Updated: 07/06/2012 4:16 PM
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Putting avocados into a dessert just doesn’t seem right. But our Kitchen Star, Alice Seuffert, shows us that it can be done and taste delicious too! Alice is hoping to go home the winner in this year’s Chocolate Championship at the State Fair with this recipe.
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4 ounces Cream Cheese (softened)
1 Avocado (ripe)
8 ounces Ghirardelli White Chocolate (melted)
¼ cup Powdered Sugar
Green Food Coloring (several drops)
11.5 ounce bag Ghirardelli 60% Cacao Bittersweet Chocolate Chips (melted)
1 cup Ghirardelli Sweet Ground Chocolate and Cocoa
1 cup Pistachios (nutmeats, finely chopped)
In a stand mixer, blend cream cheese, avocado, Ghirardelli White Chocolate, powdered sugar and several drops of green food coloring. Once combined, refrigerate mixture for one hour.
Once chilled, use a small cookie scoop and place one ball at a time in melted Ghirardelli 60% Cacao Chips and then roll in either Ghirardelli Sweet Ground Chocolate or Pistachios. Place inside small baking cup liners and refrigerate.
Makes 34 Truffles
Store in Refrigerator