This Friday marks the start of Carnaval in Brazil. Originally evolving from the Christian tradition of one last big party before the privations of Lent, it now attracts over a million visitors to Rio de Janeiro. They come for the spectacle, the samba, the food and the alcohol.

Speaking of alcohol, let’s talk truffles. The chocolate kind. What I love most about truffles is how easy they are to concoct. The base is always the same: chocolate, cream and alcohol. The only limit is your imagination. For our Brazilian truffle, we used Cachaca, a Brazilian spirit distilled from sugar cane juice, and teamed it with dark chocolate, cream and a hint of lime. They disappeared from the fridge with alarming rapidity, a sure sign of recipe success.

Which brings us to this week’s challenge: invent your own truffle. We’d love to hear your ideas for truffles inspired by a country of your choice. Sake and matcha for Japan perhaps, or birch liqueur and rhubarb for Iceland…

Brazil: Avocado and Cashew Tart Servings : 4 Prep : 1 hr 30 min Cook : 1 hr Difficulty : Moderate Print This Our avocado and cashew tart is topped with an irresistible dark chocolate, lime & Cachaca truffle. By: worldonaspoon Ingredients 200 g Lindt Excellence Zest of Lime dark chocolate

¼ cup thickened cream

1 tbsp Cachaca (We used Sagatiba brand)

200 g white chocolate melts

Blue food colouring powder suitable for chocolate

⅔ cup desiccated coconut

Blue liquid food colouring

50 g white chocolate melts

12 Nice biscuits

50 g melted butter

1 cup cashews

1 large avocado

200 g sweetened condensed milk

1 tsp lemon juice

1 tsp unflavoured gelatin

⅛ cup boiling water

2 egg whites

½ cup natural cashews

4 tbsp sugar

1 ½ tbsp yellow sanding sugar Directions Step 1 Place the dark chocolate and thickened cream in a heatproof bowl over a saucepan of simmering water. Make sure that the water does not reach the base of the bowl. Stir constantly until the chocolate has completely melted. Remove from heat and stir in the Cachaca. Chill in the fridge for at least 4 hours.

Place the dark chocolate and thickened cream in a heatproof bowl over a saucepan of simmering water. Make sure that the water does not reach the base of the bowl. Stir constantly until the chocolate has completely melted. Remove from heat and stir in the Cachaca. Chill in the fridge for at least 4 hours. Step 2 Line a tray with baking paper. Roll teaspoons of the mixture into balls and place on the prepared tray. Once all the mixture has been used, place the tray in the fridge for an hour.

Line a tray with baking paper. Roll teaspoons of the mixture into balls and place on the prepared tray. Once all the mixture has been used, place the tray in the fridge for an hour. Step 3 Next, place 200g white chocolate melts in a heatproof bowl over a pan of simmering water and stir constantly until melted. Remove from heat and mix through 1/2 teaspoon of blue powdered food colouring (or the desired amount).

Next, place 200g white chocolate melts in a heatproof bowl over a pan of simmering water and stir constantly until melted. Remove from heat and mix through 1/2 teaspoon of blue powdered food colouring (or the desired amount). Step 4 Place the desiccated coconut in a snap lock bag and add three or four drops of blue liquid food colouring. Securely fasten the bag and shake it vigorously to evenly distribute the colour. Add more food colouring if required. Once you are happy with the colour and distribution, tip the coconut into a bowl and set aside.

Place the desiccated coconut in a snap lock bag and add three or four drops of blue liquid food colouring. Securely fasten the bag and shake it vigorously to evenly distribute the colour. Add more food colouring if required. Once you are happy with the colour and distribution, tip the coconut into a bowl and set aside. Step 5 Line another tray with baking paper. Take the chilled truffles out of the fridge and using a fork, dip one in the melted chocolate. Allow any excess chocolate to drip off the truffle before rolling it in the coloured coconut. Place on the prepared tray to set. Repeat with the remaining truffles. Return to the fridge for fifteen minutes.

Line another tray with baking paper. Take the chilled truffles out of the fridge and using a fork, dip one in the melted chocolate. Allow any excess chocolate to drip off the truffle before rolling it in the coloured coconut. Place on the prepared tray to set. Repeat with the remaining truffles. Return to the fridge for fifteen minutes. Step 6 Place the remaining white melts in a heatproof bowl over a saucepan of simmering water. Stir constantly until melted. Pour the liquid chocolate into a piping bag and pipe a single, thin line of white chocolate around the entire circumference of each truffle. Return to the fridge to set.

Place the remaining white melts in a heatproof bowl over a saucepan of simmering water. Stir constantly until melted. Pour the liquid chocolate into a piping bag and pipe a single, thin line of white chocolate around the entire circumference of each truffle. Return to the fridge to set. Step 7 Roughly break up the Nice biscuits and put them in the bowl of a food processor. Add the cashews and process until a fine crumb is achieved. Add the butter in a steady stream with the motor running and process until evenly distributed. Press a thin layer of the mixture onto the base and sides of 4 lightly greased mini rectangular flan tins with removable bases. Bake at 150℃ for approximately 8 minutes. Remove from oven and set aside to cool. Once cool, refrigerate until needed.

Roughly break up the Nice biscuits and put them in the bowl of a food processor. Add the cashews and process until a fine crumb is achieved. Add the butter in a steady stream with the motor running and process until evenly distributed. Press a thin layer of the mixture onto the base and sides of 4 lightly greased mini rectangular flan tins with removable bases. Bake at 150℃ for approximately 8 minutes. Remove from oven and set aside to cool. Once cool, refrigerate until needed. Step 8 Add the avocado and sweetened condensed milk to the bowl of a food processor. Process until smooth (1-2 minutes). Place the boiling water in a small bowl and sprinkle the gelatin on top. Stir constantly until the gelatin has melted and the mixture is smooth. Gently fold into the avocado mixture. Meanwhile, beat the egg whites until soft peaks form. Gently fold into the avocado mixture. Carefully spoon the mixture into your prepared tart cases. Place in an airtight container in the fridge for at least four hours or overnight.

Add the avocado and sweetened condensed milk to the bowl of a food processor. Process until smooth (1-2 minutes). Place the boiling water in a small bowl and sprinkle the gelatin on top. Stir constantly until the gelatin has melted and the mixture is smooth. Gently fold into the avocado mixture. Meanwhile, beat the egg whites until soft peaks form. Gently fold into the avocado mixture. Carefully spoon the mixture into your prepared tart cases. Place in an airtight container in the fridge for at least four hours or overnight. Step 9 Line a baking tray with baking paper and set aside. Place the cashews and sugar in a small saucepan over medium-low heat. Stir continuously until the sugar has caramelised and the cashews are evenly coated. Carefully tip the mixture on to the prepared baking tray and sprinkle with the yellow sanding sugar. Set aside to cool completely. When cooled, roughly chop with a sharp knife.

Line a baking tray with baking paper and set aside. Place the cashews and sugar in a small saucepan over medium-low heat. Stir continuously until the sugar has caramelised and the cashews are evenly coated. Carefully tip the mixture on to the prepared baking tray and sprinkle with the yellow sanding sugar. Set aside to cool completely. When cooled, roughly chop with a sharp knife. Step 10 Take your filled tarts out of the fridge and carefully remove the tart shells from the tins and bases. Place the tarts on individual plates or a serving platter. Using the candied cashews, construct a diamond shape in the middle of each tart. Carefully place a single truffle in the centre of each diamond, ensuring that the position of the white chocolate ring echoes that found on the Brazilian flag. Serve and enjoy!

Our recipe in an adaption of Cynthia Presser’s recipe for Avocado and Candied Cashew Pie found: here.