BLACK RIVER FALLS, Wis. (WEAU)— Ruth Chipps, Registered Dietitian-Nutritionist with Black River Memorial Hospital, talks about avocadoes, the Harvest of the Month.
AVOCADO PEANUT CHOCOLATE TRUFFLES
Delicious morsels with healthful fats (avocado) versus heavy cream
INGREDIENTS (SERVES 18)
1 ripe avocado
5 oz. dark chocolate or semi-sweet chocolate chips
2 Tbsp. creamy peanut butter (or shredded coconut)
2 Tbsp. brown sugar
¼ t. vanilla extract
⅛ t. salt
2½ Tbsp. unsweetened cocoa powder (separated)
METHOD: Cut avocado, remove pit and mash the flesh with a fork until completely smooth and lump free.
Add to melted chocolate (Melt slowly either the microwave or on the stove; careful not to burn). Stir in peanut butter, brown sugar, vanilla, salt and half of the cocoa powder. Refrigerate for 30-45 minutes. Scoop into rounds or form balls with your hands. Roll in the remaining 1 ¼ Tbsp. of cocoa powder. DEVOUR! Variations: Substitute 2 Tbsp. fine minced almonds or other nuts for the peanut butter. The word “truffle” originates from the Latin word meaning lump. They resemble gourmet wild mushrooms (truffles).