In a medium mixing bowl, mash the avocado flesh with the bottom of a drinking glass or with an immersion blender.
80 grams avocado
Add the melted chocolate and pinch of salt and stir. If there are any chunks of avocado, use a silicone spatula to smooth them out.
6 ounces (170 grams or 1 cup) chocolate semi-sweet chips, pinch salt
Add the raspberry liqueur and stir. It will almost immediately start firming up.
2 tablespoons raspberry liqueur
Once everything is well combined (and no chunks of avocado remain), place the bowl in the refrigerator for 20-45 minutes or until firm enough to roll into balls. The mixture shouldn't be sticky after refrigerating.
Crush the freeze-dried raspberries with your fingers and place on a small plate.
20 freeze-dried raspberries
Form 3/4" balls of the truffle mixture and roll in the crushed raspberries.
Can be eaten immediately or refrigerated for 1 day in an airtight container. They can also be frozen.