Avocado mousse with lime, vanilla and chocolate (serves 2)
2 avocados (from 1 avocado you’ll only need the shell) / ½ lime, zest and juice / 50-gram coconut oil, melted / 50 ml agave syrup / 1 dash of maple syrup / 1 tsp. vanilla essence (extract) / 60-gram pure chocolate / 1 tbsp. cacao powder / parchment paper, small sieve / optional: cress to serve on
Cut the avocado in half lengthwise, remove the pit, and scoop the flesh out of the shells.
Use two avocado half shells, fill them with water and freeze in the refrigerator overnight.
Blend all the filling ingredients (remember to use the flesh of only 1 avocado) in the food processor until smooth. Put the filling in the fridge for at least 30 minutes to set.
Remove the frozen avocado shells from the refrigerator. Put them round side up on a piece of parchment paper. Melt the chocolate au bain-marie. Pour the chocolate over both halves – use a spoon to make sure the chocolate coating is smooth. The chocolate will harden quickly. Once firm – remove the ice and the avocado shell.
You will now see the beautiful avocado skin on the inside of the chocolate shell. Remove the excess chocolate with a sharp knife and try your best to make the chocolate shell look like an actual avocado shell.
Spoon the mousse into the chocolate shells. Make sure the tops are completely smooth, so that they look just like avocado halves. Use a piece of parchment paper (slightly bigger then the avocado) and cut an avocado pit shape. Put the parchment paper on top of the mousse and use a sieve to sift the cacao powder to resemble a pit. You can serve the avocado chocolate shell either as a whole or in halve.
With thanks for this scrummy recipe to food blogger Colette Dike of @fooddeco, in partnership with the World Avocado Organization