Coconut Chocolate Truffles
Pop a couple of Lucy Jessop's chocolate balls into your jersey for some indulgent energy on your ride or treat yourself once you get home...
Ingredients (makes 18–20 truffles)
- 125g good-quality dark chocolate (about 70 per cent cocoa solids; check the label to ensure it is dairy-free), chopped
- 2½ tablespoons light brown sugar
- ½ teaspoon vanilla extract
- 1 small ripe avocado (you need 130g flesh)
- 3 tablespoons coconut cream 50g desiccated coconut, for coating
- Slowly melt the chocolate and sugar in a heatproof bowl over a saucepan of barely simmering water. Once melted, remove from the heat and stir in the vanilla extract. Leave to cool for about 20 minutes.
- Roughly chop the avocado flesh, add to a food-processor, then add the cooled chocolate mixture and coconut cream.Whizz until smooth. Scrape into a bowl and refrigerate for at least 2 hours or until firm.
- Spread the desiccated coconut out on a large tray. Take a teaspoonful of the mixture and roll into a ball, then roll in the coconut to coat. Repeat until you have used all the mixture, then transfer to a tray lined with greaseproof paper and chill until needed. They will keep for up to 2–3 days in an airtight container in the fridge.
Whether you like it smooth, smashed, chunked or whole, author and foodie expert Lucy Jessop shows you how to add green goodness into every meal. Get her new book to discover everything avo-related, from fuel-up pastas and healthy bakes to energy bites. The Goodness of Avocado by Lucy Jessop (Kyle Books, RRP £9.99).