First, blend together:
1/4 c. butter
and simmer over low heat until melted. Then add:
1/4 c. Irish cream liqueur
1 c. cocoa mix (I used Ghirardelli)
3 1/2 c. confectioner's sugar
The recipe required 1 c. of melted chocolate chips; we didn't have any, so I used half each of two 90% and 99% Lindt dark chocolate bars that Jeremy had neglected in the back of the pantry. These were melted and mixed in, and then the goop was poured into a tinfoil-lined tupperware and put in the freezer.
It took longer than the advertised hour to solidify, but it was surprisingly delicious, and no trace of avocado could be detected. I really think this was an improvement on regular chocolate fudge, because it was not quite so unbearably sweet.