Ilang days na lang pasko na! Uso na naman ang siksikan at warlahan sa mga malls makabili lang ng picture frame na pang exchange gift mo sa darating na Christmas Party. Effort teh! At sa mga girlash na kagaya kong ayaw ma-expose ang beauty over the crowd, this is the recipe for you!
Instead of relying on a box of store-bought sweets this year, I highly recommend making these dark chocolate truffles. Perfect pang regalo! Bidang bida ka pa dahil very personalized ang truffles na ito! Higit sa lahat affordelicious!!
Di naman ako galit? puro “!!!!!!!” Hala teh! Sigaw pa!!!!
Calling for a handful of ingredients, they are easy and quick to prepare. Depending on your dietary needs, this recipe is completely adaptable. I used dark chocolate buttons and peanut butter for a bittersweet truffle, but if you prefer something sweeter, you can always use milk chocolate buttons instead. While most recipes rely on heavy cream or butter, these truffles get their creaminess from a ripe avocado. If you don’t like avocado, don’t worry! There’s no trace of avocado flavor in here – all you’ll taste is chocolatey goodness!
2 Packs of Goya Easy Melt Dark Chocolate Buttons (360g/pack)
1/2 Tbsp Instant Coffee, any brand
2 Tbsp Peanut Butter
1/2 Cup of Avocado, mashed
6 Tbsp Cocoa, for rolling
Rainbow Sprinkles (optional)
Combine chocolate buttons, peanut butter and coffee in a bowl. Place the bowl in the microwave for 2-3 minutes in a low temperature or until chocolate is melted. Mix mix mix. Mash the avocado wuth a fork until no lumps are visible, then stir it into the melted chocolate mixture until smooth and thickened. Place in the fridge and let it set for 20 minutes, or until slightly firm to touch.
Once the mixture has been chilled, take a spoonful of the chocolate into balls. Place them on a pan line with parchment/wax paper, and roll the balls between the palms of your hand to create a smooth surface. Bilog bilugin na parang julangot. So easy di ba?? Medyo messy nga lang parang life ng ex mo. #harshtag #bitterlang
Place 2 tablespoons of cocoa powder in small bowl, and roll each truffle into the cocoa to coat. Serve at room temperature. Store in the fridge for a lasting shelf life. You can dash it with rainbow sprinkles para colorful ng slight. Indulge!