I love avocados but it is difficult to assess their ripeness. I’ve slit into an avocado only to discover it was either under-ripe or over-ripe. I have discovered that the under-ripe ones hold up well in stews and ratatouilles. The over-ripe ones I usually make into an avocado spread or guacamole. But this came as a revelation to me: to use an avocado to make chocolate truffles (recipe adapted from Christine@Apple of My Eye). The delicate flavor of avocado is overpowered by the chocolate, so its only purpose is to add moisture to the truffle balls. I call the recipe the
Secret Ingredient Chocolate Truffles
Makes 18-20 one-inch diameter truffles
1 over ripe avocado (save the best ones for salads and sandwiches!)
5 oz bittersweet chocolate, recommended (I used semi-sweet baking chocolate and chocolate chips)
2 tablespoons brown sugar
1/8 teaspoon salt
1/4 teaspoon vanilla
2 1/2 tablespoons unsweetened cocoa powder, divided.
In a heatproof bowl, melt the chocolate over boiling water. Alternatively, melt the chocolate in the microwave in 30-40 second increments, stirring after each increment. Cool slightly.
Process the avocado until it’s a smooth paste in a food processor. Scrape the avocado paste into the melted chocolate along with the sugar, salt, vanilla, and 1 1/2 tablespoons cocoa powder. Refrigerate or freeze the chocolate mixture until it is firm–about 1-2 hours.
Remove from the fridge or freezer. Using 2 teaspoons, shape the chocolate mixture into balls about 1 inch in diameter. Roll each chocolate ball in the remaining tablespoon of chocolate powder. Freeze or refrigerate until firm.
Baker’s Note: Though this simple recipe requires no baking, it does need to be thoroughly chilled before rolling in the cocoa powder. And when it is warm, as it is here in Bangkok, the truffle returns to room temperature rather quickly, and the cocoa powder will be absorbed. My sister-in-law who is an expert in all things chocolate, recommends freezing the truffles before rolling them in the cocoa powder. It worked beautifully. Thanks, Mimi!