In a mixing bowl, combine the light cream cheese, mashed avocado, organic raw cane sugar, and non-fat vanilla Greek yogurt. Use a hand mixer to blend the ingredients until smooth and creamy.
Next, add the large egg and large egg white to the mixture. Blend again until fully incorporated and fluffy.
Stir in the peppermint extract and the finely chopped dark chocolate. Mix until the chocolate is evenly distributed throughout the filling.
Cover the bowl with plastic wrap and refrigerate for about 30 minutes, allowing the mixture to firm up slightly for easier handling.
Once chilled, use a cookie scoop or tablespoon to portion out the mixture. Roll each portion into a ball and place them onto the lined baking sheet.
Place the baking sheet in the freezer for about 1 hour, or until the truffles are firm.
In a double boiler or microwave-safe bowl, melt the good-quality dark chocolate until smooth. Be careful not to burn it; stir frequently.
Remove the truffles from the freezer. Dip each truffle into the melted chocolate, allowing the excess to drip off before placing them back onto the baking sheet.
Return the coated truffles to the refrigerator for at least 30 minutes to allow the chocolate to set.
