You can find this recipe at El Restaurante.
Recipe courtesy of Avocados from Mexico (www.afmforchefs.com)
The Avocado Mousse
Makes about 9 cups
2-1/2 c. milk
3 T. honey
1-1/2 c. Avocados from Mexico
6 egg yolks
10 T. sugar
6 T. corn starch
1-1/2 t. vanilla
6 T. unsalted butter (cut into small pieces)
2-1/2 c. heavy cream
10 T. confectioner’s sugar
Combine milk, honey and avocado in non-reactive sauce pot. Heat over medium heat to simmer. Use an immersion blender or blend the mixture to a smooth consistency. Combine the yolks with the sugar, corn starch and vanilla. Temper the yolk mixture with a few ounces of milk mixture. While stirring, add the yolk mixture to the milk; it will thicken to a pudding-like consistency. Turn off the heat, stir butter into pudding. Set aside to cool. Whip the cream to soft peaks. Add confectioner’s sugar and continue whipping to stiff peaks. Fold the whipped cream into the pudding. Cover and keep refrigerated until use.
The Chocolate Mousse
Makes about 10 cups
1 lb. semi-sweet chocolate
8 oz. unsalted butter
8 egg yolks
1-1/2 c. heavy cream
1 c. + 2 T. confectioner’s sugar
10 egg whites, room temperature
In a double boiler, melt the chocolate with the butter. Stir the yolks into the chocolate, one at a time. Set aside to cool. Whisk the cream to soft peaks. Add 1/2 cup sugar and continue whipping to stiff peaks. Cover and keep chilled. Whisk the egg whites until foamy. Add the remaining sugar and continue to whip to stiff peaks. Fold the cream into the chocolate, then fold in the egg whites. Cover and keep chilled.
The Garnishes
1-1/2 c. Heath Bar crumbles
Avocados from Mexico (cut into 3/8-inch dice and dredged in superfine sugar)
To make one 6-ounce serving: Fill two pastry bags lined with a 1/2-inch star tip, one for each mousse. Pipe 1 ounce of avocado mousse in the bottom of a glass serving dish or bowl. Sprinkl 1/2 tablespoon of Heath Bar crumbles on the mousse. Pipe 1-1/2 ounces of chocolate mousse over the avocado mousse. Repeat procedure for second layer. finish with 1 ounce of avocado mousse. Garnish with some diced sugar-coated avocado on top. Serve chilled.