When you are craving something chocolatey and creamy, but very gentle on your gut, and providing you a dose of fibre while you're at it, say hi to your new favourite freezer friendly truffle mousse balls.
Ingredients:
- 1 cup avocado flesh
- 3/4 cup thick coconut cream (such as the brand AYAM). You will want to focus on scooping the thick part off the top of your canned coconut cream for this one.
- 4 tbsp sweetener of choice. If using granulated, this recipe will work perfectly fine, if using a honey or maple syrup, reduce the coconut cream down by 2 tbsp.
- 2 tbsps melted coconut oil
- 2 tsps vanilla essence
- 4 tbsp cacao powder
- Optional: 2-3 tsp Mothers or Children's Blend, 1-2 tsps PHGG if recommended by your practitioner, 2-3 Tbsp collagen powder, 2 tsps lions mane, or anything that is suiting the season you're going through.
- 1 cup chocolate of choice, such as Gevity (sugar free), Loco Love, Panna, or alike.
- A pinch of salt to serve.
Method:
- Leaving the chocolate aside, add all of your ingredients to a blender.
- At medium to high speed, blend all of the ingredients together until smooth and creamy.
- Taste the mixture, and adjust the sweetness or chocolate to taste by adding either a little more sweet, or a little more cacao.
- Lay out some baking paper on a plate or tray, and using a standard tablespoon of choice, place dollops of the chocolate mousse mix around the plate that will eventually form the balls!
- Place the tray or plate in the freezer for roughly 30 minutes to an hour (or the fridge if you aren't going to get to the next step until much later/many hours). By this time, the mixture should be 'just' firm enough to gently roll into balls.
- Roll into balls, and then place back in the freezer.
- Place a little saucepan on a very low heat, break up the chocolate and add the chocolate to the saucepan. Stir frequently and do not allow it to burn. You can even remove it from the heat before the chocolate has completely melted, and it will continue to melt from the residue of heat.
- Once the chocolate balls are firm enough and the melted chocolate isn't too hot, roll the balls in the chocolate and remove with a fork, placing back on the baking paper. Allow them to set back in the fridge or freezer.
- They are best served from the fridge, and sprinkle with a little salt upon serving - it makes it!