Chocolate and avocado tartufini.

DI Chiara Maci | 9 Oct 2018


One of the few weekends free from registrations and work commitments.



100g extra dark chocolate 75%

260g avocado

40g light cane sugar




– Divide the avocado in half and, helping with a spoon, remove the core and get the pulp.

– Put it in a mixer adding sugar and whisk it all together.

– Melt the dark chocolate in a bain-marie or in a microwave, being careful not to let it burn.

– Mix the two compounds of avocado and chocolate into a bowl.

– Let it rest for 15 minutes in the fridge, covered with plastic wrap.

– When you take out the bowl, your “cream” (more or less 400ml) will have hardened.

– Form small balls using hands to get tartufini.

– Pass them in pistachios and almonds previously minced coarsely with a knife. (You can also buy grain if you prefer.)

– Store in the refrigerator until use.

Photo By Chiara Maci
Share this article