Contributing Monkie Golubka
Published on September 27, 2010
Ever since making our savoury avocado truffles, we’ve been thinking about creating a dessert version of this much loved dish. Here is a quick and simple way to prepare an elegant and challenging dessert.
The “truffles” are filled with a light chocolate mousse and coated with cacao nibs and ground pistachios. The silky flavours of avocado and chocolate are complemented by the textural, crunchy coat.
Late summer and early fall in the produce isle means grapes, all kinds of them. We’ve been thoroughly enjoying grapes for about two months now, making Muscadine grape juice almost daily and obsessing over a heavenly fig, grape, and cinnamon shake (let us know if you’d like the recipe).
Concord grapes are a special treat. They contain seeds, which nowadays seems rare and exciting. Most grapes sold in the States are seedless – a true shame considering the myriad health benefits of grape seeds. The Concord grape sorbet, besides completing the dish with beautiful jewel tones, adds a nice amount of sweetness to the mild tastes of the truffle and bitter notes of the cacao nibs. The sorbet tastes a bit like grape jelly and serves as an exciting companion that pleases both eyes and palate.
For the Chocolate Mousse
1/2 cup meat of fresh young coconut
flesh scooped from centers of 2 avocados (see assembly instructions below)
3 tablespoons raw cacao powder
2 tablespoons carob powder
1 tablespoon mesquite powder
1 tablespoon maca powder
5 tablespoons raw agave nectar
3-4 tablespoons coconut oil
1-2 teaspoons vanilla extract (optional)
For the Avocado Coat
Raw pistachios – ground in a mortar
Raw cacao nibs – ground into smaller pieces in a mortar
2 Large Avocados
Instructions For The Eggs:
1. Assembly, you will need 2 large ripe, but still firm avocados.
2. Cut the avocado in half and remove the pit.
3. With a spoon, scoop some flesh from the center of both halves, leaving enough flesh on the skin for the avocado to be able to hold its shape when the skin is removed.
4. Place the flesh into a high speed blender with the rest of the chocolate mousse ingredients and blend until smooth.
5. Fill the avocado halves with the chocolate mousse, and put them back together.
6. Refrigerate for 1-2 hours, this way the mousse will set and the avocado halves will become glued together. If you don’t have time to wait, you can bypass the refrigeration, and slowly peel away the skin from the avocado, it will just take a little more care.
7. Place the ground coating on a flat plate and drench the peeled and stuffed avocado in the coating, carefully turning it to cover its whole surface. 8. Your avocado truffles are now ready to be served, or to stay in a refrigerator for up to one day.
For the Concord Grape Sorbet
4 cups concord grapes
1 cup purified water
2/3 cup raw agave nectar, or more to taste
Instructions For Sorbet:
1. Thoroughly blend all the ingredients in high-speed blender, making sure that the seeds have been processed.
2. Strain to remove the solids and discard them.
3. Refrigerate until well chilled, and put into an ice cream maker for 25 minutes or according to the manufacturer’s instructions.
4. Freeze for at least 2 hours before serving.