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St. Patrick's Day recipe: Spiked chocolate truffles with Irish cream and whiskey

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These rich chocolate truffles are the perfect little treat for adults celebrating St. Patrick’s Day. Dark chocolate is spiked with Irish cream and whiskey to add festive flavor. And while they’re not necessarily a “health food,” the substitution of avocado for the traditional heavy cream makes these bite-sized goodies a little better for you. The creamy texture of the avocado mixes with the chocolate to create the same ganache-like texture as traditional truffles. And the best part is, you can’t even tell that a switch was made.

Coat truffles with melted chocolate and sprinkles or even just cocoa powder if you prefer. They are wonderful to serve with a little Irish cream after a St. Patrick’s Day meal or for sharing at a party. And unlike many St. Patrick’s Day festivities involving alcohol, these cute truffles won’t leave you with a hangover the next day.

Note: If you really can’t bring yourself to try the avocado, just switch to ½ cup of heavy cream.

Ingredients:

  • 1 ripe avocado
  • 6 oz. dark chocolate (either morsels or chopped)
  • 1/2 teaspoon vanilla extract
  • 2-1/2 Tablespoons brown sugar
  • Dash of salt
  • 1 Tablespoons unsweetened cocoa powder (Hershey’s Cocoa Special Dark used here)
  • 2 Tablespoons Irish cream
  • 1 Tablespoon Irish whiskey

Coating:

  • Melting chocolate of your choice
  • Sprinkles

Directions:

  • 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. If using the microwave, heat on 50% power for 30 seconds at a time. Stir well after each increment.
  • Add remaining ingredients and mix 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.
  • Once balls are formed, lightly cover tray with foil and refrigerate for at least 1 hour (or overnight.)
  • Melt chocolate for coating using a double boiler (or microwave-safe bowl if you prefer).
  • Dip each ball into the melted chocolate. Lightly shake off excess chocolate. A useful technique to try is to use a spoon to dip the dough ball into the melted chocolate. After it is coated, pick up the ball using the spoon, then shift the ball onto a fork, so it rests sitting on the tongs. Gently shake over the bowl, letting excess chocolate drip off. Place chocolate covered ball on a second cookie tray lined with parchment paper or foil.
  • If using sprinkles, lightly shake over truffles before the chocolate coating hardens.
  • If the uncoated truffles start getting warm/soft, pop the tray back in the refrigerator for 15 minutes. You want the truffles to stay cold so they keep their shape in the melted chocolate.
  • Refrigerate finished truffles for 1 hour before serving. If making in advance, store truffles in an air-tight container in the refrigerator. Mini muffin liners help keep them tidy and make for a nice presentation.
  • Makes approximately 20 truffles.

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