Cinnamon Churros & Australian Avocado Mousse

Churros

• 225g Plain flour
• 40g Butter, cubes
• 375ml Water
• 2 Whole eggs
• 1 Pinch of salt

Chocolate Mousse

• 85g Dark chocolate
• 60g Heavy cream
• 20g Butter
• 2 Egg yolks
• 20g Caster sugar
• 1g Salt
• 1g Vanilla extract
• 60g Australian avocado, purée

Churros

1. In a medium saucepan, bring water to a boil. Once boiling, add the cubes of butter and a pinch of salt.
2. Gradually add the flour to the boiling mixture while whisking continuously to prevent lumps from forming.
3. Use a spatula to fold the dough for 3-5 minutes, or until it pulls away from the sides of the pan and is no longer sticky.
4. Remove the saucepan from the heat and transfer the dough to a mixing bowl. Allow it to cool for about 10 minutes.
5. Once cooled, add the eggs to the dough. Knead the mixture until fully combined and smooth.

Chocolate Mousse

1. In a heatproof bowl over a bain-marie, melt the chocolate and butter together, stirring until smooth.
2. In a separate bowl, combine the sugar with the egg yolks, whisking until well blended.
3. Once the chocolate mixture has melted, slowly and gradually add the egg yolk mixture while whisking vigorously to prevent the eggs from cooking.
4. Continue folding the mixture until it reaches a ribbon-like consistency.
5. Set the mixture aside and allow it to cool to room temperature.
6. In a clean bowl, whip the cream until it forms stiff peaks.
7. Gently fold the whipped cream into the chocolate mixture until fully combined.
8. Blend avocado until smooth.
9. Fold in the avocado purée.
10. Let the mousse set in the refrigerator for at least 3 hours before serving.