Happy Halloween! Hope everyone big and small has some fun today!
True story: until my trip to Peru this past May, I did not want anything to do with avocados. I thought they were slimy tasteless fruits that were incredibly difficult to cut. Then, in Peru, I was able to eat really fresh avocados with a squirt of lemon juice and salt. I was in heaven.
When we got home, I started eating everything avocado. One of my favorite ways is to sub out meat or mayo in a sandwich and use avocado instead. Which got me thinking…if avocado is a savory fat substitute, why can’t it be a sweet fat substitute. After all, we’ve seen it donebefore. Enter the avocado truffle. Surprisingly, the avocado (with a little help from some lemon juice) makes the truffle taste fruity.
makes about 12 truffles
- 1 ripe avocado
- 1 teaspoon lemon juice
- 1/4 teaspoon kosher salt
- 1 cup dark chocolate chips (I used Ghirardelli Chocolate Chips, 60%)
- sprinkles, cocoa powder, crushed nuts, or powdered sugar for rolling the truffles
In a microwave safe bowl, melt chocolate chips in the microwave. While you are melting the chocolate chips, beat together avocado, lemon juice, and salt until smooth. Once the chocolate chips are melted, fold chocolate into the avocado mixture. Cover and allow to cool. I waited about 4 hours.
Using a teaspoon or small cookie scoop, scoop out a portion of the truffle mixture. Roll it in your hands to make a nice smooth ball. Then roll the ball in a small bowl of sprinkles (or cocoa powder or powdered sugar, or crushed nuts). Continue with the same rolling process until all of the truffle mixture is gone.
Alternatively, you can dip the truffles in more melted chocolate instead of rolling them. Personally, I like the ease and color pop I get from rolling them in sprinkles.