What makes an avocado chocolate truffle so unbelievably delicious is the ganache it’s made with. Ganache is velvety emulsion made by combining chocolate and heavy cream. When you chill it, it becomes firm and chewy when it is warmed it just flows.
The ratio of chocolate to cream determines the consistency of ganache. When making an avocado truffle you want the consistency to be firm and chewy which is using two parts chocolate to one part cream. Whereas if you’re making a mousse you want the ganache to be soft by using one part chocolate to two parts heavy cream. When making ganache you want to measure the chocolate and cream by weight not volume.