I have started my annual Christmas candy experimentation for this holiday season. In recent years, I started to make my own candies for family and friends instead of buying packaged candies for Christmas. Before giving never before made candies to friends and family, I like to test them out personally (and on my guinea pig husband). Well I’ve stumbled upon another odd sounding recipe that really intrigued me. I couldn’t believe how easy it sounded. And for a chocolate based candy, it wasn’t terribly unhealthy. I give you the dark chocolate avocado truffle!
Yes, avocado and chocolate together in one treat. It sounds so weird, I know. I’m actually not a particularly big fan of the avocado. I never hopped on the avocado train when it became a popular food staple earlier this year. That was part of my skepticism about this recipe. Why ruin perfectly delicious chocolate by adding avocado? I don’t admit this often, but I was wrong. This truffle is amazing. You can’t taste the avocado. The truffle tastes like a decadent, rich, chocolate treat. And it doesn’t contain butter, heavy cream, or corn syrup. These truffles seem too good to be true, but I promise they are delicious and chocolaty goodness.
This truffle recipe is no bake, so it couldn’t be easier. The first step is to melt your chocolate. I chose to melt my chocolate in the microwave, but you could use a double boiler instead. Just keep an eye on the chocolate either way so it does not burn. You want the chocolate to be barely melted all the way through. Add the vanilla and pinch of salt to the melted chocolate and give it a stir. Next, mash the small avocado until it is smooth with no lumps. I used a fork to mash the avocado in a bowl.
Once the avocado is mashed completely smooth, add it to the melted chocolate. Stir the avocado and chocolate until the mixture is smooth and thickened. You don’t want any lumps of avocado in the truffles, so make sure you mix thoroughly. You can use a whisk or spoon for the best results. Cover the truffle mixture and place it in the refrigerator until it is firm and set. You should let the truffle mixture chill for at least 20 minutes. If you can leave it longer, I would recommend that. The longer you let it sit, the smoother the texture seems to be. Mine sat in the refrigerator for about an hour and a half.
Once the truffle mixture has firmed up, use a spoon to scoop the mixture. I just dug my spoon in and then started rolling the mixture into a truffle. My truffles were about the size of a rounded quarter. However, any size truffle would work well, so there is no right or wrong size here. Rolling the truffles was a little messy, so just be prepared for slightly sticky hands. Once you roll a truffle into a smooth ball, place it on a parchment lined sheet. Continue rolling the truffles until you have used all the mixture.
Place the cocoa powder, or whatever topping you decide to use, into a small bowl. Place each truffle into the topping and roll the truffle around so it is fully coated. The truffles are best enjoyed at room temperature. However, you should keep these in a sealed container in the refrigerator so they keep fresh for longer.
Who knew adding avocado to a truffle would be a good idea? These truffles are decadent, rich, and smooth. It’s hard to believe they contain minimal ingredients and aren’t too unhealthy. I love the heart healthy avocado as the base of the truffle. It makes me feel less guilty about indulging in these sweet treats. I would not have guessed avocado was in these truffles; you really can’t taste the avocado over the chocolate and vanilla. These were so easy to make and even easier to eat!
Dark Chocolate Avocado Truffles
Total calories: 1,224
Servings: 17 truffles
- 6 oz dark chocolate (I used Baker’s squares which are 55%)
- 1 small avocado, mashed (about ⅓ cup)
- ½ tsp vanilla extract
- Pinch of salt
Optional ingredients for rolling truffles in: cocoa powder, crushed nuts, sprinkles, mini chocolate chips
- Melt the chocolate in the microwave or double boiler. Add in the vanilla and salt. Stir until it is completely smooth. Mash the avocado with a fork until it’s smooth, and there are no visible lumps. Stir the avocado into the melted chocolate until it is smooth and thickened.
- Cover and place the mixture into the refrigerator to allow it to set up. It should take at least 20 minutes to firm up, but the longer you leave it the smoother the texture.
- Once firm, use a spoon to scoop the chocolate into balls. Roll the balls between the palms of your hands to smooth them (this can be messy). Place the balls on a parchment lined pan or surface.
- Place the cocoa powder in a small bowl. Roll each truffle into the powder to coat it. Serve at room temperature, but store in the refrigerator to keep them fresh.
You can use any kind of dark chocolate you like. I used 55% dark chocolate. The darker you go, the richer the truffle will be. I chose to roll my truffles in cocoa powder, but you can roll them in any topping you’d like. I would like to roll them in some crushed nuts next time for a fun textural different.