Preparation: 15 minutes
Servings: 10-12 pieces
Ingredients:
- 100 g extra dark chocolate (70%)
- 50 g dark chocolate
- 120 g very ripe Sicilia Avocado
- 2 teaspoons unsweetened cocoa powder
- 2 tablespoons maple syrup
- 40 g breadsticks with extra virgin olive oil or vegan plain biscuits (optional)
- 20 g pistachios or chopped pistachios
Melt the two chocolates in a large bowl, using a double boiler or microwave.
Meanwhile, with an immersion blender – or alternatively with the tines of a fork – mash the avocado with the maple syrup and unsweetened cocoa powder until smooth.
Add the avocado puree to the bowl of melted chocolate, mix well with a spatula and, if you want to add a 'crunchy' note, add the crushed biscuits – or breadsticks. Cover the mixture with cling film and place it in the refrigerator for two or three hours, or even overnight, so that it firms up and sets well.
Prepare a tray and a small bowl with the pistachios that you have roughly chopped with a knife: remove the mixture from the refrigerator, start forming balls by taking a walnut-sized amount of mixture and rolling it between the palms of your hands. Place them on the tray until all the mixture is used up, then one by one, roll them in the chopped pistachios, generously coating the surface.
Arrange them back on the tray and store in the refrigerator until ready to serve.
Extra tip:
If you are not interested in the vegan aspect, you can substitute maple syrup with honey and use traditional plain biscuits.