Since enrolling in my chocolatier certification course with Ecole Chocolat earlier this spring, I’ve been pushing the limits of my chocolate comfort zone. From exploring new flavors to mastering new techniques, I’ve really enjoyed diving into the world of chocolate confections headfirst.
I started the recipe development module a few weeks ago, so I thought it was about time that I share something here!
One of my big takeaways from my chocolate class is that I shouldn’t limit myself to cream when making truffles. It sounds so simple but I had never thought to put apple cider in my chocolate instead of cream until this month! As the title indicates though, this is not what I’ll be talking about today.
My Instagram feed has been blowing up all week with Mexican recipes to prep for Cinco de Mayo but I decided to skip the guacamole this year and go with something a little less ordinary: avocado chocolate truffles! I’m sorry for the name calling but after you try these you will agree with me that guacamole is just no match for this extraordinary dessert!
You might notice that I used weight here for the truffles rather than cups. Not all avocados are the same so you want to measure it out to get the perfect balance of chocolate to vegetable. Too much chocolate and you won’t get the creaminess of the avocado. Too much avocado and your truffle will taste like guacamole.
You also might find that there is too much chocolate to dip the truffles in and you end up with leftover at the end. That’s done on purpose. You want to have room to dip so that you can get a proper coating on your chocolate. The extra chocolate can be laid on parchment paper, let to harden and then saved for your next adventure whether that’s dipping more truffles, nibbling on it, or something else entirely.
- 2 Avocados (180g) Avocado
- 700g Dark chocolate, about 4 cups worth of chips or pieces
- ¼ Teaspoon salt
- ¼ Cup (40g) white chocolate chips or pieces
- 3 Drops of green cocoa butter
- Mash up avocado in a small bowl and set aside
- Using a double boiler, melt 360g dark chocolate
- Add avocado and salt to chocolate and use a handheld blender to combine
- Let sit for about an hour, or until it starts to harden
- Lay parchment paper on a baking sheet
- Using clean hands, roll the ganache into truffles and place on prepared sheet
- Let harden for another hour or so before dipping in more chocolate
- Using a double boiler, melt the rest of the dark chocolate
- Dip the truffles in the chocolate and put back parchment paper
- Once the chocolate is set, melt white chocolate and green cocoa butter together
- Drizzle white chocolate over truffles
- Let sit to harden before enjoying
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