COCO AVOCADO EGG

Serving

4 people

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

Equipment

Food processor
Baking paper
Small sieve

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.

COCO AVOCADO EGG

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