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| Healthy Chocolate Avocado Truffles Coated in Cocoa Powder and Chopped Nuts |
Introduction
Ripening plant-based lipids in the confectionery arts to develop luxurious mouthfeel much like crystalline sucrose and dairy fats are, have led to creations of exceptional decadence. In these chocolate truffles made with sugar-free chocolate and avocado, the creator has achieved an intense and bittersweet taste sensation matched by an ultra-silky and velvety mouthfeel. The melty characteristics on the palate are comparable to those of butter fat found in dairy and the creator has manipulated the avocado to incorporate its high levels of monounsaturated fats to deliver the same sensation.
Perfect for an innovative health-focused dessert, a refined digestif to enjoy on its own or as a Mignardise for Valentine’s Day, these sugar-free chocolate avocado truffles have a strong, intense and bittersweet flavor, which is greatly contrasted with the light and delicate texture of the avocado used, which was masked of any vegetative notes by the strong flavor of the high percentage dark chocolate, used as the main flavor component and to act as a structural vehicle for the fruit.
Ingredient Deep-Dive & Smart Substitutions
Ripe Avocado Flesh
Choose avocados that feel slightly hard but give in to firm pressure all around the neck. Avoid those with soft spots as they will quickly turn to oxidized stringy and bruised flesh.
- Function: The pureed avocado is used as the primary fat in this mixture, replacing the typical use of heavy cream (36% milkfat) in a ganache. The naturally occurring oleic acid in the avocado creates the emulsification matrix that allows the mixture to have a smooth mouthfeel.
- Measurements: 1 medium avocado, pitted and pureed and measured out to 5.3 oz/150 g.
- Alternative (allergen) - use roasted sweet potato purée - has a totally different consistency and is all starch with no clean fat lipids so will be much denser and less silky than this example.
Sugar-Free Dark Chocolate (60% to 70% Cacao)
Premium baking bars or chips sweetened with allulose, erythritol or stevia. Cocoa mass or cocoa butter must be listed before the sweetener in the ingredient list.
- Function: The cocoa butter in the chocolate hardens to form crystals which provide the hardness of the truffle to give it a ‘snap’ when it is broken into. Once it is broken the truffle then melts in the mouth.
- Measurements: 7.0 oz / 200 g, finely chopped.
- Substitutions: Instead of baking bars or chips, you can also use a regular 70% dark chocolate (if sugar-free properties are not crucial for you). In a completely plant-based / vegan version of the truffle, make sure that the used chocolate formulation does not contain any milk solids.
Dutch-Processed Cocoa Powder
High fat (minimum 20% cocoa fat) deep, dark, alkalized cocoa powder.
- Function: The cocoa is used to coat the finished truffles. Because this cocoa has been alkalized it has a smooth, earthy flavor and a less bitter taste than regular cocoa.
- Measurements: 0.88 oz / 25 g.
- Substitutions: Instead of using a very processed cocoa powder, you could use raw cacao powder to create a more astringent and acidic contrast to the chocolate of the truffles.
Pure Vanilla Extract & Fine Sea Salt
- High-quality ingredients: Use cold-extracted Bourbon vanilla bean distillate and high-quality, pure flaked or fine sea salt.
- Function: This flavor combination uses the Vanilla flavor to enhance the volatility of the Chocolate aromas. In addition, the sodium ions from the salt work to suppress the lingering bitterness of the Chocolate, increasing the perceived sweetness without adding any simple sugars.
- Measurements: 1 tsp (5 mL) of the distillate and 1/4 tsp (1.5 g) of the salt.
Essential Equipment
High-Speed Food Processor or Immersion Blender: As indicated above, to homogenize the avocado to a smooth purée that has been through the cell walls, as opposed to manual mashing which will leave tiny green flecks that act against the fat and water emulsion in the final product.
Double Boiler (Bain-Marie): A clear glass or stainless steel bowl set over the top of a saucepan containing simmering water. This piece of equipment is used to gently heat the sugar-free chocolate to create a smooth and even melt without risking the chocolate to seize or burn.
Digital Kitchen Scale: Digital scales weigh in exactly what you need for accurate weight of ingredients, unlike measuring by volume that can change depending on the shape of an avocado for example.
Spring-Loaded Small Cookie Scoop: We use these to portion out the emulsion before it warms to room temperature. Each scoop is exactly 0.44 oz / 12 g.
Step-by-Step Method
1. Liquidize the Avocado Base
In a food processor bowl, weigh out the avocado flesh, add the vanilla extract and fine sea salt and process until smooth and glossy. Process for 2 to 3 minutes, stopping and scraping down the sides of the bowl twice. The mixture needs to go from a fibrous pulp to smooth paste; it must be completely smooth with no visible grain or green flecks.
2. Gentle Thermal Degradation (Melting the Chocolate)
First set up your bain-marie. Make sure the bottom of the heatproof bowl is not touching the water. Now add the finely chopped sugar-free dark chocolate and stir with your trusty silicone spatula until the chocolate has completely liquefied. Monitor the temperature and make sure that it does not exceed 115°F / 46°C. Once the chocolate has reached this point and is smooth and glossy remove the bowl from the heat. Allow the chocolate to rest for 2 minutes and allow it to cool slightly.
3. Creating the Micro-Emulsion
First melt the chocolate and then pour it straight into the food processor together with the avocados that have been mashed up into a puree. Start processing straight away, and then turn up the speed to medium and process for about 30 seconds. You will immediately notice that the 2 components turn into 1 thick, shiny mass. You will also notice that the aroma will switch from being like a vegetable to being like dark cacao.
4. Cryogenic Setting (Chilling the Ganache)
Place the smooth truffle paste in a shallow glass dish such as a baking dish. Spread it out as evenly as possible to get as much surface area in contact with the air as possible. Cover the surface with parchment paper or plastic wrap to prevent moisture from condensing on the surface of the paste. Chill in the refrigerator for exactly 1 hour and allow to firm up. It should be firm to the touch but still able to be scooped up with a spatula.
5. Precision Portioning and Shaping
Set up a sheet pan lined with parchment paper, and also set up a small shallow dish and dust it with the Dutch-processed cocoa powder. Using a spring-loaded scoop, portion out the chilled ganache into balls. To coat, dust your palms with a small amount of the cocoa powder, then using that as a guide, roll each portion of ganache between your palms to form a smooth sphere. Then immediately place each truffle into the cocoa-coated dish and roll around to coat completely, then place on the sheet pan.
The Science Behind the Recipe
The success of this recipe entirely depends on the stability of the lipid emulsion and the phase changes involved in the structure. The more traditional ganache relies on the casein in the milk and lecithin in the cream to bind water to the fat of the milk and cocoa. This new formulation requires the avocado (with water as the main ingredient) to be emulsified with the melted cocoa butter of the dark chocolate.
This type of sugar free chocolate contains large amounts of polyols (such as erythritol) which can cause chocolate to be very sensitive to temperature changes. If the hot chocolate is added to cold avocado, the sudden temperature change can cause the cocoa butter to set instantly and unevenly leading to a grainy or split textured ganache. Allowing the avocado to come to room temperature prior to use and cooling the chocolate slightly before use will minimize the effect of thermal shock and allow for a uniform fat phase to form.
Pro Tips
Add the Espresso to the chocolate: Mix in 1/2 teaspoon of instant espresso powder into the chocolate as it warms. The compounds in the coffee will synergize with the cocoa in the chocolate to make a deeper dark chocolate flavor without any flavor of coffee.
The Double-Coat Technique: Truffles should be coated in cocoa powder initially, refrigerated for 20 minutes and then coated in the remaining layer of cocoa powder. The additional coat of cocoa creates a far more effective barrier of moisture.
Hand Temperature: This tip is for the naturally warm handed truffle rollers out there. Rinse your hands under ice cold water and dry thoroughly before rolling truffles. The surface of the truffle will melt horribly if your warm hands come into contact with the truffle for too long.
Common Mistakes to Avoid
Underripe Avocados: Starches have not converted to mono fatty acids yet, providing hard lumps that cannot be emulsified in a smooth consistency.
Overheating the Chocolate: Sugar-free chocolate substitutes burn at a lower temperature than regular chocolate made with sucrose. Melt at a bare simmer, never a full boil.
Adding Water to the Chocolate: Whether from external sources or from steam in the air, even a single drop can cause the chocolate to seize up instantly into a solid, unworkable paste of cocoa solids and fat.
Culinary Safety & Hygiene
Avocado Sanitation: Avocados are washed prior to being cut. The exterior of the avocado is washed thoroughly under running water to remove any pathogens that may be present on the surface of the fruit. When cutting the avocado, the knife blade can drag the surface pathogens into the interior of the fruit. This is prevented by keeping the knife and cutting board sterilized.
Perishable Fats: Fresh avocado contains high percentages of very perishable fresh plant material and water. As a result, these “truffles” cannot be allowed to sit out at room temperature for long periods of time like traditional candy (high sugar content) and must be kept refrigerated until shortly before service.
The Perfect Pairing
Beverages: For the bittersweet chocolate truffles we would suggest a dry oak aged Cabernet Sauvignon or a smoky Islay single malt whisky. The tannins in the wine and the phenols in the whisky both cut through the fatty truffles and have a fresh cleansing aftertaste.
Plating: Pair the Chocolate with some fresh raspberries or a tart coulis made of raspberries. The citric and malic acids found in the berries will cut through the fatty layers of the chocolate offering a very refreshing contrast.
Storage & Reheating Excellence
Refrigeration: Truffles are best stored in a single layer in an airtight glass container for up to four days. Cover with a piece of parchment paper to prevent moisture from accumulating in the container.
Freezing: These freeze very well due to the high fat content in them which makes a very stable fat structure. Freeze on tray and then store in airtight container for up to 2 months. Thaw overnight in refrigerator.
Serving Temperature: Take the truffles out of the refrigerator 10 minutes prior to serving and let them rest for a while. During this time the cocoa butter softens slightly and, when the truffles are then ingested, it melts in the mouth to create the right texture.
Frequently Asked Questions (FAQ)
Can I use a blender instead of a food processor?
An high-powered immersion blender or even a high-speed blender (such as Vitamix or Blendtec) can also be used to make a smooth avocado puree. Make sure the blades are engaging with the material and thoroughly ‘shearing’ the cells of the avocado to achieve the correct consistency.
Why do my truffles taste distinctly like avocado?
This may occur if the chocolate used is not of a sufficient dark cocoa content (in this case less than 60% cacao) or the avocado is becoming over-ripe & begins to smell of sulfur, (a strong flavor). High quality 60-70% cacao dark chocolate is recommended.
Can I substitute the cocoa powder coating with melted chocolate?
The truffles can also be dipped in melted sugar free chocolate to create a thick and crisp outer coating. Make sure the truffles are very cold.
Nutrition Facts
Did you experiment with different natural coatings for the truffles? For example, toasted hemp hearts, crushed freeze-dried raspberries or finely chopped toasted macadamia nuts could be alternatives to coconut. Your favorite coatings and their respective flavor and structure changes are waiting to be written in the comments below!
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