What? It’s a food post!
Yes, this happens here.
As I said in a recent blogpost, I have been traveling a lot recently. When I am not traveling, I have been staying with family, which has left a lot of time for culinary explorations. To protect the innocent I have decided to collectively refer to those present during these adventures as “The Peanut Gallery.”
A friend of mine recently posted this buzzfeed article about ways to use avocados. I was intrigued by the avocado truffles, and the avocado brownies. Therefore I took on two projects for the day.
I launched into Project #1 by trying to make the truffles in white chocolate. The recipe I used was from Detoxinista, who got it from another blog where it came from another blog (this is the point where I quit clicking through the links).
The truffles are super simple, since all you need is chocolate, avocado, salt and vanilla.
Green truffles! Won’t that be fun? Then I thought: why not add raspberries?
Unfortunately the grocery store did not have any incredibly ripe avocados, and I wanted to get going right away, so I made do with almost ripe avocados and just stuck them in the food processor instead of mashing them up with a fork. I mashed up about 1/3 cup of avocado, and then saved half of it for later (more to come on that).
Then I melted 1/2 cup of white baking chips with 1/4 tsp vanilla and a “pinch” of salt.
When recipes call for this, I always wonder “What does that mean?” This is the amount I usually come to.
Then I tossed it all in the food processor, and voila! I got this beautiful, green slimy stuff. I think it needed to be mixed more, but a member of the Peanut Gallery needed to get on the phone, so food processing was done for the time being.
I dropped it in the fridge for about 20 minutes and worked on my other project (I am so excited about it I can’t even describe it).
When I pulled the avocado mix out it was pretty firm. I chopped up some raspberries and stirred them in.
Then I scooped them into “truffles” and put them in the fridge to cool.
Unfortunately the juice from the raspberries made the whole thing too runny to really work as it should have, but they still turned out alright. By the time I conned everyone in the Peanut Gallery into having one and I ate one, we only had two left anyways.
Comments from the Peanut Gallery:
“I wouldn’t walk far to get it.”
“That’s pretty good!”
“It’s different!”
I ended up freezing the left-over ones so they would hold together better.
I’m not sure they were worth it once you consider the work-to-results ratio. I think the truffles work better with real chocolate. If you like white chocolate, avocado, and raspberries, you will probably enjoy these. To have more success I would suggest cutting the raspberries very small, draining off the excess liquid from them, and then allowing the formed truffles to chill/freeze several hours before serving.
My other project will be going up later this week, and it’s amazing! I can’t wait to share it. I’ll just say: chocolate + avocados = love.