| Chocolate Chipotle Avocado Truffles |
Author: Anita
Prep time: 15 mins
Total time: 15 mins
Ingredients
- 1 cup premium semi-sweet chocolate chips
- ¼ cup completely mashed avocado (about ½ of a medium avocado)
- 1 tbsp unsweetened cocoa powder (for dusting)
- ¼ tsp chipotle powder (see notes for variations)
Instructions
- Mash avocado with a fork and measure out ¼ cup.
- Bring a small pot with an inch of water to a simmer. Add a bowl on top that is wider than your pot so that it doesn’t touch the water (or use a double boiler). Place in chocolate and stir until completely melted and smooth.
- Put chocolate and avocado in a food processor and blend until smooth. Take the blade out and stir to make sure all bits of avocado blend in and don't get stuck off to the side of the food processor. Blend thoroughly, making sure no avocado streaks remain.
- Chill the chocolate mixture for about 20-25 minutes in the fridge so that it is slightly less sticky and a little more firm, but still soft and malleable. If you chill the dough too long, the chocolate will firm up too much.
- Measure out 1 tbsp of chocolate mixture and roll between palms to shape a smooth, round ball. Repeat with remaining chocolate. Place finished balls on a sheet of parchment paper or plate.
- Blend the chipotle powder and 1 tbsp cocoa powder, then spread onto a plate. Roll balls in cocoa powder. Serve immediately or keep in the fridge.
Notes
Variation 1: Use chile powder instead of chipotle powder for heat without smokey flavor
Variation 2: Instead of putting the chipotle powder in the cocoa used for dusting, increase it to ½ tsp and blend it in with the chocolate and avocado. The result is a more subtle heat that is a bit delayed.
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Commentary:
Ready for a dessert or treat with a hint of heat? These truffles are very simple to make, but quite decadent. And it's pretty easy to overdose on them.
I made a few variations - and they all are good. If you want heat, but none of the smokiness of chipotle, use chile powder. I also made them with the chipotle powder in the truffle itself instead of the cocoa coating - that was very good and more subtle. It takes a higher dose to detect the heat if you're using that method.
The avocado adds creaminess, but you can't detect the taste at all. If you add more avocado, the truffles will be very soft. If you add less, they will be firmer. This recipe makes them basically soft but holding their shape well. Adjust to your own preference, but you can't really tell until you chill the mixture and make a truffle.
Hope you enjoy this - I think it will inspire experimentation!
Variation 2: Instead of putting the chipotle powder in the cocoa used for dusting, increase it to ½ tsp and blend it in with the chocolate and avocado. The result is a more subtle heat that is a bit delayed.
..........................
Commentary:
Ready for a dessert or treat with a hint of heat? These truffles are very simple to make, but quite decadent. And it's pretty easy to overdose on them.
I made a few variations - and they all are good. If you want heat, but none of the smokiness of chipotle, use chile powder. I also made them with the chipotle powder in the truffle itself instead of the cocoa coating - that was very good and more subtle. It takes a higher dose to detect the heat if you're using that method.
The avocado adds creaminess, but you can't detect the taste at all. If you add more avocado, the truffles will be very soft. If you add less, they will be firmer. This recipe makes them basically soft but holding their shape well. Adjust to your own preference, but you can't really tell until you chill the mixture and make a truffle.
Hope you enjoy this - I think it will inspire experimentation!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/desserts/chocolate-chipotle-avocado-truffles/