Classes for this semester have officially come to an end, even though it feels like they just started! One of my favorite classes this year was Oral Presentations, where we worked on communication and presenting skills by giving a different type of presentation almost every week. One of my last presentations was about this blog! I showed about 20 slides of just pictures of food from my blog, which had everyone drooling by the end. The presentation went great – but the one thing I forgot was to actually bring food for everyone!
So I promised my class I would bring in something for them next time…which is how these truffles came to be. They are a variation of my Fudgy Avocado Brownies. I love these truffles because they don’t require an oven! Even better, I only needed three ingredients.
I actually made these twice. The first time, my suitemates said were too creamy and soft. The next time, I chopped up little bits of chocolate and added them to the mix so the truffles were a little crunchier and not just a mouthful of creaminess. Then, I refrigerated them over night to harden them. The next day, they were perfect.
I know the question you all have in mind is…Can you taste the avocado? Some say they can, some say they can’t. It also depends on whether you tell people there is avocado in it. If you tell them, they will “search” for the avocado taste and are more likely to say they can taste it. Personally, I think the truffles are very chocolately but with a pleasant twist of a flavor.
Try and see what you think!
DARK CHOCOLATE AVOCADO TRUFFLES
1 medium avocado, ripe
10 oz dark chocolate chips
2 tablespoons cocoa powder
Cut avocado and scoop out flesh. Mash until there are no more chunks using a fork, electric hand mixer or food processor.
Take 1/2 cup of chocolate chips and roughly chop into small bits. Set aside.
*NOTE: This step is optional. Adding chunks of chocolate will make the truffle crunchy to break up the smooth texture. If you prefer smooth and creamy, feel free to leave this step out!
Melt the rest of the chocolate chips in a microwave safe bowl. The best way to do this without burning the chocolate is microwaving in 10 second intervals and then stirring, and repeat until completely melted.
Scoop avocado mixture into the bowl with melted chocolate and mix until well-blended. Stir in the chocolate chip bits.
Refrigerate the chocolate-avocado mixture for an hour.
Scoop out 1 tablespoon of the mixture and roll into a ball using your palms. Repeat with the rest of the mixture.
With the cocoa powder on a separate plate, roll the balls into the cocoa powder until completely covered.