Most everyone is consumed by films and food these days, and binge buddies Trish Muyco-Tobin and Debbie Baldwin are no exception! In this latest installment of the SIP (Shelter in Place) Series on The Stir Podcast, the two discuss some of Hollywood’s most tantalizing and tastiest movies about food, spanning continents and cuisine, from South Asia to the south of France.
Watch Volume 4 of the SIP (Shelter in Place) Series on The Stir here
As part of this satisfying “dinner in a movie” special, the featured dessert is très magnifique: dark chocolate truffles with a secret ingredient!
DARK CHOCOLATE AVOCADO TRUFFLES
Ingredients
- ⅓ cup mashed, ripe avocado (approximately one small avocado)
- 1 cup bittersweet chocolate chips (60% cacao)*
- 1 t vanilla extract
- 1/8 t coarse salt (sea salt is ideal)
- Cocoa powder (or chopped nuts or powdered sugar, if preferred)
Directions
- Mash avocado with fork or potato masher until thoroughly smooth – make sure no chunks remain (or fit a small food processor with steel knife blade, place avocado in processor and pulse until smooth); set aside.
- Place chocolate in microwave-safe bowl; heat at low- to mid-power for 1 minute. Stir and heat an additional 30 seconds at low- to mid-power. Allow mixture to stand 1 minute; stir until smooth, microwave at 30 second intervals at low power, if needed.
- Add vanilla and salt to chocolate, and stir in avocado until fully mixed.
- Place in refrigerator for about 20 minutes, or until slightly firm to the touch. Use a tablespoon (or a small cookie scoop) to scoop into balls and roll between palms of hands to form a smooth ball, then roll into cocoa powder and place on parchment paper. Serve immediately or store in freezer.
Makes approximately 16 to 18 pieces
*For a sweeter taste, use semi-sweet chocolate chips
This recipe was modified from Missouri Baptist Medical Center
