Chocolate Avocado Truffles
Chocolate truffles are made healthier by using avocado instead of heavy cream. The end result is a rich, silky chocolate treat. With only 3 ingredients, these are really easy to make and are perfect for gifting, parties or just for yourself.
Lately, I’ve been having a lot of fun experimenting with swapping out certain ingredients in baked goods with avocados now that avocados are back in season. I’ve made chocolate avocado pudding before so I thought you could also use avocados to make truffles. For this recipe, I used creamy California avocados provided to me by the California Avocado Commission.
The chocolate masks any avocado flavor and the avocado adds a richness to the dessert that wasn’t there before. Plus you get all the healthy benefits of avocados added to your sweets too.
These chocolate truffles come together so easily. You only need three ingredients! Chocolate, avocado and cocoa powder.
You melt the chocolate and mash the avocados and then blend them together.
You let your dough firm up a little before shaping them into balls.
Finally you dust them in cocoa powder. That’s it!
With just a few easy steps you can impress your friends and family with homemade truffles. Plus, you can make them ahead of time for gifting or parties.
More Recipes to Try
Chocolate Avocado Truffles
Ingredients
- 1 cup roughly chopped high quality dark chocolate
- 1/3 cup completely mashed avocado, about ½ of a large avocado
- 1 tbsp unsweetened dark cocoa powder, for dusting
Instructions
- In a food processor, blend avocado until completely mashed and no lumps remain. Keep in mind that 1/3 cup of mashed avocado is not the same as 1/3 cup unmashed avocado. So I recommend starting with ½ of a large avocado and mashing it and then measuring it out and only keeping 1/3 cup for your chocolate truffles.
- Bring a small pot with water about 1 inch deep to a simmer. Add a bowl on top that is wider than your pot so that it doesn’t touch the water. Place in chocolate and stir until completely melted and smooth.
- Add melted chocolate to the food processor and blend until 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 workable. You don’t want to chill the dough too long because then the chocolate will firm up too much.
- Measure out 1 tbsp of chocolate mixture and roll between palms to form a smooth, round ball. Repeat with remaining chocolate. Place finished balls on a sheet of parchment paper.
- Spread 1 tbsp cocoa powder onto parchment paper. Roll balls in cocoa powder. Serve immediately or keep in the fridge.
This post is sponsored by the California Avocado Commission. All opinions expressed remain my own.
What % chocolate did you use in calculating the nutritional value of each truffle? You mentioned in another comment that you generally used 70% cacao. I prefer 80+ and am wondering if that will reduce the carbs.
Thank you!
I almost always use Belgian chocolate and I do use ones specific for baking. With regards to percentages, that just comes down to a personal preference. I usually like around 70% but some find that too bitter and some find that not enough. Brands I have used are Callebaut, Belcolade, and Valrhona.
Love the recipes and how easily they look to make. Looking forward to try so many. Thank you
Thank you Shirley! We’re glad you are enjoying the recipes!
Have you tried freezing these truffles? If so, how long would they last? I just bought a box of avocados and they are ALL ripe!! Yikes!!
I have not tried freezing them. If you try, please let me know your results. Next time I make these I will try to freeze them
Can you recommend a quality chocolate? There are so many varieties all with different percentages of cacao. Are you selecting a dessert chocolate, a baking chocolate, pre wrapped candies? Please offer some direction so I don’t have to experiment. Thank you!
I almost always use Belgian chocolate and I do use ones specific for baking. With regards to percentages, that just comes down to a personal preference. I usually like around 70% but some find that too bitter and some find that not enough. Brands I have used are Callebaut, Belcolade, and Valrhona
how long will these keep in refrigerator?
I would say 3-4 days.