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Thursday, February 7, 2013

Recipe: Avocado Ganache Truffles

Truffles are easier to make than you may think and can be easily adapted to different flavourings. Unlike most ganache, however, this recipe uses avocado instead of milk or heavy cream -- not only does it give the truffles a hint of nuttiness, it's good for you, to boot! It also takes less than an hour to make. (Just saying.)

Why avocados?

Avocados are a fruit that pack a nutritional punch. They may be fatty (about 85% -- yikes!), but the fat is all monounsaturated, which contributes to healthy blood flow. In addition, avocados help lower blood pressure and curb inflammation (Source: WebMD, WHFoods). So, eat up! But remember to eat them in moderation, as they're a calorie (and nutritionally) dense food.

But seriously. Avocados? In dessert?

The key is to blend, blend, blend. The high fat content of the avocado makes it easy to cream it with a few pulses in a food processor or mini chopper.

The end product is a creamy yet light ganache truffle that melts in your mouth and delivers a rich, deep chocolate taste. If it weren't for their name, you might never know that there's a green fruit in these candies!

Truffles are only one of the ways you can use this ganache. You could also press the ganache into a plastic container and freeze it to eat as fudge or spread it on cupcakes as a substitute for buttercream icing. The more melted chocolate you add, the firmer the final product will be -- so many options, so little time!

Seriously. Give it a try. You won't be sorry.

Avocado Cream Ganache Truffles

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small avocado, ripe
5 - 6 oz. dark chocolate
zest from 1 medium orange
1 tsp honey
2 tsp vanilla
pinch of cinnamon
cocoa, to coat


1. Melt chocolate half way on low heat with zest. Take off heat and stir until the remaining chocolate has melted. Set aside to cool to room temperature.

Credit: Christina Mak

2. In a food processor or mini chopper, blend the avocado, honey, and vanilla until smooth and light.

Credit: Christina Mak

3. Spoon the chocolate mixture in by the tablespoon into the avocado mixture and blend until smooth. Scrape down the sides of the cup, as necessary.

Credit: Christina Mak

4. When well combined, spoon the ganache into a metal mixing bowl and freeze for 10 minutes, until firm enough to handle.

Credit: Christina Mak

5. Scoop the ganache out into rounded teaspoons and roll into balls. Freeze for 20 minutes, until firm.

Credit: Christina Mak

6. Sift out cocoa into a bowl and lightly roll the truffles in the cocoa until coated.

Credit: Christina Mak

7. Store the truffles in the freezer in covered container. Thaw for 30 minutes before serving.

Credit: Christina Mak

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