Bite it into these decadent chocolate truffles with a hidden creamy avocado and crunchy cacao nib center.
Silky, rich, and chock-full of healthy fats, these avocado truffles fuse the creaminess of avocado with the bittersweet flavors of cacao, dark chocolate, and carob powder. Paleo powdered coconut sugar (coconut sugar blended into a fine texture) lends a soft, malleable texture and a delicate sweetness to these healthier treats.
If you’re concerned about the flavor of avocado coming on too strong, don’t fret. When emulsified with lime juice, lime zest, and vanilla extract, these avocado truffles turn out creamy, refreshing, and lightly sweet. Plus, the whole thing gets dipped in chocolate and rolled in powdered cacao nibs and carob powder, providing yet another rich layer of flavor.
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To start, form the avocado candy by paddling together the avocado, lime juice, lime zest, vanilla extract, and Paleo powdered sugar in a stand mixer. Next, form an emulsion by slowly drizzling in the avocado oil. Then pour the emulsion into truffle molds, pop in a cacao nib center, and allow it to set.
Next, create the outer chocolate-cacao-carob layer. The key to beautiful, silky, rich truffles is properly tempering the chocolate. The recipe below walks you through the essential steps, including melting the chocolate in increments, seeding in the rest of the chocolate, and following the correct heating pattern.
To assemble the outer layer, pulse together some cacao nibs and carob powder in a food processor. Then, dip the avocado candies in the tempered chocolate and roll them in the cacao-carob powder. Once set, you’ll have decadent, rich, and creamy truffles!
Hidden Avocado Chocolate Truffles
Hidden Avocado Chocolate Truffles
- Candy molds
- Food processor
- Double boiler
- 3 avocados,
- 2 limes, juice and zest
- ¼ t vanilla extract
- 1 cup Paleo powdered coconut sugar
- ¼ cup avocado oil
- ¼ cup cacao nibs
- 2 cups chopped dark chocolate, or more as needed
- ½ cup carob powder
- To Make the Avocado Candy: Scoop the avocado flesh into the bowl of a stand mixer with the lime juice and zest, vanilla extract, and Paleo powdered sugar. Paddle until well combined, pale and fluffy.
- Slowly drizzle the avocado oil into the avocado mix while the mixer is running to create an emulsion.
- Fill the molds with the mixture until ¾ full. Push the cacao nibs into the center of the candy.
- Cover the candies with wrap and refrigerate until set.
- Remove the candies from the mold and push the two halves together. (Return the candies to the refrigerator if they become too tempered.)
- Process the cacao nibs with the carob powder to create a grainy mixture with small, even chunks of cacao nibs.
- Using the dipping method, dip the candies into the tempered chocolate (recipe below) and drop into the carob powder/cacao nib mix. Shake to coat evenly.
- Transfer the candies to a clean parchment paper and allow the chocolate to set before moving.
- How to Temper Chocolate: Measure out ⅓ in weight of the chocolate you would like to temper.
- In a double boiler, melt ⅔ of the chocolate, stirring constantly, to 122°F.
- When 122°F is reached, “seed”, or add in, the remaining ⅓ chocolate to bring the temperature down, constantly agitating the chocolate with a spatula.
- When the temperature of the seeded chocolate hits 83°F, return to gentle heat and bring the temperature of the chocolate up to 90°F before using.
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