Break chocolate into pieces and melt in a double boiler or in a glass bowl set above a pot of simmering water (just make sure the water does not touch the bottom of the bowl or the chocolate may burn or become grainy), stirring every now and again. Alternatively, melt in the microwave on medium power, stirring at 30-seconds intervals, until almost melted. Then stir until smooth and glossy.
Place avocado, coconut cream, maple syrup, cocoa powder and melted chocolate in a food processor and blend until creamy and smooth. Transfer to a bowl and refrigerate to cool slightly.
When the mixture has hardened slightly but is still mouldable, remove from the fridge. Tip the extra cocoa powder on a plate. Use a teaspoon to scoop small balls of mixture and roll to form even-sized truffles.
Roll truffles in the cocoa powder then place on a plate or tray. When you have rolled all the truffles, place them in the fridge to harden then store in an airtight container in the fridge.