Coco Avocado Egg
This playful dessert transforms creamy avocado into a rich coconut-lime mousse nestled in a dark chocolate shell, dusted with cocoa to mimic a real avocado.
Ingredients
2 avocados
50 g coconut oil, melted
50 ml agave syrup
1 tbsp. maple syrup
1 tsp. vanilla essence
Zest and juice of ½ lime
±1 tbsp. cocoa powder, for dusting
60 g dark chocolate (70% or more cocoa)
To serve (optional): cress
Equipments
Food processor
Baking paper
Small sieve
For
4 people
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Instructions
- Cut the avocados in half, remove the pit and peel off the skin ensuring to keep it whole. Take the 4 empty avocado shells, fill them with water and freeze overnight.
- To make the mousse, blend all the ingredients except the cocoa powder and chocolate in a food processor until smooth. Refrigerate for at least 30 minutes to set.
- Remove the frozen avocado shells from the freezer. Put them ice-side down, skin-side up on a piece of parchment paper.
- Melt the chocolate using the bain-marie method, then carefully pour it over the 4 skins, using a spoon to make sure it coats them smoothly. The chocolate will harden quickly.
- Once the chocolate is firm, carefully separate the chocolate from the avocado shell and ice so you will be left with a beautiful chocolate shell.
Trim any excess chocolate with a sharp knife and try to make the egg look like an actual avocado. - Spoon the mousse into the chocolate shells. Make sure the surface of the mousse is completely smooth, so the desserts look like avocado halves. Use a piece of baking paper that is slightly bigger than the avocado and cut a perfect circle in the centre that’s approximately the size of an avocado pit. Use this as a stencil to hold over the avocados and sieve cocoa powder onto the paper to draw a chocolate ‘pit’ on the surface of the mousse.
- Serve garnished with microgreens or other decorations.
