• Making these avocado truffles could be a great way of getting your little ones to eat healthy and be adventurous. It is, afterall, a colourful and mysterious salad, with a hidden surprise inside.
  • Cut an avocado in half, take out the pit. Scoop out some of the flesh, leaving a good amount intact, so that it holds its shape when you take off the skin.
  • Mash the scooped avocado flesh, adding some squeezed lime juice. Then put the mashed mass back into the two avocado halves – distribute evenly.
  • There are endless possibilities for the filling. We love the classic combination of mango and avocado, so I made a simple salad of chopped mango, cilantro, black sesame seeds, and lime juice.
  • Put the filling into the two halves. Assemble them back together and carefully peel off the skin.
  • For the coat, I used dried mango, black sesame seeds, pistachio, and freeze dried corn, peas, and red bell pepper.
  • Grind these ingredients together with a mortar and pestle.
  • Bathe the avocado in the ground coating, carefully turning to pick up the crumbles.
  • Besides chocolate truffles and truffle mushrooms, the coated avocados reminded us of trimmed cypresses in a jardin à la française, so we went for a linear and symmetrical presentation, involving the main ingredients.
  • Although they look elaborate, avocado truffles are actually very easy and surprisingly quick to prepare. This dish would no doubt be a hit at a dinner party.
  • In addition to being pretty, the truffles are also very tasty, combining the subtlety of avocado, sweetness of mango, a touch of citrus, and finishing off with a pleasant crunchiness of the coat.

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