chocolate avocado truffles
Photograph by Justine Monique Lecerf.
As promised, the recipe for the chocolate avocado truffles I made for PARKSALE at the end of June.
250ml cream (I used half and half)
275g dark chocolate (I used 300g minus a few pieces that I nibbled at, while cooking... it needs to be at least 70% cocoa, that kind of dark)
75g avocado butter (I used 1 fresh avocado and a drop of olive oil)
Cocoa powder for dusting
FIRST, make the avocado butter. Blend the avocado with the oil in a food processor until smooth. It's better to use avocado oil, but olive oil works too. I actually didn't have a blender either, so I had to chop up the avocado into teeny tiny pieces and then push them through a sieve. Oh, and the more ripe the avocado, the easier it is to make this. I had a bit of trouble with a barely rip one.
MELT the chocolate in a pot over boiling water that's in another pot. If you have one of those double boilers, even better! Otherwise, this make-shift technique works just as well.
SCORCH the cream and as soon as it bubbles and froths, gradually pour a little bit into the chocolate and stir the mixture.
You'll notice a significant texture change. THIS IS NORMAL. Keep pouring little bits of the hot cream into the chocolate and stir each time, until everything is mixed together.
MIX the avocado butter into the mixture.
At this point, the chocolate truffle mixture is ready to be cooled. Put the entire mixture into the fridge for an hour.
Once the mixture is in paste form (you can test this by trying to scoop a dollop out with a spoon), the truffles are ready to be shaped.
Scoop out the truffles one by one, drop them into a bowl of cocoa power and roll around until the entire truffle is covered.
KEEP IN A COOL DRY PLACE.
