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Crush the chocolate biscuits into fine crumbs and press them evenly into the base of a lined tray or mold to form the truffle foundation.
In a saucepan over low heat, gently melt the white and dark chocolate together, stirring continuously to create a smooth mixture. Remove from heat once fully melted.
In a separate bowl, combine the avocado cream and mascarpone until well blended and smooth.
Gradually add the melted chocolate mixture to the avocado-mascarpone blend, stirring constantly to combine into a creamy, rich filling.
Pour the mixture over the biscuit base, spreading evenly.
Refrigerate the truffle mixture for at least 3 hours or until firm enough to cut into bite-sized pieces.
Serving and storage tips:
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