It’s Not an Avocado!

Name: It’s Not an Avocado!
Yield: Makes 6 avocado halves
Ingredients: 2 cups (430 g / 15.2 oz) green avocado flesh (the darker part nearer the avocado skin); 2 teaspoons powdered gelatin; ⅓ cup (70 g / 2.5 oz) sugar; 2 cups (430 g / 15.2 oz) green avocado flesh (the darker part nearer the avocado skin); 7.1 oz (200 g) dark chocolate; 6 balloons; 1 cup (250 mL / 8.5 fl oz) milk; 4 avocados; 2½ tablespoons (35 mL / 1.2 fl oz) heavy cream (35 percent fat); 3.5 oz (100 g) milk chocolate; 1½ teaspoons heavy cream (35 percent fat); 1 cup (220 g / 7.8 oz) sugar; ¼ cup (65 mL / 2.2 fl oz) water; 1 cup (100 g / 3.5 oz) slivered almonds; 0.7 oz (20 g) dark chocolate; 1 cup (210 g / 7.4 oz) yellowish avocado flesh (the lighter flesh from nearer the center); 4 tablespoons (45 g / 1.6 oz) sugar; 2 teaspoons orange zest; 1 tablespoon orange juice; 3 teaspoons lime zest; 2 tablespoons lime juice; 1 teaspoon powdered gelatin; ½ cup (125 mL / 4.2 fl oz) milk

Preparation info

Makes
6
avocado halves

Difficulty
Medium

Appears in

Crazy Sweet Creations

By Ann Reardon

Published 2021

About

This dessert is a mind-bender for your guests. In order to eliminate the need for expensive custom molds, I came up with the idea of using the original avocado skin as a mold for a chocolate shell. This shell is filled with an avocado based citrus cream and a wonderful ganache “pip” or “pit.”

Ingredients

Avocado Pits (Seeds)

3.5 oz (100 g) milk chocolate
2½ tablespoons (

Dessert
Microwave

Method

Avocado Pits

Seeds

Place the chocolate and cream into a bowl and heat on high in the microwave for one minute. Stir well, then return to the microwave for another 20 seconds and stir; repeat until the chocolate is melted. Whisk until the mixture is smooth.

Pipe your mixture into an uninflated balloon until it is about the size