Chocolate 2.0: Avocado Chile Pepper Truffles

I've always appreciated well-made truffles. Rich flavor and soft ganache create the ultimate sweet bite. But that sweet bite is also typically full of (delicious!) saturated fat, from heavy cream. So I decided to adjust an existing truffle recipe a bit, by substituting avocado for half of the cream.

Because avocado deserves to play with spicy flavors, I also added cinnamon and chile powder to the ganache and coating powder. The results are delicious and not quite as decadent as the original. In fact, after a friend of our daughter's tasted one of these delicious treats, she asked if I would make them for the dessert buffet at her wedding. What an honor! 

A word of 'warning' before you start. This is a lengthy process, including the wait time between individual steps. So set aside about three hours, find your favorite movie, and hit pause as each step begins. It's worth the effort.

Avocado Chile Pepper Truffles
Makes 18-24 truffles
 
Ganache
3/8 cup avocado
½ cup heavy cream
1 tablespoon ancho chile powder
1 tablespoon cinnamon
1/8 tsp. salt
8 ounces dark chocolate chips
 
Coating 
½ cup cocoa powder
¾ tsp. ancho chile powder

1. Puree avocado in food processor. In a saucepan, combine it with cream,
chile powder, cinnamon, and salt. Bring to a boil and then remove from heat.
Cover and let steep for one hour.

2. Reheat the mixture over medium heat until it just comes to a boil, stirring
occasionally. Pour mixture over the chocolate chips in a bowl. Stir until the
chocolate is completely melted, and the mixture is smooth.

​3. Pour mixture into a shallow glass pie pan. Chill for two hours, until firm.
With a 1-inch scoop or tablespoon, scoop out chocolate and roll in the palm
of your hand to create a rough ball. Shape and place on a sheet pan covered
with wax paper. Chill for 5-10 minutes. 

​4. In a shallow dish, combine the coating ingredients. Roll balls in mixture
until coated, place the truffles back on the sheet pan with the wax paper.
Chill until ready to serve.
 
5. If chilled longer than 2 hours let stand for 30 minutes at room temperature
before serving. Store truffles in a tightly covered container for up to 2 weeks.