stirring in-between
If you are making these ahead of time, it's best to keep them in the freezer until about 30 minutes before serving to preserve the avocado.