4-Ingredient White Chocolate Avocado Truffles

Name: 4-Ingredient White Chocolate Avocado Truffles
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: about 20 truffles
Ingredients: 1/4 cup confectioners’ sugar; 1/4 cup mashed ripe avocado; 1 cup white chocolate chips; 3 tablespoons unsweetened cocoa powder

Getting reviews...

Level: Easy

Total: 1 hr 55 min (includes freezing time)
Active: 25 min

Yield: about 20 truffles

These chewy cocoa-dusted truffles are hiding green centers, thanks to a secret ingredient: avocado. But don’t worry, you won’t taste the avocado--just the buttery richness it imparts. Bite into one of these treats and you’ll notice it has a luscious, mouthwatering quality. That’s because the cocoa powder’s dark chocolate flavor harmonizes with the sweet, melt-away center.

Level: Easy

Total: 1 hr 55 min (includes freezing time)
Active: 25 min

Yield: about 20 truffles

Ingredients

Deselect All

1/4 cup confectioners’ sugar

1/4 cup mashed ripe avocado

1 cup white chocolate chips

3 tablespoons unsweetened cocoa powder

Directions

Add the confectioners’ sugar and avocado to the bowl of a food processor. Set aside.
Place a shallow bowl over a pot containing several inches of water, making sure the bottom of the bowl does not touch the water. Add the white chocolate to the bowl and turn the heat to medium low. Slowly melt the white chocolate, keeping a close eye on it. As soon as it starts melting, stir it continuously with a rubber spatula until it’s smooth, 4 to 6 minutes. Don’t rush through this step; white chocolate burns and breaks easily.
Transfer the white chocolate to the bowl of the food processor. Process the ingredients, stopping once to scrape down the sides and bottom of the bowl, until the mixture is smooth and creamy.
Scrape the avocado mixture into a wide shallow bowl and freeze until quite firm to the touch, 1 hour to 1 hour 30 minutes.
Meanwhile, line a plate or small baking sheet with parchment paper. Sprinkle the cocoa powder on another plate.
When the avocado mixture is firm, pull off small pieces of it, roll each piece between your palms into a ball that’s about 3/4 inch wide (you don’t want to make them too large, as they’re very rich) and transfer the balls to the parchment paper-lined plate. The mixture will be a tiny bit sticky but shouldn’t be unrollable. If it is unmanageably sticky, it needs to be frozen longer. Roll the truffles in the cocoa powder to thoroughly coat them all over. Store in an airtight container with a sheet of parchment paper between each layer for up to 1 week.