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Yes, you read it right! This is a recipe for Avocado-Chocolate Truffles. You absolutely won't believe how
delicious these truffles are until you have tried this very easy-to-make recipe. The texture of the avocados mixes wonderfully with the
chocolate. But, beware, these truffles are very rich!
Avocado-Chocolate Truffle Recipe:
Yields: makes many
Prep time: 25 min
1/2 cup butter
1 large very ripe
avocados, peeled and pit removed*
1 1/2 teaspoons pure vanilla extract
1 1/4 cups
3 cups powdered (confectioners)
Powdered sugar for rolling
* If an avocado is
ripe, it will yield to a gentle pressure.
In a large saucepan
over low heat, melt butter; remove from heat; set aside.
In your food processor
or food blender, puree the avocado until a smooth consistency. If you add a little of the melted butter
to the avocado, it helps in the process. Be sure there are no chunks of avocado left.
Add the avocado puree,
vanilla extract, cocoa, and powdered sugar into the saucepan with
the remaining melted butter. Mix until well combined. Place the chocolate
mixture into the refrigerator until it hardens.
When chocolate mixture has
hardened, remove from refrigerator. Line a sheet pan or cookie sheet
with waxed paper or parchment. Using a cold metal teaspoon, melon
baller, or a mini ice cream scoop and your hands, roll the chocolate
into small balls about 3/4-inch diameter and arrange them on the
sheet pan. If the mixture gets too soft to mold easily, put it back
in the freezer for a few minutes. Place the cookie sheet of
chocolate balls in the refrigerator until firm.
Once the truffles have hardened, remove from
the refrigerator and shape into balls by rolling between the palms
of your hands. Roll in powdered sugar to coat the outside.
Place the finished truffles in the refrigerator until they are set.
They should be stored in a covered container in the refrigerator
until ready to serve. Bring to room temperature when ready to serve.
Linda Stradley - By
What's Cooking America© copyright 2004-2014 by Linda Stradley - United States
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