I remember making truffles years ago, but only once or maybe twice a year because they were so rich. Traditional truffles are made with butter or cream to make them so smooth and creamy, with the incredible texture that only truffles have. If you love truffles, this recipe is going to change your life.
Avocado, which is today’s butter, oil, cream, cream cheese, and mayo substitute, couldn’t be more popular. Avocado is used to replace fat in all kinds of recipes from brownies, pudding and cheesecake to the ever popular avocado toast. When combined with dark chocolate in these truffles, it makes a rich, decadent, heavenly dessert that is delicious yet healthy too.
Avocado and dark chocolate are very heart healthy foods. Avocado is made up mostly of fat, but predominantly heart healthy monounsaturated fat, which can help reduce cholesterol. It is also high in antioxidants and is nutrient rich. Flavonoids and phytonutrients in dark chocolate have anti-inflammatory, anti-clogging, and antioxidant properties all of which benefit the heart. Much of the fat in chocolate (cocoa butter) is heart healthy as well. When choosing chocolate, try to find one with seventy percent cocoa or more. Making truffles with dark chocolate and avocado for your sweetheart is a wonderful way to express your love but also protect their heart.
Dark Chocolate Seville Orange Truffles
1/2 cup hazelnuts
140 grams dark chocolate
1/2 ripe avocado (70 grams)
6 tablespoons Seville Orange Marmalade
1/2 tsp vanilla
Pre heat oven to 300 degrees. Place hazelnuts on an oven tray and roast for about 10 to 15 minutes, until fragrant. Remove from oven and with oven mitts, rub hazelnuts together to remove skins. Let cool.
While nuts are roasting, place 1/2 avocado in food processor and pulse. Add marmalade, salt, vanilla and process until smooth. While this is working slowly melt chocolate in a medium size heat proof bowl and let cool slightly. Slowly add avocado mixture to warm chocolate and stir to combine. Let cool and if mixture is too runny to make balls, refrigerate or freeze to firm up.
Pulse hazelnuts until fine or until desired texture for rolling truffles in. Place in shallow bowl or plate. Spoon truffle mixture onto nuts and roll until coated. Store in the refrigerator.