Another week starts and I think that calls for some chocolate……

How was your weekend? Mine was pretty good. I took my two younger brothers and my cousin with me to see A Quiet Place at the theater and it was really good. If you like suspenseful movies I’d definitely recommend it. The movie literally has about 6 actors in the entire thing but the acting was incredible, especially from the kids.

That was Saturday, then I spent Sunday almost entirely in the kitchen working on recipes and cooking, oh and mountains and mountains of dishes to wash (bet you guys don’t think about all the dishes behind a food blog). Seriously you guys, I don’t know how I manage to dirty basically every dish in the kitchen on a heavy cooking day like this, but it happens and I have this condition that makes it nearly impossible to walk away from a stack of dirty dishes. It’s an OCD really.

So I’ve also got this thing for spicy chocolate, do you think that’s strange? Hey, I’m not the first one to fall in love with the combination, in fact my mom’s favorite Lindt chocolate bar is the chocolate chili one. Clearly someone likes it for them to manufacture that flavor. There’s just something really pleasant about a little bite of spiciness behind some creamy chocolate.

For these truffles I also added spices other than just chilies, like ginger, cloves, and cinnamon. All the flavors together give so much delicious depth to the final truffles, oh and yes, I did add avocados, uh huh. Even if you could taste the avocado in the first place, which I don’t think you could, you’d have a pretty hard time detecting any hint of it once all the flavors of spices come together.

One of the main highlights of these little treats are that they are very quick and easy to make and they don’t need any baking or cooking. Just mix it up, chill for a little while, then roll them into delicious little balls. Oh, and I’d definitely recommend rolling them in chopped nuts too. I didn’t include in it the pictures, but I tried it on one of the trials for this recipe and it’s fire!

Chocolate Chili Avocado Truffles

Prep Time: 20 minutes
Total Time: 1 hour, 20 minutes
Yield: about 15 truffles

These sweet and spicy truffles may be bringing the heat but they don't need any to make them. They're quick, easy, and pretty healthy too.

Ingredients

1 large (ripe) avocado, pitted
1 1/4 cups (200g) semi-sweet dark chocolate, melted (use dairy-free if needed)
1 1/2 tablespoons maple syrup (or honey)
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon ginger
1/8 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/2 teaspoon paprika, plus more for sprinkling on truffles
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt
1/4 cup cocoa powder, for coating

Instructions

Combine the avocado, melted chocolate, and honey in a food processor or blender and pulse until smooth. Add the spices and blend until completely mixed. Scrape the mixture into a bowl or container, then cover and chill for about an hour (or freeze for 30 minutes).
Use a tablespoon to scoop into truffles and then roll them in cocoa powder and sprinkle with paprika. Store in refrigerator until ready to serve. Serve them cold.

For more great food ideas and inspiration, please do not forget to look at my other recent posts

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.

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Chocolate Chili Avocado Truffles - FOOD PHOTO SHOOT