Chef Proprietor Paul Ferzacca
85% Chocolate & Avocado Mousse, oranges, Date & Oat Crust
Yield: 4 People:
Ingredients: Quantity:
Chocolate avocado mousse
85% Dark Chocolate 2 ounces
Fresh Soft Avocados 2 each
Agave syrup 2 ounces
Cocoa Powder ¼ cup
Almond Milk 2 ounces
Vanilla Extract 1 teaspoon
Sea Salt 1/8th teaspoon
Orange supremes
Fresh Oranges 1 each
Orange sauce
Orange Juice 6 ounces
Agave Syrup 4 ounces
date and oat crust
Gluten Free Oats 2 cups
Dates 1 cup
Agave Syrup 4 ounces
Sea Salt ¼ teaspoon
Procedure for Chocolate avocado mousse:
- Chop 85% chocolate into small even size pieces.
- Place in stainless steel bowl and melt over hot water bath.
- Peel and remove seed from avocado, dice avocado and place in food processor.
- Add agave syrup, cocoa powder, almond milk vanilla extract and sea salt. Puree in processor until smooth and no lumps.
- Make sure you scrape down the sides, bottom and blades making sure all avocado is blended into cocoa.
- Add melted 85% chocolate and blend well.
- Place mousse in piping bag to serve.
Procedure Orange supremes:
- Remove top and bottom from oranges and carefully cut off all pith and rind from orange segments.
- Cut segments out of orange without the thin white membrane.
- Use oranges supremes to garnish chocolate mousse.
Procedure for orange sauce:
- Pour orange juice and agave syrup into stainless steel sauce pan and reduce to syrup consistency.
- Strain through fine chinois and chill in ice bath.
Procedure for date and oat crust:
- Pre-heat oven to 350°F.
- Chop dates into small dice.
- In a bowl, mix oats, agave syrup, chopped dates and sea salt.
- loosely place oat date crust on sheet pan and bake, for about 15 minutes until golden brown and crisp.
- Remove from oven and let cool. Use to garnish chocolate mousse.
