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- Chocolate Avocado Cream
Chocolate Avocado Cream
Ingredients
Step by step process
Cream
- 1
Cut the ripe avocados in half lengthwise and remove the pits. Scoop the flesh into a blender. Only a truly soft fruit gives a smooth, naturally sweet cream.
- 2
Add the mascarpone, cocoa, stevia and lemon juice, then blend until completely smooth and glossy.
- 3
Taste the cream and adjust. Depending on how ripe the avocados are, add a little more stevia so it stays richly chocolatey without turning bitter.
Fruit Layer
- 4
Lightly mash the raspberries with a fork so they release their juice, but leave some pieces whole for a pleasant texture.
Serving
- 5
Divide the chocolate cream between four glasses or bowls, then spoon the crushed raspberries on top.
- 6
Chill the dessert in the fridge for at least ten minutes, then 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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