Ultra creamy and chocolate filled, these Skinny Boozy Truffles come together quickly and are perfect end to any dinner!
Are you sick of chocolate yet?
Ya…me neither. Stupid question.
Honestly, I have never really been a ‘Truffle’ kind of gal. But Holiday baking requires for bakers to whip out their top notch recipes to impress all. I am a gimme vanilla ice cream drenched in chocolate syrup, covered in peanut butter chips, mounds of whipped cream and don’t forget the sprinkles on top kinda gal. Always have been. Always will be.
Then there are times that all I want is silky, delicious, rich chocolate. This is one of those times. And since its the holidays, I threw in some booze for good measure. It’s practically thrown at me at every gathering lately, so why not eat it too? Hello holiday fat pants.
But I have a secret for you. I made a lil switch a roo. A healthy switch a roo. I have been replacing avocado for butter and cream in my baked recipes lately so I thought to give it a go here. Fingers crossed, I threw a slightly soft avocado into a high powered blender; gave it a whirl till pureed then went along my truffle making way. The avocado lends the silkiness the cream usually provides. Granted avocados still have calories and fat, but they provide much healthier fats. Just because it’s the holidays, doesn’t mean I won’t try to sneak some healthy indulgences in! I do have a wedding to get ready for…less than 7 months to go! Whoa.
But really, what is one is one more day of sweets…
- 2 avocados (around 1 cup mashed)
- 1 cup milk chocolate chips
- 2 cup dark chocolate chips
- ¼ cup Homemade Baileys, or store bought
- 2 tsp vanilla extract
- Powdered Sugar, to roll truffles in
- Cut avocados in half, and remove the pit. Scoop out the flesh and put into a food processor. Puree until creamy and no lumps remain.
- In microwave safe bowl, add all chocolate chips and microwave 30 seconds. Stir. Microwave 30 seconds more. Stir. Repeat until chocolate is melted completely.
- Add avocado, baileys and vanilla into melted chocolate. Stir until well combined. Cover tightly with plastic wrap. Make sure wrap is touching chocolate. Refrigerate for a few hours, or until chocolate is well chilled.
- Remove from fridge and scoop out 1 tablespoon of mixture. Roll into a ball then roll in powdered sugar. Place on a parchment lined baking sheet. Repeat then devour!
Hungry for more chocolate?
If you make this recipe, make sure to snap a photo and hashtag it #HOUSEWIFEINTRAININGFILES. I’d love to see what you are cooking up in your kitchen!