Place the avocados and melted butter in a mixing bowl. Blend with an immersion blender until the mixture is smooth and creamy. Scrape the mixture into a saucepan and stir over low heat.
Pour in the Irish cream and stir. Add the cocoa powder and stir until completely incorporated. Stir in the icing sugar 100g at a time, making sure the sugar is completely incorporated and the mixture is smooth before adding more.
Melt the chocolate together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Pour the melted chocolate into the saucepan and mix thoroughly. Remove from the heat.
Line a 20x30cm tin with greaseproof paper. Pour the fudge mixture into the prepared tin. Chill in the fridge for at least 1 hour.
This fudge is lovely and creamy, but VERY rich. I also found it a little on the bitter side, but I think that might be because of the % dark chocolate combined with the cocoa. I would definately make it again but would use a lighter chocolate and maybe a smidge more baileys :-)
No one would ever know it had avocado in it! - 30 Mar 2012
This was quick and easy to make and tastes divine. Make sure you sift the cocoa and icing sugar to prevent lumps and a sore arm trying to beat them out!
Avocado? What avocado? Fantastic secret ingredient! - 09 Dec 2011