Chocolate Avocado Truffles [v, gf]
Did I just make your brow furrow? I bet that’s the only time you’ve been weirded out by the word avocado, right? (Either that, or you’re drooling….) “Avocado” smashed between the two words “Chocolate” and “Truffles” isn’t exactly the commonplace. But just think… that smooth creamy avocado texture, and the rich irresistible flavor of dark chocolate…. mmmm….. perfection is inevitable.
So I have a confession. Avocado is actually not my favorite thing. In fact, I really don’t care for it much at all. I KNOW I KNOW… you think I’m crazy. A foodie, a VEGETARIAN foodie at that, who doesn’t like avocado. It’s terrible, really. I admit. Recently though, I’ve tried adding more (healthy) fats to my diet. I eat tons of nuts already, and coconut, but nothing else I eat is high in fat, so I figured I’d find a way to use avocados in a way that I would enjoy eating them. Truffles came to mind first because, well…. who doesn’t like truffles?? They’re bite sized. And chocolatey. I needn’t say more.
Oh, and this other awesome thing happened… I got a new lens for my camera! Specially for food photography. (!!!) I’ve been having a ton of fun with it as I still learn the ropes of this crazy (sub: hard) food photography world! But look at that blur! *swoon*
Oh, AND…. I went on an adventure to Africa (Kenya and Ethiopia)… it was an awesome trip with some definite character building moments. We saw tons of animals, did some camping, lots of trekking, and even harvested prickly pears next to a herd of elephants then made scones and pancakes out of them. Maybe I’ll dedicate a posting to it (after I wipe the drool off my computer from thinking about the ethiopian food….)
makes about 20, 1″ truffles
- 1 medium avocado (ripe!)
- 5 oz dark chocolate (about 1/2 cup, melted) I used 72% dark chocolate
- 2 tbsp brown sugar
- 2 tbsp cocoa powder (divided)
- Cut the avocado in half, remove the seed, and spoon the flesh into a small mixing bowl. Using a fork (or a potato masher), mash the avocado really well, until smooth and no chunks remain.
- Melt the chocolate over a double boiler (or in the microwave), until fully melted.
- Add the brown sugar, 1 tbsp of cocoa powder, and the melted chocolate to the avocado mixture, use a fork or a mixer to combine very thoroughly.
- Place the mixture in the refrigerator for at least 20 minutes, until partially set (some people say they’ve needed up to 1 hour chilling time, which may depend on your chocolate). Meanwhile, put the remaining 1 tbsp of cocoa powder onto a small plate.
- Remove the mix from the fridge, (resist eating all of it right then and there), and using a spoon, scoop a dollop of the mix into your hand (estimate enough to make about a 1″ ball). Using your hands, roll the mix into a 1″ ball, then gently roll it in the plate of cocoa powder to lightly coat. Place the truffle onto a tray, plate, or baking sheet, then repeat the rolling process with the rest of the mixture.
- You can sprinkle more cocoa powder over if you’d like, or just eat them! Store these in an airtight container out of the fridge for several days (if you refrigerate them, they will last longer, but won’t be as soft… still tasty, though!) ENJOY!