Chocolate Avocado Fudge

Makes about 60 pieces

1 pound bittersweet (or semisweet) chocolate, chopped
2 ounces ripe avocado, pureed
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
3/4 teaspoon salt

1. Grease an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, with the excess hanging over the sides. Set aside.

2. Heat all of the ingredients in a medium glass bowl set over a pan of barely simmering water (making sure the bowl doesn’t touch the water), stirring until the chocolate has completely melted and the mixture is smooth.

3. Scrape the mixture with a spatula into the prepared baking pan and smooth the top. Refrigerate until firm, at least 2 hours.

4. Run a warm knife around the edge of the pan to loosen the fudge, then use the parchment paper to lift it out of the pan and on to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container.