Chocolate and banana? yes. Chocolate and pretzel? for sure. Chocolate and peanut butter? def.
…but Chocolate and Avocado, you say? THE BEST.
Margot requested any chocolate recipe that I wanted to make be named after her. This girl would love to live off of chocolate if she could, with avocado being a close second favorite. I decided this would be a perfect time to experiment with this unconventional pairing. It seems a little cruel that I made this recipe for her but she’s across the country and can’t even taste it. At least everyone at the office enjoyed them! I guess we will just have to make them again!
No, these are not chocolate covered avocado balls, although that sounds intriguing. All I did in this recipe was replace the oil with 3/4 of an avocado, mashed up. The best part about this is that it uses a boxed chocolate cake mix as a base. Very rarely do I use boxed cake mixes, but they are great for experimenting. That way, if the recipe is a complete bomb, I didn’t waste too much energy.
Use boxed chocolate cake mix. I used devils food mix. Replace the amount of oil required with mashed avocado, adding 2 tbl of oil to the mashed avocado for a smoother consistency. Mix well before adding.
Follow the ingredients on the box and bake in a 9×13 pan. Let the cake cool for 20 minutes. Once cooled, rip apart the cake and try to avoid big chunks or the crispy edges.
then…take the cake crumbs and put into a bowl. Set aside.
Make the frosting:
– 2 3/4 cups confectioners’ sugar
– 6 tablespoons unsweetened cocoa powder
– 6 tablespoons mashed avocado
– 5 tablespoons milk
– 1 teaspoon vanilla extract
Mix 1 cup frosting with the cake crumbs in a bowl. Just like I mentioned in my first cakeballs post, the amount of frosting added to the cake crumbs determines the consistency of your cakeball. More frosting will make your cake the consistency of brownies or cookie dough rather than cake-like. If you want it to be as cakey as possibly, start with 3/4 cup of frosting and keep adding until your cake crumbs stay together when rolled into a solid 1.5 inch ball. If you like them moist and doughey, keep addin that frosting!
And now the cake-balling begins!
1) Once your crumbs mixture reaches the consistency that you want, and will stick together when rolled, roll into 1.5 inch balls. Place the cakeballs on a pan with wax paper and refrigerate for 3+ hours. You can leave it overnight. Either way just make sure they are cold and this will be a much easier process.
2) after cakeballs have been chilling (literally) in the fridge for over three hours, you are now ready to insert the cake pop sticks. Start to melt your melting chocolate of choice (colored, white chocolate, dark chocolate, or milk chocolate) on low heat in a double boiler. Be sure to keep it on VERY low heat even if it seems like it is taking forever to melt. be. patient.
3) Dip one end of the stick into the melted chocolate and insert into the cake ball. Having this small amount of chocolate helps the cakeball not slip off when you dip it.
4) Making sure that your chocolate is not overheating (you might want to take it off the stove for a little), dip your cakeballs into the chocolate coating. Let the excess drip off and then set back onto the pan. If the flat edge caused by the pan bothers you, stick the cake pops into a styrofoam block to avoid a flat-pop. If possible try to avoid putting these in the refrigerator as condensation will form on the chocolate coating.
another superb idea from pinterest was to make my own chalkboard plate. Now, every time I bake I can erase and re-write the name of the daily treat! Co-workers ate these cake-pops pretty quickly and even the skeptics love the avocado + chocolate relationship.