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- Chocolate Avocado Cream
Chocolate Avocado Cream
Ingredients
Step by step process
Cream
- 1
Cut the avocados in half lengthwise, remove the pits and scoop the flesh into a blender.
TIP:A ripe avocado yields slightly to gentle pressure, but it should not feel mushy. Cut it lengthwise around the pit, twist the halves in opposite directions, and scoop out the flesh with a spoon. A hard avocado is usually less flavorful and has a poorer texture.
- 2
Add the mascarpone, cocoa, stevia and lemon juice, then blend everything until completely smooth and glossy.
- 3
Taste the cream and, depending on the ripeness of the avocados, add a little more stevia if needed so it stays richly chocolatey without becoming bitter.
Fruit Layer
- 4
Lightly mash the raspberries with a fork so they release their juice, but leave some pieces whole to create a pleasant texture.
Serving
- 5
Divide the chocolate cream into four glasses or bowls and spoon the crushed raspberries on top.
- 6
Chill the dessert in the fridge for at least ten minutes and serve it well chilled, when the cream is at its firmest and smoothest.
More tips:
Use really soft, ripe avocados, otherwise the cream will be coarser and less sweet.
If you want a firmer texture for serving in glasses, chill the dessert for at least 30 minutes before serving.
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Topic: American Cuisine
