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Sometimes you whip up a batch of chocolate ball things on a whim on a wednesday with a friend inspired by your favorite coffee shop and it turns out too good not to share. This was one of those times. Truffles just happened. So I may have used black friday as an excuse to finally make the leap and upgrade my camera. And while the “business expense” funds were flowing I may have gotten a new macro lens too.
With so many fun new photography toys, I really wanted to try shooting a slightly different style of video with more closeups and handheld shots. And it just so happens my friend Cathryn recently got a new camera too, so last week we transformed my living room into a video studio and shot a video of these truffles. The video is nowhere near perfect, but was really fun to shoot and edit (feedback welcomed!)
INGREDIENTS
- 3 ripe avocados (~450g)
- 3-4 tbsp (60-80g) maple syrup
- 1/4 cup (65g) nut/seed butter (SunButter used)
- 1 tsp vanilla extract
- 1/2 cup (40g) cacao or cocoa powder
- 1/2 tsp salt
- 1 tsp instant coffee or espresso powder (optional)
- 1/4 cup (30g) shelled pistachios
- 1/4 cup (20g) unsweetened shredded coconut
INSTRUCTIONS
- Scoop the avocados right into a meals processor. add the maple syrup, nut/seed butter, and vanilla.
- manner until easy. permit it cross for a while, you don’t want any lumps of avocado.
- add the cacao powder, salt, and on the spot espresso (if the usage of).
- technique till blended.
- Freeze till firm enough to roll into balls (2-3 hours).
- combination or finely chop the pistachios and coconut together.
- Roll the avocado chocolate aggregate into balls.
- Coat in the pistachio coconut aggregate.
- enjoy! maintain within the refrigerator.
source http://www.natasha-kitchen.com/2018/12/chocolate-avocado-pudding-truffles.html
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