INGREDIENTS
- Chocolate mousse
- – Ripe avocados 2 items.
- – Good high quality bitter cocoa 25 g.
- – Semi-sweet chocolate 40 g.
- – Milk 80 ml.
- – Honey to style.
- – Salt 1 pinch.
- – Vanilla essence 1 tsp.
- To brighten:
- – Cocoa nibs.
- Chocolate and avocado truffles
- – Ripe avocado 50 g.
- – Semi-sweet chocolate 175 g.
- – Vanilla essence 1 tsp.
- – Impalpable sugar to style.
- – Bitter cocoa for coating.
CHOCOLATE AND AVOCADO CREAM:.
1.Soften the chopped chocolate in a double boiler or microwave.
2.In a processor, place the peeled and pitted avocado, cocoa, melted chocolate, milk, honey, salt and vanilla essence. Course of the whole lot and place in glasses.
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CHOCOLATE AND AVOCADO TRUFFLES:
1.Soften the chopped chocolate in a double boiler or microwave.
2.In a processor, place the peeled and pitted avocado, the melted chocolate, the vanilla essence and the powdered sugar. Course of the whole lot and place on a plate or a pyrex.
3.Put within the fridge with a movie involved.
4.As soon as the preparation may be very chilly and the chocolate has hardened, take out scoops with a small bowl or two spoons.
5.Assemble the truffles and coat them in bitter cocoa.
