In southeast Pennsylvania, displays of ginger snaps in your local grocery store are a sure sign of the season. Sweetzels ginger snaps and spiced wafers are a Philadelphia tradition going back 100 years. Real ginger, Lancaster County molasses and other natural ingredients make these cookies a favorite that residents of the area look forward to every year. This ginger snap truffle recipe celebrates these flavors by combining them with chocolate and additional spices. One more “secret” ingredient of avocado lowers the guilt factor with these chocolate treats.
These rich little truffles substitute an avocado for the cream, making for a tasty treat with a little extra nutritional value. The creamy texture of the avocado mixes with the chocolate to create the same ganache-like texture you’d expect from a truffle. While avocados still contain calories and fat, they’re also packed with powerful nutrients. Considered a “super food,” this fruit is rich in healthy monounsaturated fat, which is easily burned for energy. Avocados are also high in fiber, potassium, Vitamins E and B and folic acid. They have been shown to reduce cholesterol and help manage weight. And the best part is, you can’t even tell that a switch was made. Yes, even picky eaters that normally wouldn’t touch the green fruit will love these chocolate truffles. In fact, it’s totally up to you if you want to reveal your healthy secret. In addition there are plenty of health benefits from the dark chocolate, which is good for your brain and heart and full of antioxidants.
- 1 ripe avocado
- 3.5 oz. dark chocolate bar or baking pieces
- 2 oz. semi-sweet chocolate baking morsels
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1 teaspoon vanilla
- Dash of salt
- 1 Tablespoon unsweetened cocoa powder (Hershey’s Cocoa Special Dark used here)
- 4 finely crushed spiced wafer cookies
- Pit the avocado and mash the flesh until it is smooth and free of lumps. You can do this by hand, or use a hand-mixer to make it even easier.
- Using the microwave or a double-boiler, melt the chocolate being careful not to burn it.
- Mix all of the ingredients (except the cookie crumbs) together until smooth and creamy without any lumps.
- Cover the bowl and refrigerate for about 45 minutes.
- Using a small cookie scoop, or a spoon, scoop out truffle mixture to create Tablespoon-sized balls. Roll in your hands until nice and round.
- As you form the truffle balls, roll them in the cookie crumbs for an even coating.
- Place the truffles in an air-tight container in the refrigerator until ready to serve. Mini muffin liners help keep them tidy and make for a nice presentation.
- Makes approximately 20 truffles.
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