4 oz 70% Dark Chocolate, coarsely chopped
3 Tbsp pureed Avocado, fresh or frozen and defrosted
pinch of Salt
1/8 C cocoa powder
Melt chocolate in a double broiler over a pot of boiling water or in a bowl over warm water. Stir in avocado and salt. As you stir it should thicken to a frosting-like texture.
Cover and chill bowl until ganache thickens, about 25 minutes. Using a melon baller, scoop bite-size pieces of ganache and roll them in your hands to form balls. If balls aren't forming, refrigerate ganache for 30 minutes more.
Place cocoa powder in a small bowl, then roll each of the truffle balls in cocoa powder to coat. Store them in a cool spot or in an airtight container in the refrigerator.