Blog-checking lines: Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!
I have to admit, I almost didn’t participate in this month’s challenge. We’re pretty happy vegetable eaters around here and don’t need to hide them in baked goods to get them down. I was kind of stumped as to what to make. However, I happened to catch an episode of a cooking show on which the hostess was making chocolate mousse with pureed avocado as the base. We eat a lot of chocolate and the idea of taking a decadent chocolate treat and enhancing it with a healthier fat and some extra vitamins was pretty appealing.
I decided to take the avocado base idea and translate it into one of our favorite desserts – chocolate truffles! I took my usual truffle recipe and substituted a puree of avocado, vanilla extract and almond milk for the weight of the whole cream that I normally use. The puree was a beautiful green! The next step was to fold in melted dark chocolate and let it set up. A spoonful of the decadent mixture convinced me that the truffles were going to be a success! I could have eaten the whole bowl just like a pudding.
Once the avocado/chocolate mixture firmed up, I rolled it into balls and chilled it for a few hours. For an extra hit of chocolate, I dipped the balls into melted chocolate and then rolled them in chocolate sprinkles and set them aside to firm up for several hours. The finished truffles were a hit! The avocado taste was barely detectable, and probably only because I knew it was there. The texture was perfect, just the same as my usual truffles, and delivered a very satisfying, rich chocolate experience. Yum!
- 4 oz ripe avocado flesh (from a 5-6 oz whole avocado)
- 2-4 Tbsp. unsweetened almond milk
- 1 tsp. vanilla extract
- 16 ounces dark chocolate, finely chopped and divided
- 1 cup chocolate sprinkles, nuts or cocoa nibs for coating the truffles (optional)
- Gently melt 8 oz of the chopped chocolate in a double boiler or in the microwave at 30 second intervals, stirring between each, just until melted.
- In a food processor or blender, combine the avocado and vanilla extract and pulse a couple of times to break down the avocado. Add 1 Tbsp. of almond milk at a time and continue pulsing until the avocado turns into a very smooth puree. Scrape down the sides of the processor or blender and pulse again. The mixture needs to be completely smooth and without any lumps.
- Move the puree to a bowl and gently fold in the melted chocolate, mixing gently until the chocolate is completely incorporated.
- Let the mixture sit at room temperature until it is firm enough to scoop up and roll into small balls.
- Put the balls in the refrigerator for an hour or so to completely firm up.
- Gently melt ⅔ of the remaining chocolate as before. Once it's melted, stir in the remaining ⅓ of the chocolate and stir until it's melted.
- Dunk each ball into the melted chocolate and fish it out with a fork, tapping gently on the side of the bowl to remove excess. If you're coating with nuts or sprinkles or cocoa nibs, place the ball into the coating at let it sit for a moment before tossing it to coat. I like to process 3-4 balls at a time.
- Remove the coated truffle to a wax paper lined container and continue dipping and coating the remaining balls.
- Allow the truffles to sit at room temperature until completely set up.
- The truffles are best eaten at room temperature, but keep them stored in the refrigerator.