These are for those of you who like dark dark chocolate. These are amazing. And yes, if you get all anal about smashing your avocado, it will be completely green-free. But if you don't care, you'll enjoy some amazing nondairy truffles without hurting your arm. Watch your ratios here: make sure that you have the right ratio of chocolate to avocado, otherwise your truffles will get soggy. They will still taste really good, but ... soggy. Guess that means you'll have to eat them all yourself. ;)
Dark Chocolate Avocado Truffles
Yields 20 - 25 truffles
2 medium avocados, ripe (the creamy kind, not the watery yucky kind) (1 cup)
1 1/2 cups (274 grams) dark or semisweet chocolate chips, melted
1 teaspoon vanilla extract
1T espresso powder, optional
4 - 6 T cocoa powder
Mash avocados until lumps are virtually gone. Do your best. If you want to get it completely smooth, you can try with a standing mixer with a whisk attachment but ... just do your best. Add melted chocolate and vanilla extract to the mashed avocado and mix until all ingredients are well combined. Add espresso, if using. Refrigerate for at least 40 minutes or until the mixture is firm. If you stir it during the cooling process, the mixture will not harden on the sides (all the more chocolate for your truffles!).
Put the cocoa in a shallow dish. This is easiest with a small cookie scoop. If you're using that, drop scoops into the cocoa, roll it around, and then use a fork to drop it onto a plate. Continue utnil all of the chocolate is 'scooped'. If you don't have a small cookie school, scoop out rounded teaspoons of the chilled mixture and roll between your palms until mixture forms a ball. Note: Rinse your hands in cold water to keep chocolate mixture from sticking to them, and to keep the temperature of the truffle balls cool as you work with them. Once all of them are rolled and cocoa-ed, refrigerate for 10 minutes to set. Keep chilled until ready to serve. Enjoy!