Chocolate Date Avocado Truffles

Melt the semi sweet chocolate in a double boiler or a small bowl set over a pot of steaming water. Stir gently as needed. Do not over heat. If using a temperature guide, suggested temperature is 90 to 93 degrees F.

Add the melted chocolate, avocado, cocoa powder, orange rind, pinch of salt.

Process it to a smooth paste in the food processor.

Spread the truffle mixture over a plate and leave it in the refrigerator overnight.

Using a teaspoon or a melon baller scoop out 2 teaspoons of the mixture and shape into smooth truffle balls and place it in a plate.

Roll the truffles in the toasted chopped nuts or coconut and place in a parchment lined container.

If you prefer to coat the truffles with chocolate, then melt the bittersweet chocolate in a double boiler as mentioned above.

Dip a metal measuring tablespoon or an ice cream scoop and turn it over to drain the excess chocolate. Place a truffle ball in the scoop and gently roll to coat with chocolate using a fork or a small spoon as a guide.

Then roll the chocolate coated truffles carefully in the nuts or coconut. Place the truffles in a  parchment lined container. Allow the coating to firm up for about an hour.

Store in an airtight container in the refrigerator and enjoy the Luscious Date Avocado Chocolate Truffles.